Ricotta Lemon Cake

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

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Easter is just around the corner this Italian Ricotta Lemon Cake is just a wonderful Italian dessert to prepare for your friends and family. Unbeatable flavor and texture thank you to the combination of ricotta, lemon, and golden raisins soaked in rum.

Sweet and slightly dense in texture. The perfect afternoon snack with a cup of tea, or the perfect at the end of a great dinner.

This wonderful Ricotta Lemon Cake can keep well at room temperature and in the fridge. The ricotta keeps it moist and rich tasting.

What is ricotta?

It is a by-product made from whey, the watery part of cow milk.  As well as from sheep, goat or Italian water buffalo. Soft and delicious it has many uses in your culinary journey. Used as a filling for many pasta preparations as well cakes and pastries. More of a Southern Italy specialty when it comes to desserts.


  • Do let the golden raisins marinate on dark rum. I enjoy and use for all my cooking and baking Myers’s Rum Original dark, not all retail stores may have it. I highly recommended it. Rich in flavor it gives the raisins a subtle flavor and does not interfere with the taste by way of tasting the alcohol.
  • If you cannot found the candied pineapple rings, you can use lemon or mango.
  • Gently fold the egg whites.
  • Not all ovens are the same and I have a classic ancient old oven. If you have a newer model please follow the guidelines of baking the Ricotta Lemon Cake to a golden brown and clean knife when coming out of the center of the pan.
  • Completely cool before removing the ring of the springform cake pan. I always place any desserts that need to cool off on a wire rack. Cooling off faster and more even.

You will love how moist this cake is and all the flavors will blend together.

Giangi's Kitchen Signature

Products and Equipment used to make this recipe

Nutrition Facts
Ricotta Lemon Cake
Amount Per Serving
Calories 349 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 163mg54%
Sodium 104mg5%
Potassium 269mg8%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 26g29%
Protein 15g30%
Vitamin A 569IU11%
Vitamin C 4mg5%
Calcium 216mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Ricotta Lemon Cake

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


Original recipe yields 10 servings

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  • 2 pounds whole milk ricotta
  • ¾ cup granulated sugar
  • grated zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 cup golden raisins, soaked in dark rum for 20 minutes, drained, patted dry, and diced
  • 1 tablespoon dark rum from the soaked raisins
  • 6 large egg yolks, lightly beaten
  • ¾ cup unbleaded all-purpose flour
  • 4 large egg whites beaten with ¼ cup granulated sugar until still peaks form


  1. Preheat oven to 350F

  2. Butter and flour a 10-inch springform cake pan, shaking off any excess.

  3. Put the ricotta and sugar in a large bowl of a stand mixer (or use an electric hand mixer) and mix well until the sugar is all incorporated and the ricotta is smooth.

  4. In another bowl combine the candied pineapple, lemon zest, lemon juice, 1 tablespoon dark rum, and the raisins with the egg yolks and mix well with a large baking wooden spoon. Add the ricotta and mix thoroughly. Fold in the flour and mix until smooth.

  5. Fold in the egg whites thoroughly and pour the mixture into the buttered pan.

  6. Bake until the top is golden brown and a thin knife inserted in the center of the cake comes out clean, 40 to 45 minutes.

  7. Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.

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Comments (16) 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.

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