Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft and Easy to Make Strawberry Lemon Ricotta Cake
This soft and simple ricotta cake is easy to make and bursting with fresh strawberries and light lemon flavor. Perfect for breakfast, dessert, or a sweet treat at tea time.
If you’re looking for a soft, fruit-filled cake that’s easy to make and absolutely delicious any time of day—this Strawberry Ricotta Cake is just the one to try.
It’s the perfect summer bake: incredibly tender and moist, with juicy bites of fresh strawberries throughout and a delicate hint of lemon.
Light, not too sweet, and full of flavor, this cake is perfect for breakfast with a glass of milk, as an afternoon treat with tea, or dressed up for dessert with a dollop of whipped cream.
What makes this cake so wonderfully soft is the ricotta cheese, which adds moisture and richness without making the batter heavy.
Be sure to use whole milk ricotta and drain it well if there’s any extra liquid—it makes a big difference in the texture.
TIP: To drain extra liquid from the ricotta, simply place it in a fine mesh sieve or cheesecloth-lined colander over a bowl and let it sit for 15–30 minutes to release any excess moisture.
You’ll also want to use ripe, flavorful strawberries. I like to chop most of them into small pieces and fold them into the batter, then decorate the top with halved strawberries for a pretty finish.
As the cake bakes, most strawberries stay on top while others sink into the batter, giving you sweet fruit in every slice.
This is a one-bowl, no-fuss recipe that comes together quickly—just mix the ingredients, pour into the pan, and bake.
As always, be careful not to overmix the batter once you add the flour; it helps keep the crumb light and soft.
How to Store:
Store any leftovers covered at room temperature for a day or two, or in the fridge for up to 4 days. The cake stays moist and delicious and is just as good the next day (if not even better!).
Whether you serve it for a relaxed summer breakfast, a coffee break with friends, or a casual dessert on the patio, this cake is sure to be a favorite.
OTHER SWEET BREAKFAST RECIPES YOU MIGHT LIKE:
- Mascarpone Cream and Blueberry Sauce Pastries
- Cranberry Orange Crumble Cake
- Lemon Poppy Seed Loaf Cake
- Almond Frangipane Puff Pastries
- Blueberry Lemon Ricotta Muffins
- Blueberry Popovers
- Raspberry and Cream Pastries
- Ricotta Crumble Cake
- Sfogliatine with Ricotta
- Blueberry Skillet Cake
- Brioche col Tuppo
Video recipe
Soft and Easy to Make Strawberry Lemon Ricotta Cake
This soft and simple ricotta cake is easy to make and bursting with fresh strawberries and light lemon flavor. Perfect for breakfast, dessert, or a sweet treat at tea time.
Servings:
8
Prep Time
15 min
Cook Time
60 min
Resting Time
Total Time
75 min
Ingredients
- 3 large eggs
- 3/4 cup (150 g) sugar
- 1 large lemon, zest
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) vegetable oil
- 10 oz (285 g) ricotta cheese, well drained
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 1/3 cups (280 g) all-purpose flour
- 1 lb (450 g) strawberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan with parchment paper.
- In a large mixing bowl, add the eggs, sugar, lemon zest, and vanilla extract, and beat until light and fluffy with a hand mixer. While beating, slowly add the vegetable oil, and then the ricotta cheese. Mix until smooth and fully combined.
- Add the salt and baking powder, and mix briefly. Add the flour a little at a time while mixing at low speed just until combined. Do not overmix.
- Cut most of the strawberries into small cubes. Reserve about 8–10 strawberries to halve and use for decorating the top if desired. Gently fold the cubed strawberries into the batter. Pour the batter into the prepared pan and level the top. Arrange the reserved strawberry halves on top, cut side down.
- Bake at 350°F for about 60 minutes, or until a toothpick inserted in the center comes out clean.Let the cake cool in the pan. Once cooled, remove from the pan, dust with powdered sugar, and enjoy.
