Imagine the softest, most delicate sponge you’ve ever had-now take out the flour. That’s right, this one’s gluten-free but don’t let that trick you into thinking it’s a compromise. It’s anything but. Nigella’s Lemon Ricotta Cake is an Italian-inspired dessert that feels like spring on a plate. Light, tender, citrus-scented and so rich in flavor thanks to the ricotta. it’s the kind of cake that doesn’t shout; it whispers.
The first time I made it was on a rainy afternoon when I was homesick and needed something that reminded me of warmth, simplicity and care. I remember pulling it out of the oven, its golden crust slightly cracked and thinking, This is what love smells like.
It’s not just a cake-it’s comfort wrapped in lemon-scented sunshine.
Nigella Lemon Ricotta Cake Recipe
Ingredients Needed
You’ll notice something about this ingredient list. it’s wonderfully simple. Nothing too fussy or hard to find. Here’s what you need:
- 200g ricotta (full-fat, always-life’s too short for low-fat cheese)
- 125g unsalted butter, softened
- 150g caster sugar
- 3 large eggs, room temperature
- Zest of 1 large lemon (I sometimes add a bit more. I like to live dangerously)
- Juice of half a lemon
- 100g ground almonds
- 1 teaspoon baking powder (gluten-free if needed)
- A pinch of salt
- Optional: a dusting of icing sugar to finish and a few berries if you’re feeling fancy
I once added a touch of almond extract and, I won’t lie, it was magical. Totally not traditional but very me.
Equipment Needed
Here’s where you keep it simple. No gadgets. No stand mixers. Just the classics:
- A mixing bowl
- Electric hand mixer (or just a whisk and determination)
- A 20cm (8-inch) springform cake tin
- Baking parchment
- A grater for that beautiful lemon zest
- Cooling rack
I actually borrowed my neighbor’s springform the first time I made this because mine had a wonky latch. She ended up staying for cake and tea. We’ve been trading bakes ever since.
Instructions To Make Nigella Lawson’s Lemon Ricotta Cake
Now, the good part. This cake is shockingly forgiving. no stress baking here.
- Prep that tin. Grease your 8-inch springform and line the bottom with parchment. Preheat your oven to 180°C (160°C fan, 350°F).
- Cream the butter and sugar. In a large bowl, beat the butter and sugar together until light and fluffy. You want it pale and creamy. this sets the tone for the whole cake.
- Add the ricotta. In three additions, beat in the ricotta. It might look a bit curdled. Ignore it. Trust the process.
- Add eggs, one at a time. Mix well between each. If it looks a little split, again, don’t panic. The almonds will bring it all together.
- Zest and juice. Stir in the lemon zest and juice. That citrus perfume will hit you right away. this is the moment I always smile.
- Dry ingredients next. Fold in the ground almonds, baking powder and salt until you’ve got a smooth, creamy batter.
- Bake. Pour into your prepared tin and smooth the top. Bake for 40-45 minutes until golden and a skewer comes out clean-ish-it’s okay if it’s slightly damp, just not wet.
- Cool it down. Let it sit in the tin for 10-15 minutes before turning it out onto a rack. Cool completely before dusting with icing sugar, if using.
I once took it out 5 minutes too early because I was impatient and it sunk a bit in the middle. but you know what? It was still completely delicious. Imperfection is part of the charm.
What I Learnt
This cake taught me something big: not every cake needs to be towering or elaborate to be memorable.
There’s something so beautiful about a single-layer cake that quietly demands your attention through flavor, not frosting. It reminded me that simple ingredients, handled gently, can create something unforgettable.
It also taught me a kind of patience. You can’t rush ricotta. You can’t muscle your way through a delicate batter. This cake slows you down in the best way. The scent of lemon rising from the oven, the soft crumb when you cut a slice. it’s a whole experience.
And on a practical level, I learned to trust the batter. Even when it looks weird. Even when it feels like it won’t come together. It does. And it will.
FAQs
What Makes Nigella Lawson’s Lemon Ricotta Cake So Special?
The magic of this cake comes from the ricotta, which keeps it moist and adds a lovely richness. The combination of lemon zest and juice gives it a fresh, tangy kick that balances out the sweetness. It’s the kind of cake that’s perfect for every occasion-from a casual tea to a fancy dinner party.
Can I Substitute Ricotta Cheese With Something Else?
You could, but the ricotta really gives it that unique texture and flavor. If you need to substitute, mascarpone cheese is a decent alternative, though it’ll be a little smoother. Greek yogurt might work too, but keep in mind that the cake might turn out a bit denser.
How Can I Make Nigella’s Lemon Ricotta Cake Gluten-free?
Good news! You can easily make it gluten-free by swapping the all-purpose flour for a gluten-free flour blend. Just be sure to check the proportions and maybe add a little extra baking powder or xanthan gum to keep the texture right. The cake’s moist texture works well with gluten-free flour, so it’s a great swap.
