Ricotta and lemon cake

Ricotta and lemon cake

Jump to recipe

This recipe is the perfect Christmas dessert! I discovered the ricotta and lemon cake while I was looking for ideas of cake to match with homemade buttercream: very common in the United States or in England, this icing became also very popular in the rest of Europe, even though I personally discovered it last year only.


I was looking for a sponge cake type recipe, thick and soft, and found out this ricotta and lemon cake. It is so nice and easy to do that it is about to become a classic of my kitchen.

The ricotta is an Italian cheese that is widely used in Italian baking, pasta dishes or pizzas. In Spain there is a very similar cheese called requesón. It is not as tasty as ricotta but I give this information just in case you do not have other option.

The combination of this ricotta and lemon cake with lemon buttercream is just perfect! You can also use this buttercream with the chocolate loaf cake.


I like it because:

– It is a thick and soft pastel, and also light because I use less ricotta than other recipes. You can add more if it suits you better as well.

The mix of sugar and lemon in the buttercream is very pleasant in the mouth.

– It is very fashionable adding a red, blue or any other food colour to the icing, making the cake look like a cartoon picture.



– Use a springform pan and cover the bottom with a piece of kitchen paper: this helps to unmold the cake.

In order to cut the paper at the good dimension, put the baking pan on the paper and draw an outline with a pencil. Then cut the paper with scissors and place it the pan.

– The cooking time varies a lot depending on the type of baking pan and oven you have, so you better check from time to time the cooking with a knife. The cake is ready when the knife comes out of the cake clean.

– For a good buttercream, you absolutely need to beat the ingredients for at least 10 minutes in total, to make the taste of butter disappear.

– Decorate the cake once it is cool downed, otherwise the buttercream will melt. Sounds stupid, but it can happen…

Bon appétit!






Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.