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Lemon ricotta cake with cream cheese on a cake stand with lemons in the back, flowers, and a cake knife.

Lemon Ricotta Cake Recipe with Cream Cheese Frosting

This lemon ricotta cake recipe with cream cheese frosting is a delicious balance of sweetness with a little bit of tart.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 20 minutes
Total Time 1 hour 25 minutes


  • 1 cup butter softened
  • 2 cups sugar
  • 3 large eggs room temperature
  • 1 cup ricotta cheese
  • 1 cup milk
  • 0.24 cup grated lemon zest approx. 2 lemons
  • 1.5 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt

Cream-Cheese Frosting

  • 120 gr butter softened
  • 240 gr cream cheese room temperature
  • 600 gr icing sugar
  • 1 tsp vanilla extract


  • Preheat the oven to 350°F.
  • In a large bowl, with an electric mixer, mix the butter and sugar on medium until light and fluffy. Add eggs on by one and mix well after each one.
  • In one bowl, combine the ricotta cheese, buttermilk, lemon zest, vanilla, and lemon juice. In another bowl, combine the flour, baking powder, baking soda, and salt.
  • Add both mixtures gradually to the butter-sugar cream by alternating between the two. Mix well after each addition.
  • Line the inside of your baking pan with parchment paper. Add half the mixture and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10-15 minutes and repeat the same process for the remaining batter.

Cream Cheese Frosting

  • In a mixing bowl, with an electric mixer, mix the butter and cream cheese. Gradually add the sugar until it's all well incorporated. Add the vanilla extract and beat for 5 minutes more.