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Lemon ricotta cake

by Ada Parisi
5 min read
Ciambellone di ricotta profumato al limone

Lemon ricotta cake, without butter or oil. Today a nice sweet for breakfast Saturday and Sunday. But also on Monday, Tuesday and Wednesday, because the scented ricotta cake (and frosted) lemon is maintained very well and can be kept a long time. The ricotta lemon cake is easy to prepare and will please everyone, young and old but if you have doubts you can watch VIDEO RECIPE STEP BY STEP on my YouTube channel.

This baked cake is without butter and oil, because contains ricotta, that makes it soft but perish. The lemon flavor of the dough decided (You can also prepare it with oranges or tangerines if you prefer, or just with vanilla or chocolate chips) is strengthened by the frosting, lemon too, slightly bitter despite being made essentially of sugar. If you love sweets simple and soft baked for breakfast, have a look at all my RECIPES AND PLUMCAKE cakes.

You can glaze it simply or decorate it as I did with colored sugars or grains of sugar. The only advice I give is to mount long eggs with sugar, because the dough has puffed and airy, better is the sweet. Careful not to overcook, otherwise it will be dry and rather, If well cooked, It is very soft, soft and fragrant. If you opt not to top, increase the dose of the mixture to 300 grams. And if you love SWEET LEMON do not waste my wonderful TIRAMISU’ LEMON, creamy and fresh. Have a good day!

Ciambellone di ricotta profumato al limone

Ciambellone OF LEMON CURD (doses for a mold 24 cm)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of flour 00

250 grams of Superfine caster sugar

300 grams of fresh ricotta di pecora

3 whole eggs

organic lemon juice

zest of two organic lemons

a pinch of fine salt

16 grams of baking powder for cakes

butter, just enough for the cake Pan

flour, just enough for the cake Pan


200 grams of powdered sugar

lemon juice, to taste

colored sugar or else to decorate (Optional)


Before preparing the donut ricotta lemon, look carefully at my VIDEO RECIPE STEP BY STEP and preheat oven to 180 degrees static.

Mount with an electric mixer or in a food processor the eggs with the sugar, until mixture will be white and fluffy. Do not rush: with an electric mixer it takes at least 15 minutes. Add little by little ricotta and continue working the mixture with whips, then add the zest and lemon juice and salt.

Sift together the flour and baking powder, then add them to the mixture slowly, always fitting so as not to form lumps. You need to obtain a homogeneous mixture, thick and smooth, as you see in VIDEO RECIPE STEP BY STEP. If you look too thick, You can add one or two tablespoons of milk.

Grease and flour the bundt cake mold: You can use anything you like, plain or decorated. Pour the dough into it and level it with a spatula. Cook the ricotta lemon donut for 35 minutes or until the cake is golden and not, by inserting a toothpick, will not dry. The cake will have a puffy and golden appearance as seen in VIDEO RECIPE. Obviously more the mold is small and tall, more ricotta lemon donut should cook. Once cooked, unmold the cake and let it cool on a wire rack.

For the icing, dilute the icing sugar with lemon juice: place drip if you want a matte glaze almost and opaque, nice thick. If you prefer a lighter frosting, transpire that face the donut ricotta lemon, use a little more. Decorate the cake as desired with icing and sprinkle with sprinkles, If you want. And now enjoy your meal!

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Maria Alberta 6 July 2018 - 07:21

Ada Bonjour! I prepared this donut few days ago (I actually used a simple cake pan, not the ring mold) and I must say it is really good, the intense lemon flavor I really like. Thank you for this other recipe, Have a nice day

Antoinette February 29, 2016 - 15:31

Hi dear,
Perhaps nn I applied fairly. Is’ a lamb, but definitely nn I reached its potential! It took me countless cooking and say that my oven usually takes 15 min less than the time indicated. Perhaps the cake was not perfectly suited, (mold base 24 and then great pudding type closer), However I also noticed a difference in the order processing ingredients between the youtube video and fb and the recipe on the site! Might have affected?
In any case, is pleasant and I will try again!

Ada Parisi February 29, 2016 - 15:35

Hi Antoinette, for the sequence of the ingredients is essential only that flour goes to last. The mold you, certain, can affect: If it is narrower at the base and wider at the top will have different cooking times, and probably the narrowest part will cook too and the broadest too little. And overall you will have to cook it longer. What is the problem you're experiencing? The flavor, levitation, the softness? Haven't frosted? Because if you don't put the frosting, use 300 grams of sugar, otherwise it is not very sweet.

Antoinette February 29, 2016 - 17:32

Is not too soft or at least nn as I thought and the outer crust may be too tough even if nn is singed. The flavour suggests that if it was softer there would “stretched out”.

Ada Parisi February 29, 2016 - 17:47

Then you overcooked: If it isn't extremely soft and out is even hard baked too. Probably having a modular dimensions, as I thought, one part especially baked excessively. Try again in a springform Pan donut, cake or even a normal cake tin, from 24-26 cm. I embrace you, ADA

Laura 10 September 2020 - 00:20

Hi Ada, I tried this donut twice but it never grew. Where I'm wrong ?

Ada Parisi 10 September 2020 - 15:34

Hello Laura, it's weird because it's one of those very simple recipes that never give trouble. By the eye I would say to check that the yeast has not expired and maybe buy it back, and check that the ricotta is very dry, because if it's watery it weighs down the leavening. Let me know, ADA

Annamaria February 28, 2016 - 20:14

I made lemon ricotta cake…awesome!!!Thanks Ada,your recipes are great as well as your suggestions.

Ada Parisi February 29, 2016 - 13:56

Annamaria thanks, really and cordially. ADA


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