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Italian Lemon Ricotta Cake

A moist and flavorful Italian dessert combining ricotta and lemon for a delightful treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box lemon cake mix 13.25 ounce
  • 3 large eggs
  • 1 cup whole milk ricotta cheese
  • ⅓ cup vegetable oil
  • ⅓ cup milk
  • 1 lemon zested and juiced about 2 tablespoons juice
Optional Garnishes
  • to taste Powdered sugar for garnish
  • to taste Fresh lemons for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with baking spray or line a 9-inch round cake pan with parchment paper.
  2. In a large mixing bowl, combine the lemon cake mix, eggs, ricotta cheese, vegetable oil, milk, and the zest and juice of one lemon. Mix until smooth.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool completely in the pan before removing it. Dust with powdered sugar and garnish with fresh lemon slices and zest if desired.
  5. Slice and serve!

Notes

For a gluten-free version, substitute the cake mix with a gluten-free alternative. Consider adding lemon extract for a more intense lemon flavor. Store leftovers in an airtight container for up to 2 days at room temperature or freeze slices for longer storage.