Looking for a light and lemony summer recipe? This Lemon Ricotta Cake with blueberries is an easy version of a classic Italian dessert!
Y’all, Father’s Day is this weekend. I won’t be spending the day with Dad since he lives far away, but rather my Father-in-law who lives close by. We’ll probably just spend the day hanging out together. Maybe fire up the grill and cook some burgers, more for us than him, because my FIL likes simple and plain foods, nothing fancy. But just like my Dad, he prefers lemon or fruit desserts over chocolate, so I’ll probably make something lemony like this Lemon Ricotta Cake.
I’ve mentioned a few times before that my in-laws are Italian, and so over the years I learned how to make many classic Italian dishes. Many of these dishes, like homemade manicotti, cannoli, linguine and clams, I’ve learned by watching and helping my mother-in-law and aunt at various get togethers, but other dishes, I’ve come to teach myself so that I can learn more about their traditions. And, if I’m being honest, work my way into the family as the favorite. 😊
This Lemon Ricotta Cake is one of those classic recipes I’ve learned to make. Traditionally this cake is left simple and made with only ricotta cheese, however, I’ve added lemon since it goes incredibly well with ricotta.
I’ve made this cake a few times for various gatherings, and my MIL absolutely loves it. She is not a fan on heavy desserts and loves the light flavor and airy, velvety texture this cake provides. And to add an additional pop of texture and fresh flavors, I’ve added fresh seasonal blueberries.
Not only is this cake a nod to my Italian family and culture (that I’ve embraced with open arms!!), like I said both my FIL and Dad love lemon and fruit flavored desserts so this easy Lemon Ricotta Cake recipe is the perfect thing to whip for Father’s Day or all summer long when you need a simple, yet elegant dinner party dessert.
Helpful Tips and Information:
Cooking Tip: To get the most juice out of your lemons, microwave lemons for 10 seconds and then use the palm of your hand to roll lemons on counter top or cutting board before cutting lemons in half to juice.
Money Saving Tip: This is a great recipe to make if you have left over ricotta from making lasagna or other popular Italian dishes. This Lemon Ricotta Oatmeal with Blueberries and Almonds is also a great recipe to use leftover ricotta.
- For Lemon Ricotta Cake:
- 1 cup whole milk
- 2 large lemons, juiced and zested, divided
- 1 (15.25-ounce) box butter cake mix
- 1/3 cup vegetable oil
- 6 large eggs, divided
- 1 (15-ounce) carton ricotta cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- For Blueberry Topping:
- 1 pint fresh blueberries
- ¼ cup granulated sugar
- 1 lemon, juiced and zested
- Additional toppings:
- confectioners’ sugar, for dusting
- fresh whipped cream
Preheat oven to 350 degrees F. Grease a 13-9-inch glass baking dish. Set aside.
Pour milk into a large liquid measuring cup. Add the juice and zest of one lemon. Stir to combine and set aside for 3-5 minutes.
In a large bowl, stir together cake mix, oil, 3 eggs and lemon/milk mixture; stirring until well combined. Pour cake batter into the prepared baking dish and set aside.
In a separate bowl, whisk together the ricotta, granulated sugar, juice and zest of one lemon and vanilla. Slowly whisk in remaining 3 eggs, adding eggs one at a time and whisking well after each addition. Pour ricotta mixture over cake batter in baking dish and smooth into an even layer.
Bake at 350 degrees F for 55-60 minutes or until lightly browned. Let cake cool completely on a wire rack before serving.
To make blueberry topping, place washed blueberries in a bowl. Sprinkle sugar over blueberries and add lemon juice and zest. Stir to combine. Set aside for 15-20 minutes to allow blueberries to macerate.
To serve, sprinkle confectioners’ sugar over cake. Slice cake and serve topped with blueberries and whipped cream, if desired.
Leftover cake and blueberries should be stored covered in the refrigerator and will keep for about 3 days.