Ricotta Lemon Cake

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 10 people

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Comments (22) Post a Reply

  1. Amy says:

    This looks absolutely delightful. I love Italian desserts!

    1. Giangi Townsend says:

      Thank you Amy! Italians makes some pretty amazing desserts.

  2. Jeannie says:

    such a nice easter dessert, I love anything with lemon 🙂

    1. Giangi Townsend says:

      Thank you Jeannie! So do I and use lemon often in my cooking.

  3. Inga says:

    I love lemon cakes but I’ve never tried it with ricotta, what a great idea!

    1. Giangi Townsend says:

      Give it a try! You will enjoy it. Soft and full of flavor.

  4. Fabiana says:

    What can I say about this cake? It’s beautiful to look at, I just can’t take my eyes off it. Plus it sounds really delicious! I will try it asap

    1. Giangi Townsend says:

      Thank you Fabiana!! You will enjoy it. Soft and full of flavor.
      Bon Appetit!

  5. Sabine says:

    A wonderful cake with some of the best flavour combinations; ricotta and lemon. I love the addition of candied pineapple to this recipe.

    1. Giangi Townsend says:

      Thank you Sabine! I love lemon and anytime I can use it with my cooking I will. The candied pineapple give it a softer flavor too.

  6. Mihaela | https://theworldisanoyster.com/ says:

    Mamma mia! I’m so making this cake today!!!!!

    1. Giangi Townsend says:

      You will love it!! Sweet and tender with lots of flavors.

  7. Gabriela Herrera says:

    This ricotta lemon cake is so moist it transpires thru the screen. Thank you for this recipe.

    1. Giangi Townsend says:

      My pleasure Gabriela. Sweet and soft with lots of flavors. A crowd pleaser.

  8. Cindy Mom the Lunch Lady says:

    This cake sounds like it would be wonderfully light thanks to the egg whites. What a wonderful Italian dessert!

    1. Giangi Townsend says:

      Thank you Cindy. Light and full of flavor.

  9. mdhh says:

    Question: are the pineapple rings left whole and placed in the pan after mixing, chopped, or ??? It seems as though it would be hard to mix them while whole, but I didn’t see an instruction to do anything to them. The recipe ingredients sound really good.

    1. Giangi Townsend says:

      Thank you for asking and I will correct it to make it more clear. I appreciate your feedback.
      You chop them up and add them to your mixing. The will soften when cooking, but do chop them first.

  10. mdhh says:

    Thank you. It’s in my next-to-try list. 💕

    1. Giangi Townsend says:


  11. alice martin says:

    Do you think candied oranges would be good in this?

    1. Giangi Townsend says:

      Yes, make sure they are sweet and not bitter.

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