Name: Strawberry Lemon Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: PT-492266H20M59S
Cuisine: British
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 1 cup ricotta cheese; ¾ cup granulated sugar; 3 large eggs; ½ cup unsalted butter, melted; 2 tsp vanilla extract; Zest of 2 lemons; 2 tbsp fresh lemon juice; 1 ½ cups fresh strawberries, chopped; Optional: powdered sugar for dusting

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I first discovered my love for Strawberry Lemon Ricotta Cake one sunny spring afternoon. I was experimenting with a few ingredients from my pantry and wanted something light, moist, and full of flavor. The ricotta gave it a creamy richness, while the strawberries and lemon added a refreshing brightness that instantly reminded me of family picnics in the garden. Ever since, this cake has become my go-to dessert whenever I want something simple, elegant, and full of love.

I’ve made this Strawberry Lemon Ricotta Cake dozens of times, tweaking it slightly each time. Sometimes I fold in extra fresh strawberries, other times I zest more lemon for that zesty tang. No matter the variation, the cake never fails to bring smiles to my family’s faces. If you’re a fan of soft, moist cakes with bursts of fruity freshness, this recipe is definitely for you.

I use this recipe almost every weekend. It’s one of those recipes that’s as much about the process as it is the result. I love measuring out the ricotta, zesting lemons, and folding the batter with care. The aroma that fills the kitchen as it bakes is enough to make anyone’s day better. And the best part? It’s incredibly easy to make, even if you’re not a professional baker.

Why I Love Making Strawberry Lemon Ricotta Cake

What makes me adore this cake is its balance of textures and flavors. The ricotta ensures a tender, moist crumb, while the strawberries bring in juiciness and a pop of natural sweetness. Lemon zest adds that signature zing that feels like sunshine in every bite. Unlike overly sweet desserts, this cake is light, comforting, and perfect for sharing.

I also love that it’s versatile. You can serve it as a dessert with a dusting of powdered sugar, as a breakfast treat alongside a cup of tea, or even as a sweet addition to a picnic basket. Every time I make it, it sparks conversations, laughter, and sometimes, a little competitive “who gets the first slice.” Cooking is about these little joys, and this cake embodies them all.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for a wonderfully moist Strawberry Lemon Ricotta Cake:

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup ricotta cheese (full-fat works best)
¾ cup granulated sugar
3 large eggs
½ cup unsalted butter, melted and slightly cooled
2 tsp vanilla extract
Zest of 2 lemons
2 tbsp fresh lemon juice
1 ½ cups fresh strawberries, chopped
Optional: powdered sugar for dusting

Little Kitchen Secrets:

Make sure your ricotta is well-drained. Too much moisture can make the cake dense.
Gently fold the strawberries at the end to avoid smashing them into the batter.
Zesting the lemon right over the batter ensures the oils don’t escape into the air and keeps the flavor intense.

How I Make It, Step by Step

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the ricotta cheese and sugar together until smooth.
Add the eggs, one at a time, mixing thoroughly after each addition.
Mix in the melted butter, vanilla extract, lemon zest, and lemon juice.
Gradually fold in the dry ingredients until just combined. Don’t overmix.
Gently fold in the chopped strawberries.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How I Serve It at Home

I like to serve this cake slightly warm or at room temperature. Sometimes I dust it with powdered sugar or drizzle a little homemade lemon glaze for extra brightness. A scoop of vanilla ice cream or a dollop of whipped cream takes it to another level. When my family gathers for Sunday tea, this cake is always the centerpiece, and I love watching their eyes light up with each bite.

Storage, Reheating & Make-Ahead Tips

Storage: Keep the cake covered at room temperature for up to 2 days.
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in the microwave for 15–20 seconds to enjoy that fresh-baked feeling.

This cake also works beautifully as a make-ahead dessert for parties. I often bake it in the morning and serve it in the evening the flavors actually deepen and taste even better the next day.

100-Word Short Version

Strawberry Lemon Ricotta Cake is my go-to dessert for any occasion. Moist and tender thanks to ricotta, it’s bursting with fresh strawberry sweetness and zesty lemon flavor. Easy to prepare in under an hour, this cake fills the kitchen with a heavenly aroma. Serve it with powdered sugar, whipped cream, or vanilla ice cream. It stores well, can be made ahead, and even freezes beautifully. Perfect for tea-time, brunch, or a simple family treat, this cake is a comforting, light, and joyful dessert that always brings smiles to my table.

Recipe Card Section

⏱️ Time
Prep: 15 mins | Cook: 45 mins | Total: 1 hr

📝 Notes

Drain ricotta well to prevent a dense cake.
Fold strawberries gently to avoid crushing.
Cake tastes even better the next day.

Conclusion

Strawberry Lemon Ricotta Cake is more than just a dessert it’s a reminder of family, laughter, and shared moments. Every bite is tender, fruity, and bright, perfect for bringing people together in the kitchen and at the table. I hope it becomes a beloved recipe in your home as it has in mine. Baking is a small act of love, and this cake is my way of sharing it with you. From my kitchen to yours, enjoy every slice with joy and warmth.

Ingredients

Instructions

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