The first time I tasted ricotta and lemon marmalade cake was during an impromptu Sunday dinner at our Italian-American neighbor’s home. Maria, a grandmother in her seventies, had brought the recipe from her childhood village near Naples. “This cake,” she told me as she served thin slices alongside tiny cups of espresso, “is what we make when we want something special without a special occasion.”
I watched as my children, usually suspicious of unfamiliar desserts, took tentative bites before their eyes widened with surprise. The cake was impossibly light, with a delicate sweetness punctuated by bright swirls of lemon. When Maria pressed a handwritten recipe card into my palm as we left, I felt as though I’d been granted access to a cherished family secret.
Back in my Kentucky kitchen, I’ve adapted her recipe slightly over the years, but the essence remains – a humble cake that somehow tastes like sunshine and comfort simultaneously. My husband now requests it for his birthday instead of the chocolate cake that was once tradition, saying, “There’s something about it that feels like celebration without trying too hard.”
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Why You’ll Love This Ricotta and Lemon Marmalade Cake
This Italian-inspired ricotta and lemon marmalade cake has become a staple in our home for good reason. Here’s why it will become a favorite in your kitchen too:
- Perfect texture balance: Incredibly moist and tender with a delicate crumb
- Versatile serving options: Appropriate for breakfast, brunch, afternoon tea, or dessert
- Simple preparation: No complicated techniques required despite the impressive result
- Make-ahead friendly: Actually improves after a day, allowing flavors to develop
- Crowd-pleasing flavor: The ricotta provides richness without heaviness
- Elegant presentation: Looks sophisticated with minimal effort
For more cake and sweet bread options that strike this perfect balance between simple and special, visit our Cake & Sweet Bread Delights: Simple Baking Projects collection.
If you enjoy citrus-infused desserts, you might also love our Lemon Cream Cheese Bread or our Stuffed Lemon Cookies for more bright flavors.
Simple Ingredients for Ricotta and Lemon Marmalade Cake
Show Image Simple pantry ingredients plus fresh ricotta create this deceptively elegant cake – ready in just 15 minutes of prep time!
For this ricotta and lemon marmalade cake, you’ll need:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- ¾ cup (1½ sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups whole milk ricotta cheese
- ⅓ cup lemon marmalade, slightly warmed
- Powdered sugar for dusting
My neighbor Maria emphasized that the quality of the ricotta makes all the difference. “Find the freshest you can,” she advised, “and drain it if it seems watery.” This wisdom has proven true – whenever I splurge on handmade ricotta from our local Italian market, the cake reaches new heights of tenderness.
For special occasions when you want something even more elaborate, consider our Easter Poke Cake or explore our Special Occasion Desserts collection for more festive ideas.
Easy Step-by-Step Preparation
- Preheat your oven to 350°F and grease a 9-inch springform pan. The springform makes unmolding this delicate cake much easier – a lesson I learned after my first attempt nearly fell apart on a standard cake plate.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside. My youngest son always takes this task, carefully leveling each measuring spoon with the back of a butter knife just as I taught him.
- In a large bowl, rub the sugar and lemon zest together with your fingertips until fragrant and moist. This step, which Maria demonstrated while her hands moved with muscle memory, releases the essential oils in the zest, infusing the sugar with intense lemon flavor.
- Add the softened butter to the lemon sugar and beat until light and fluffy, about 3 minutes. Don’t rush this step – the aeration creates the cake’s tender texture. My daughter times this precisely, watching the mixture transform with fascination.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. The batter may look slightly curdled, but this is normal.
- Gently fold in the ricotta cheese until just combined. The batter will be thick and luxurious. My grandmother would call this “respecting the ingredients” – handling them gently to maintain their integrity.
- Transfer half the batter to the prepared springform pan, spreading it evenly. My oldest son always insists on being the one to create “the perfect smooth surface” with the back of a spoon.
- Carefully spoon the warmed lemon marmalade over the batter, keeping it away from the edges. Use the back of a spoon to gently swirl it through the batter, creating a marbled effect.
- Top with the remaining batter, spreading carefully to cover the marmalade layer. This two-step process creates beautiful pockets of bright lemon flavor throughout the cake.
- Bake for 50-55 minutes until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The aroma that fills the kitchen during this baking time has become one of my children’s favorite weekend morning memories.
- Cool in the pan for 15 minutes, then run a knife around the edge and release the springform ring. Allow to cool completely on a wire rack before dusting with powdered sugar.
The entire active preparation takes about 15 minutes, plus baking time, making this ricotta and lemon marmalade cake perfect for those times when you want something special without spending hours in the kitchen.
My Best Tips for Perfect Ricotta and Lemon Marmalade Cake
Through many iterations of this recipe, I’ve gathered several tips that ensure consistent results:
For the most tender texture: Bring all refrigerated ingredients to room temperature before beginning. Cold eggs or ricotta can cause the batter to separate. My grandmother’s practice of setting ingredients out while making morning coffee ensures everything is properly tempered.
For maximum lemon flavor: Don’t skip the step of rubbing the zest with sugar. This technique, which Maria demonstrated with practiced hands, releases essential oils that might otherwise remain locked in the zest.
For perfect marbling: Slightly warm the marmalade so it’s easier to swirl, but not so hot that it melts into the batter completely. My daughter discovered this balance through experimentation, proud of her “scientific approach” to baking.
For more baking inspiration, check our comprehensive Homemade Dessert Recipes guide or try our Ding Dong Cake for a completely different but equally delightful cake experience.
Answers to Your Ricotta and Lemon Marmalade Cake Questions
Q: Can I use store-bought ricotta cheese? Absolutely! While fresh, artisanal ricotta creates the most luxurious texture, good-quality store-bought works beautifully. If your ricotta seems very wet, strain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before using.
Q: Can I substitute lemon curd for the marmalade? Yes! Lemon curd creates a smoother, more custard-like swirl while marmalade offers texture contrast with bits of candied peel. Both are delicious – my children actually prefer the curd version, while my husband remains loyal to the original marmalade.
Q: How do I store this cake? Store at room temperature, covered, for up to 3 days. The ricotta keeps it moist, and the flavor actually improves after a day. You can refrigerate for longer storage, but bring to room temperature before serving for the best taste and texture.
For a simpler approach to citrus desserts, try our No-Bake & Quick Treats collection for equally delicious but less time-intensive options.
Ricotta and Lemon Marmalade Cake: Everyday Elegance
There’s something beautifully contradictory about this humble cake – it feels simultaneously rustic and sophisticated, everyday and special. When I serve it to guests, they invariably ask for the recipe, surprised by the simple ingredient list that creates such an elegant result.
My neighbor Maria, who has since moved back to Italy, wrote me last spring to ask if I was still making “our cake.” The truth is, it has become as much a part of our family’s food language as my grandmother’s Kentucky biscuits or my mother’s apple pie. Some weekends, my teenagers will mix it together without prompting, filling our home with that distinctive lemony aroma.
I hope this ricotta and lemon marmalade cake brings your family as much joy as it has brought to mine. May it become part of your own collection of everyday special things.
With warmth, Sophia
Ricotta and Lemon Marmalade Cake
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- ¾ cup (1½ sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups whole milk ricotta cheese
- ⅓ cup lemon marmalade, slightly warmed
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, rub the sugar and lemon zest together with your fingertips until fragrant and moist.
- Add the softened butter to the lemon sugar and beat until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gently fold in the ricotta cheese until just combined. The batter will be thick
- Transfer half the batter to the prepared springform pan, spreading it evenly.
- Carefully spoon the warmed lemon marmalade over the batter, keeping it away from the edges. Use the back of a spoon to gently swirl it through the batter.
- Top with the remaining batter, spreading carefully to cover the marmalade layer.
- Bake for 50-55 minutes until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then run a knife around the edge and release the springform ring. Allow to cool completely on a wire rack before dusting with powdered sugar.