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This easy Lemon Ricotta Cake is light and fluffy, packed with creamy ricotta and citrus flavors. Made with 5 simple ingredients and flourless, this Italian ricotta cake is surprisingly healthy, gluten-free and high in protein.
After polenta, pastina and dad’s white bean soup, I’m back with another recipe from my childhood – Italian Lemon Ricotta Cake! Ricotta cake stands out as one of the most popular Italian desserts, especially in southern regions. Growing up with a Sicilian grandma, I was lucky enough to enjoy the traditional version. My Nonna used to bake her delightful “Torta di Ricotta alle Mandorle” very often, usually in occasion of Christmas, Easter and other festivities.
A lemon cake with ricotta cheese is usually prepared with Italian staples like whole ricotta, which can be made from cow’s milk or sheep’s milk, as my grandma used to prefer. It also includes almond flour or all purpose flour as the base, a fat component like olive oil or butter for richness, and of course, plenty of fresh lemon juice to bring that bright, citrusy flavor.
Healthy lemon ricotta cake
My recipe takes a spin on the traditional, making it healthier, lower in calories, higher in protein and completely gluten-free. Instead of using oil or butter, I rely on the natural fat content of ricotta cheese, which lends a delicious creamy texture. Additionally, my version swaps flour for cornstarch and refined sugar for honey. The result is a rich and flavorful treat that you can enjoy without guilt. I promise, you will love this recipe.
- Quick and simple. With just 5 ingredients, this easy ricotta cake is whipped up in a bowl in under 40 minutes. You won’t need any mixer or baking equipment.
- Rich and tender. This cake recipe with ricotta is a burst of flavors and textures. It provides the perfect blend of fluffiness and richness without tasting overly sweet. Whether for breakfast or as a dessert, everyone will enjoy – a real crowd pleaser!
- Healthy and good for the diet. You won’t find any flour, refined sugar, oil or butter here, just a handful of wholesome ingredients. This makes my recipe gluten-free, low calorie, low carb and high protein.
Ingredients
This easy lemon ricotta cake recipe requires just 5 pantry staples – no flour, no butter and no oil. Here is a list of all ingredients, along with their details and substitutes. The precise quantities can be found in the recipe card at the bottom.
- Ricotta cheese. Use whole ricotta, preferably high-quality cow’s or sheep’s milk ricotta for the best results. If desired, replace it with full fat Greek yogurt or whipped cottage cheese.
- Egg. Choose a large fresh egg, preferably from free-range chickens. For the best result, be sure that the egg is at room temperature. This recipe does not work with egg whites only.
- Cornstarch. This acts as a gluten-free thickening agent, ensuring the cake holds together without flour.
- Honey. Honey sweetens the dessert naturally without the need for refined sugars. As a replacement you can use maple syrup, agave or keto liquid sweeteners.
- Lemon juice. Prefer freshly squeezed lemon juice for a bright, citrus flavor which helps balance the sweetness. I do not recommend using bottled lemon juice.
How to make lemon ricotta cake with no flour
Step 1 – Mix. In a large bowl, whisk together ricotta cheese, egg, honey, and lemon juice until smooth. Sift in the cornstarch and fold gently until fully combined; there should be no lumps left in the batter.
Step 2 – Bake. Pour the batter into a 9-inch springform pan greased with oil or lined with parchment paper and bake for 25-30 minutes at 350°F (180°C). You know it is ready when the top is golden and a toothpick inserted into the center comes out clean.
Step 3 – Let cool. Let cool for at least 15 minutes before serving, garnished with a sprinkle of powder sugar or fresh berries on top.
Recipe tips
- Ricotta choice. For the perfect flavor and texture, choose high-quality ricotta cheese. Although part skim ricotta can also be used, I recommend whole milk cheese, especially since this recipe has no oil or butter.
- Room temperature ingredients. Make sure that both ricotta and egg are at room temperature before starting. Avoid cold ingredients from the fridge because they may affect the cake consistency.
- Cornstarch with sieve. When incorporating cornstarch into the wet mixture, use a kitchen sifter. If you add it directly with a spoon, it will form lumps in the batter.
- No overmixing. Just stir until all ingredients are well combined and no clump of cornstarch is left in the batter. I recommend using a spatula or a fork, but avoid electric mixers.
- Toppings for serving. This Italian ricotta torte tastes delicious already on its own. But for the best experience you should serve it with extra toppings such as a sprinkle of powdered sugar, a drizzle of honey and fresh berries.
Storage directions
- To store. After cooling, store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s made with fresh dairy, it should not be kept at room temperature. Enjoy cold, or lightly warm it up in hot oven or in the microwave for some seconds.
- To freeze. Once the cake has cooled, wrap individual slices in plastic wrap and place in a freezer-safe container or in zipper bags. Freeze for up to 2 months, then thaw in the fridge before serving.
How to serve lemon ricotta cake
This Italian Ricotta Cake is so versatile that it can be served in many different ways and occasions. It tastes delicious for breakfast paired with coffee or a foamy cappuccino for a “Colazione all’Italiana”, but it’s also perfect as a dessert.
For a simple yet elegant presentation, dust the top with powdered sugar and add some fresh blueberries or raspberries. To make it even more satisfying, try pairing it with a dollop of whipped cottage cheese, whipped cream, or a scoop of vanilla ice cream. In Italy people like having limoncello and ricotta cake as a dessert, especially after dinner or after a lively family meal.
More healthy desserts with cheese
- Cottage cheese cheesecake
- Greek yogurt cake
- Protein cheesecake
- Cottage cheese muffins
- Cottage cheese brownies
- Cottage cheese banana bread
Lemon Ricotta Cake
Ingredients
- 1 cup (220 g) ricotta cheese, full fat recommended
- 1 large egg
- ¼ cup (30 g) cornstarch
- ¼ cup (80 ml) honey, oe maple syrup
- 3 tbsp freshly squeezed lemon juice, from ½ lemon
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan with oil or line it with parchment paper.
- In a large bowl, whisk together ricotta cheese, egg, honey, and lemon juice until smooth.
- Sift in the cornstarch and fold gently until fully combined; there should be no lumps left in the batter.
- Pour the batter into the pan and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool for at least 15 minutes before serving, garnished with a sprinkle of powder sugar or fresh berries on top.
