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Lemon Cake

Author:

Vincenzo Prosperi

Updated:

21st Apr, 2025

10 Comments

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Lemon Cake

This lemon cake recipe results in a moist, delicious, and delightful treat that will bring joy to your belly and your guests too. The delicate citrus flavour runs throughout this moist cake, and the best part is you can enjoy it for breakfast, afternoon tea or even as a dessert.

Watch the Lemon Cake Video Recipe

How to make Lemon Cake at Home

lemon cake

Vincenzo’s Top Tips To Make Lemon Cake

Squeeze those lemons!

Make sure you get as much lemon juice out of your lemons as you can. This is what will give your cake its flavour. If you end up with lemons that don’t have much juice, you might need to use a few more.

Check the consistency

Don’t be concerned – you want to achieve a nice runny consistency. If your mix is too thick, add in a little bit more milk and mix this through. This will help the end result be a luscious, dense cake.

It’s ready when it’s golden 

While your cake is baking in the oven keep an eye on the top of it. When it has risen slightly and becomes golden brown on top, your cake is ready for the next step. This could take anywhere from 50 minutes to one hour depending on your oven.

Enjoy it warm or cold

If you are like me, you may not be able to wait for the cake to fully cool – that’s okay – this cake can be enjoyed warm or once it has had time to rest.

lemon cake

Lemon Cake

Print Recipe
5 from 2 votes
This lemon cake recipe results in a moist, delicious, and delightful cake. The lemon flavour is delicate yet just strong enough to infuse it throughout. This light, summery cake is a must-try for lemon lovers and would be scrumptious served with fresh mascarpone cream or your favourite gelato flavour. Enjoy it at any time of the day!
Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 5 minutes mins
Servings: 6

Equipment

  • 10-inch round baking 9 or 11 inch will also work. Line it with baking paper.
  • Zester
  • Electric Mixer
  • bowl Large
  • Serving plate Quantity based on number of people you are serving
  • Cake Knife A simple sharp knife will also work

Ingredients

  • 150 grams Ricotta cheese, 5oz
  • 150 grams White sugar, 5oz
  • 250 grams Plain flour, 9oz
  • 1 pc Lemon, Organic (more if necessary!)
  • 4 pcs Organic Eggs, Free range
  • 50 ml Sunflower oil, Or 3 tbsp. Do not use extra virgin olive oil, it’s too heavy for this recipe.
  • 100 ml Whole milk, Or 7 tbsp. Full cream is best.
  • 3 tsp Baking powder
  • 1 tsp Vanilla extract
  • Icing sugar, As much or as little as you like!
  • Fresh berries, optional
  • Mascarpone, optional

Instructions

  • Preheat the oven to 180C/356F. I use fan-forced, but you can use the convection setting if your oven has it.
  • Grate the skin of your lemon into a large bowl.
  • Add the eggs into the bowl with the lemon zest.
  • Cut the lemon in half and squeeze the juice into a glass or small bowl.
  • Use a fork to remove any seeds that fell into the lemon juice, and set aside the juice.
  • Use an electric mixer to beat the egg and lemon zest mixture.
  • While you beat the eggs, slowly add in the sugar a little bit at a time.
  • Once all sugar has been added, add lemon juice, sunflower oil, and milk. Then mix everything together.
  • After you mix the ingredients, add in the ricotta. Gently mix to break up the ricotta and spread it everywhere.
  • Add in a teaspoon of vanilla extract.
  • Add in a few ounces of flour and mix until cream starts to form.
  • Add in the baking powder and the rest of the flour, and mix gently, getting all the flour from the edges.
  • Place the cake mix into your paper-lined baking tin.
  • Place the cake in the oven for 50 minutes.
  • After about 50 minutes, turn the oven off and leave your cake inside for another 10-20 minutes to prevent it from sinking.
  • After 10-20 minutes, remove your cake from the oven.
  • Do the “toothpick test” to tell if your cake is cooked. Place a toothpick into the center of your cake and remove it. If there is no cake on the toothpick, it is ready.
  • Gently cover your cake with foil and allow it to cool down.
  • Time to unveil your cake! Remove it from the tin and peel away the parchment/baking paper.
  • Place the cake onto a large cake and sift/sprinkle icing sugar on top for decoration.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

How to plate Lemon Cake

To serve this delicious cake, you have a few options. I like to have the cake just as it is: with only icing sugar on top. But feel free to add some fresh fruit like mixed berries and decorate the way you want, putting some on top and some around the rim on the plate.

You can also serve this cake with your favourite flavour of gelato or fresh mascarpone cream.

Now, cut yourself a generous slice and marvel at your lemon cake’s spongy and moist interior. You will notice the lovely contrast between the sweet cake and the tart lemon flavor quickly – it is soooo good. The milk and ricotta make this lemon cake soft, fluffy, and amazing. Dig in, it won’t last long.

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Recipe Rating




10 responses

  1. Vincenzo Prosperi
    May 29, 2022

    5 stars
    ITALIAN LEMON CAKE🍋🍋🍋
    This lemon cake recipe results in a moist, delicious, and delightful treat that will bring joy to your belly and your guests too. The delicate citrus flavour runs throughout this moist cake, and the best part is you can enjoy it for breakfast, afternoon tea or even as a dessert.

    👨‍🍳RECIPE -> https://www.vincenzosplate.com/lemon-cake/

    Reply
  2. helin
    June 5, 2022

    SO delicious!

    Reply
  3. John
    December 23, 2023

    I just made it and 50 minutes is a little to long in my oven..gonna try 40 next time..not dry but not very moist…

    Reply
    1. Vincenzo’s Plate
      December 27, 2023

      Ah, bummer about the timing, but hey, let me know if 40 minutes works for you. As for the moistness, a little squeeze of lemony juice or syrup is all it needs. Enjoy!

      Reply
  4. Robert
    February 2, 2024

    Hi Vincenzo,
    I made one today. I also found it started to get too brown on top 180 on fan bake turned oven off at 40 mins ad let it stay for 15 mins
    Lovely flavour. How can you go wrong . With Ricotta / Lemon
    A little sprinkle of Limoncello took it to another level

    Reply
    1. Vincenzo’s Plate
      February 6, 2024

      Fantastic job on the lemon cake! Adjusting the baking time to prevent browning is a smart move. And you’re absolutely right—ricotta and lemon make a delightful combo. What other recipes do you plan on recreating next?

      Reply
  5. MairiMairi
    March 18, 2025

    Can this recipe be made into muffins
    If so how long in oven
    Thanks

    Reply
    1. Vincenzo’s Plate
      March 18, 2025

      Ciao Mairi! I haven’t tried making this recipe as muffins yet, but please feel free to experiment! I’d love to hear how they turn out… let me know how it goes!

      Reply
  6. Gail
    June 13, 2025

    5 stars
    After the main of porchetta with fennel and sage, roasted vegetables, this is my dessert for my guests!

    Reply
    1. Vincenzo’s Plate
      June 13, 2025

      Ciao Gail! Wow, that sounds like an incredible meal! After porchetta with fennel and sage, your guests are in for such a treat with your dessert. They’re going to love it! Buon appetito!

      Reply

Ciao, from Vincenzo

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