Ultimate Italian Lemon Ricotta Love Cake Recipe for Beginners

Name: Ultimate Italian Lemon Ricotta Love Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 16 oz whole milk ricotta cheese, drained; 2 large eggs, room temperature; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 box lemon cake mix; 1 cup water (for cake mix, per package instructions); 1/3 cup vegetable oil (for cake mix, per package instructions); 3 large eggs (for cake mix, per package instructions); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Zest of 2 lemons; Juice of 1 lemon

Posted on August 18, 2025

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If you’ve never tried an Italian Lemon Ricotta Love Cake, prepare to fall head over heels for this zesty, creamy dessert! The combination of tangy lemon, velvety ricotta, and a light, airy cake base is pure magic. It’s the kind of dessert that feels fancy but is surprisingly simple to make, even for beginners. Trust me, once you make this, it’ll quickly become a go-to for celebrations, dinner parties, or just a quiet night in with a fork (and no judgment!).

This recipe comes with a fascinating twist—while baking, the ricotta layer sinks to the bottom, creating a stunning and unexpected separation between the creamy, cheesy goodness and the fluffy lemon cake. Intrigued yet? Let me walk you through why this cake is so special and how you can whip it up in your own kitchen.

The Story Behind Lemon Ricotta Love Cake

The Italian Ricotta Love Cake has its roots in traditional Italian baking, where ricotta cheese has been a staple ingredient for centuries. It’s a dessert that marries the creamy decadence of ricotta with the refreshing brightness of lemon—a duo that’s simply irresistible. While the classic love cake is typically chocolate-based, this lemon variation is a lighter, spring-like adaptation that’s perfect for sunny days or when you want a dessert that’s not overly rich.

I first stumbled upon this recipe during a family dinner at a neighbor’s house. The hostess brought out this beautifully layered dessert, and I was immediately smitten. The lemon flavor was just the right balance of tart and sweet, and the ricotta layer added this creamy, melt-in-your-mouth texture that was unforgettable. I knew I had to recreate it at home.

Over time, I’ve tweaked the recipe to make it easier and more approachable. Whether you’re a seasoned baker or just starting out, this recipe is forgiving, and the results are always impressive. Plus, who doesn’t love a dessert with a name as charming as “love cake”? It’s like sending a little bit of love from your kitchen to the people you serve it to!

Breaking Down the Ingredients

Let’s talk about what makes this Ultimate Italian Lemon Ricotta Love Cake so special. Each ingredient plays a crucial role, so here’s a closer look:

Ricotta Cheese: The star of the show. Use whole milk ricotta for the creamiest texture. If you’re watching calories, part-skim works too, but the richness of whole milk ricotta can’t be beat. Be sure to drain any excess liquid for the best results.
Lemon: Fresh lemons are non-negotiable here. You’ll need both the zest and the juice to get that bright, citrusy punch. Meyer lemons work beautifully if you can find them.
Boxed Lemon Cake Mix: Yes, we’re taking a shortcut! A boxed mix makes this recipe a breeze, but feel free to use a homemade lemon cake base if you prefer.
Eggs: They provide structure and help bind the layers together. Use large, room-temperature eggs for the best results.
Sugar: A touch of sweetness balances the tanginess of the lemon and ricotta.
Vanilla Extract: Adds warmth and depth to the flavor. Go for pure vanilla extract if possible.
Whipping Cream: For the topping! It’s whipped into a cloud-like frosting that ties the whole dessert together.

Pro tip: If you can, go for organic lemons and high-quality ricotta for the best flavor. And if you’re out of lemons, oranges or even limes can make for an interesting twist!

What You’ll Need in the Kitchen

Before we dive into the recipe, let’s make sure you’ve got the right tools:

9×13-inch Baking Dish: The ideal size for this cake.
Mixing Bowls: You’ll need a few—one for the cake batter, one for the ricotta mixture, and one for the whipped topping.
Electric Mixer: A hand mixer or stand mixer will make whipping the cream and beating the batter so much easier.
Microplane Zester: Perfect for getting fine, fragrant lemon zest.
Rubber Spatula: To scrape every last bit of deliciousness out of your bowls.

If you don’t have an electric mixer, don’t fret! You can whip cream by hand with a whisk—it’s a bit of a workout, but it gets the job done.

How to Make Lemon Ricotta Love Cake

Preheat the oven: Set your oven to 350°F (175°C) and lightly grease your 9×13-inch baking dish.
Prepare the cake batter: In a large bowl, mix the boxed lemon cake mix according to the package instructions. Pour the batter evenly into the prepared baking dish.
Make the ricotta layer: In another bowl, combine the ricotta cheese, eggs, sugar, and vanilla extract. Beat until smooth and creamy. Gently spoon this mixture over the cake batter. Don’t worry—it will look like a mess, but the magic happens in the oven!
Bake: Place the dish in the oven and bake for about 50-60 minutes. The cake is done when the center is set, and a toothpick inserted comes out clean.
Cool the cake: Allow the cake to cool completely before adding the whipped topping.
Whip the cream: In a clean bowl, whip the heavy cream with a little powdered sugar and vanilla extract until stiff peaks form.
Assemble: Spread the whipped cream evenly over the cooled cake. Add a sprinkle of lemon zest for a pop of color and extra flavor.

This cake is best served chilled, so pop it in the fridge for at least an hour before slicing.

Cooking Tips & Techniques

Here are a few tips to make sure your Lemon Ricotta Love Cake turns out perfectly:

Don’t overmix the ricotta layer—it should be smooth but not overly whipped.
If your ricotta is watery, let it drain in a mesh strainer for about 15 minutes.
For an extra lemony kick, add a teaspoon of lemon extract to the cake batter.
Use a serrated knife to slice the cake neatly once it’s chilled.

And remember, every oven is different. Keep an eye on your cake during the last 10 minutes of baking to avoid overcooking.

Variations & Adaptations

This cake is endlessly adaptable. Here are a few ideas:

Chocolate Twist: Swap the lemon cake mix for chocolate and omit the lemon zest for a classic Ricotta Love Cake.
Berry Burst: Add fresh blueberries or raspberries to the ricotta mixture for a fruity twist.
Gluten-Free: Use a gluten-free lemon cake mix to make this dessert suitable for gluten-sensitive guests.

I once added a layer of lemon curd between the cake and whipped topping—it was divine! Don’t be afraid to experiment and make this recipe your own.

Serving & Storage Suggestions

This cake is best served chilled. Pair it with a cup of hot tea or a glass of sparkling lemonade for a refreshing treat. It’s also a lovely dessert to bring to potlucks or picnics.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the un-topped cake for up to 2 months. Just thaw, add the whipped topping, and serve!

Nutritional Information & Benefits

While this isn’t exactly a “health food,” it does have its perks! Ricotta cheese is a good source of protein and calcium, and the fresh lemon juice is packed with vitamin C. If you’re looking to lighten it up, you can use part-skim ricotta and reduced-fat whipped topping.

Just be mindful of portion sizes if you’re watching your sugar intake—this cake is definitely worth an occasional treat!

Wrapping It Up

The Ultimate Italian Lemon Ricotta Love Cake is a dessert that’s as delightful to eat as it is to make. Its creamy, zesty layers are sure to impress anyone lucky enough to try it. Whether you’re baking it for a special occasion or just because, this cake is a labor of love in every sense of the word.

If you give this recipe a try, let me know in the comments! I’d love to hear how it turns out for you or if you put your own spin on it. Happy baking!

FAQs

Can I make this cake ahead of time?

Yes, this cake is actually better when made a day ahead. Just keep it refrigerated until you’re ready to serve.

Can I use something other than ricotta cheese?

Mascarpone or cream cheese can work in a pinch, but the texture and flavor will be slightly different.

What’s the best way to zest a lemon?

Use a microplane zester and be careful only to remove the yellow part of the peel. The white pith underneath is bitter.

Can I use non-dairy alternatives?

Yes! Swap the ricotta with a vegan ricotta and use coconut cream for the topping.

How do I know when the cake is done?

The center of the cake should be set, and a toothpick inserted into the cake layer should come out clean.