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Lemon Ricotta Cake luisa loiusa cake

Luisa’s Louisa’s Lemon Ricotta Cake

This cake is easy to make, requires only a few ingredients and provides a delicious finish.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 51 minutes
Course Dessert
Cuisine Italian
Servings 12 slices


  • 9 tbsp Unsalted Butter at room temperature
  • 1 cup + 2 tbsp Sugar
  • 3 Large Eggs
  • 1 1/4 cups Flour
  • 1 pinch Salt
  • 1 cup Fresh Ricotta
  • zest of 1 lemon
  • 1 tbsp Baking Powder
  • 1 cup (approx) Apple peeled and grated
  • 1/2 cup (approx) Seedless raspberry jam
  • confectioners’ sugar for serving


  • Heat the oven to 400°F. Butter and flour a 9-inch springform pan.
  • Cream the butter and sugar in a standing mixer until light and fluffy.
  • On the lowest speed, add the eggs one at a time.
  • Slowly add the flour, salt, ricotta, lemon zest, baking powder, and grated apple.
  • Scrape the batter into the prepared pan, smooth the top and bake for 25-30 minutes, until the cake is deep golden brown and the sides start to pull away from the pan.
  • Cool in the pan on a wire rack for 10 minutes.
  • Turn the cake out of the pan and cool completely on the rack.
  • Using a long, serrated knife, slice the cake in two horizontally. Because the cake is tender and will break, use a rimless cookie sheet or the bottom of a French tart pan to slide under the top of the cake to remove it. (See photo.)
    Lemon Ricotta Cake luisa loiusa cake
  • Spread the jam over the bottom and then return the top.
  • Sift confectioners' sugar over the top and serve.
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