Velvety Ricotta and Lemon Layered Cake
A tender layered cake enriched with creamy ricotta and bright lemon zest, layered with a light lemon-infused buttercream frosting. This italian-inspired desserts 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety Ricotta and Lemon Layered Cake take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Velvety Ricotta and Lemon Layered Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Velvety Ricotta and Lemon Layered Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Velvety Ricotta and Lemon Layered Cake for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Velvety Ricotta and Lemon Layered Cake?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
