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Lemon Ricotta Cake

If you have some leftover Ricotta, can I recommend this lovely little Lemon Ricotta Cake? Whenever I make Italian, I always keep 1/3 of a cup of Ricotta on the side to make this wee cake. Very small ingredients list. No mixer....just use a rubber spatula to mix it all up. You get about 4 to 6 pieces to the cake. You can sub out the Apples for Pears. Just don't let it overcook or it can dry out. The picture below is using a pear and I also include a picture using apple in place of the pear. Otherwise, the recipe is the same. I used a #5 Cast Iron Skillet. This is a four or five serving cake.


3 tbsp unsalted butter softened, plus more for greasing pan

5.5 tbsp granulated sugar

1 egg

6 tbsp all-purpose flour

1 tsp baking powder

pinch of salt

Zest of 1/2 Lemon

1/3 cup ricotta

One Pear (approx 1/3 cup) peeled and grated, and the rest cut in thin slices for the top.

powdered sugar to dust the top with


Preheat the oven to 400°F. Grease a 6" cake pan or pie plate with some softened butter. In a large bowl, mix the butter and sugar together using a rubber spatula. When the two are combined and creamy, add in the egg and mix to combine.

Pour in the flour, baking powder, and salt. Stir everything together. Then add in the ricotta, lemon zest, and grated pear. Again, stir everything to combine - there should be no visible clumps of flour or dry ingredients.

Scrape the batter into the prepared cake pan and smooth out the batter. Lay out the other half of the pear on the top. Bake the cake for approximately 25 minutes, until the cake is beginning to golden on top and the edges start to pull away from the sides of the pan. Let the cake cool in the pan for 15 minutes before flipping out onto a wire rack to cool completely. Dust the top with powdered sugar.

Or, try it using an apple. Goes great with a glass of wine.

Apple Ricotta Pie


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