Velvety Ricotta and Lemon Layered Cake

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A tender layered cake enriched with creamy ricotta and bright lemon zest, layered with a light lemon-infused buttercream frosting. This Italian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 170 g, softened unsalted butter
• 200 g granulated sugar
• 3 large eggs
• 250 g ricotta cheese
• 2 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 300 g powdered sugar
• 60 ml heavy cream

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, sift together 250 g all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 170 g softened unsalted butter and 200 g granulated sugar on medium speed until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition. Mix in 250 g ricotta cheese, 2 tbsp lemon zest, 3 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth.
3. Step 3: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Divide batter evenly between the prepared pans and smooth the tops.
4. Step 4: Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
5. Step 5: For the frosting, beat 170 g softened unsalted butter until creamy. Gradually add 300 g powdered sugar, 3 tbsp fresh lemon juice, and 60 ml heavy cream, beating until smooth and spreadable.
6. Step 6: Assemble the cake by spreading frosting between layers and over the top and sides. Chill for 30 minutes before serving to set the frosting.