If there’s one dessert that never goes out of style, it’s a good lemon cake. Add ricotta and you get something even better: a cake that’s light yet creamy, gently sweet with a bright citrus lift, and perfect for afternoon tea or an easy dessert. Lemon ricotta cake is a classic for good reason. It stays beautifully moist, doesn’t rely on heavy frosting, and tastes just as good the next day – if it lasts that long. This is the kind of bake that looks effortless, feels special and works for any occasion from Sunday lunch to a quiet cup of tea.

Lemon Ricotta Dessert Cake
Serves: 8–10
Prep time: 15 minutes
Cook time: 45–50 minutes

Ingredients

250g fresh ricotta (well drained)
200g caster sugar
3 eggs, at room temperature
Zest of 2 lemons
Juice of 1 lemon
125ml olive oil or melted butter
225g self-raising flour
1 tsp vanilla extract
Pinch of salt
Icing sugar, to dust
Optional to serve: thick cream, Greek yoghurt or fresh berries

Method

Preheat oven to 170°C (fan-forced). Grease and line a 22cm round cake tin.
In a large bowl, beat the ricotta and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest, lemon juice, vanilla and oil (or butter).
Gently fold in flour and salt until just combined. Do not overmix.
Pour batter into prepared tin and smooth the top.
Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then turn out onto a rack to cool completely.
Dust with icing sugar before serving.

Tip: This cake keeps well for up to three days and freezes beautifully.