Cakes, Pies & Tarts, Dessert

Meyer Lemon Ricotta Soft Cake

Nicoletta July 29, 2017

Jump To Recipe

Meyer Lemon Ricotta Soft Cake, a fragrant, soft, and creamy cake, that is super moist and enjoyable to the palate.

Song of the day: The Best – Tina Turner.

Meyer Lemon Ricotta Soft Cake

I didn’t know about the existence of Meyer lemons until a couple of years ago when we started our blogging adventure and I encountered many a recipe utilizing this beautiful lemon variety. In Italy, I had never seen them nor heard about them, while in Edmonton, Canada, I had heard about them but never found them anywhere. I actually did not know when they were available, although lemons in Italy are available year long. I was struck by surprise to see them at our local Italian Centre Shop at the beginning of July and seized the opportunity to finally be acquainted with these lovely jewels of sunshine.



I was so curious to cut one open and see the difference in color since the outside was already looking a bit more orange and smoother in texture. Even the shape was more round than regular lemons. When you cut it open you’re almost fooled to believe it’s an orange, and the taste is sweeter, less tangy and with a floral note.

I couldn’t’ resist getting to use these Meyer lemons in a recipe.

Meyer lemon, ricotta, and coconut are the main components of this delectable dessert.

That I love ricotta and I use it whenever I can, in sweet or savory dishes, is not a secret. With Loreto, we were also not new to the combination of lemon and ricotta: pancakes and a cheese cake are just two examples of our passion for these two ingredients that are so versatile and add their personality to any dish: the lemon with its scent and freshness, the ricotta lending its unmistakable smooth and creamy texture.

The third component, the coconut, marries beautifully with the first two and is an ingredient I am using frequently in my baking (read: my pretty and delicious Coconut Lemon Bundt Cake).

Meyer Lemon Ricotta Soft CakeMeyer Lemon Ricotta Soft Cake

The combination of the Meyer lemons (juice and zest), ricotta and shredded coconut, with the sugar, flour, potato starch, baking powder, eggs, butter and a touch of vanilla creates a dreamy creamy fragrant cake that is super moist and enjoyable to the palate.

The batter is runny, compared to a regular cake batter, and that tells you about the final texture of this Meyer Lemon Ricotta Soft Cake. A texture that is very moist, almost pudding-like, and smells of citrus, coconut, and vanilla. The top and the sides are more crumbly and light in texture, giving you the best of both worlds.

Meyer Lemon Ricotta Soft CakeMeyer Lemon Ricotta Soft Cake

I wanted to use the square tart pan that we got -together with other beautiful stuff- at a charity fundraiser, remembering Gail Hall, a local well-beloved chef who passed a time ago. Her cookware, utensils, kitchen wares and so much more were up for the taking and donations were at the mercy of the receivers. Her husband, another beautiful soul, was the host, and in true Gail Hall spirit was happy to see her things go to people who have a passion for food and travel. Let’s say we didn’t come home empty-handed. Whenever I use her things, I like to think her spirit is around and smiling knowing her passion is still alive.

Hope I made her smile with this Meyer Lemon Ricotta Soft Cake.

Meyer Lemon Ricotta Soft Cake


Song of the day: The Best – Tina Turner.

Meyer Lemon Ricotta Soft Cake

Meyer Lemon Ricotta Soft Cake

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert, Cakes
  • Method: Baked


Meyer Lemon Ricotta Soft Cake, a fragrant, soft, and creamy cake, that is super moist and enjoyable to the palate.

Recipe adapted from: Torta al limone cremosa


  • 4 eggs, organic free-range
  • 200 g (3/4 cup) ricotta
  • 100 g (1/2 cup) flour, type 00 (or all-purpose)
  • 120 g (1/2 cup) potato starch
  • 200 g (1 cup) granulated sugar (or cane sugar)
  • 3 small Meyer lemons
  • 130 g (1/2 cup + 1 Tbsp) butter, melted
  • 16 g (1 heaping Tbsp) baking powder
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened shredded coconut shavings + more for the top


  1. Preheat the oven to 350° F (180° C).
  2. Wash thoroughly, dry, and grate the zest of the Meyer lemons paying attention not to grate the white part which is the bitter part. Set aside.
  3. Squeeze the lemons, pass it through a strainer, and set aside.
  4. In a medium bowl sift the flour, potato starch, and baking powder. Set aside.
  5. In the bowl of a stand mixer (or with a handheld mixer) work the ricotta with the sugar until you get a creamy texture.
  6. Add the eggs, one at a time, making sure each one is well incorporated before adding the next one.
  7. Blend until you get a smooth and creamy texture, then add the flour mixture in small batches and mix until well incorporated.
  8. Add the cool melted butter, mix, then add the lemon juice and zest, and vanilla.
  9. Mix again, then add the shredded coconut shavings.
  10. Pour the batter into a greased 24 cm round or square pan.
  11. Level the top, then sprinkle some more shredded coconut shavings on top.
  12. Bake in the preheated oven for about 30-35 minutes, every oven is different, checking it if it gets too brown. The final color is a golden color, not dark.
  13. Let cool on a rack.
  14. Serve with a dusting of icing sugar on top, and maybe some fresh berries.


It is best served and eaten the first day to fully appreciate the creamy texture. It keeps for 2-3 days in an air tight container but tends to harden.

Recipe Card powered byTasty Recipes

Meyer Lemon Ricotta Soft Cake

Making our recipes? Take a pic and tag us on Instagram: @sugarlovespices/#sugarlovespices. You’re going to be in our gallery!

Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.

You Might Also Like


  • Avatar
    Reply Katherine | Love In My Oven July 30, 2017 at 8:36 pm

    I absolutely love lemon in cake, and I’m with you on ricotta. It’s fantastic! I am new to using Meyer lemons, but I would love to give it a try with this recipe. You had me at “soft” cake 🙂

    • Nicoletta
      Reply Nicoletta August 2, 2017 at 11:01 am

      Thank you so much! We were new to Meyer lemons as well! They are fantastic and we’re going to use them more often. Hope you like the soft texture of this cake!

  • Avatar
    Reply mesondecayAndy August 13, 2017 at 7:44 am

    I made it this afternoon, used regular lemons instead of Meyer lemons as they are nowhere to be found in Korea. Delicious – definitely will make again! Hopefully one day with meyer lemons. 😀

    • Nicoletta
      Reply Nicoletta August 15, 2017 at 11:05 am

      So happy you made this cake and loved it! If you can find the Meyer lemons try to make it again, they are sweeter and definitely different. Thanks for leaving us your feedback, very much appreciated!

  • Avatar
    Reply Carolann August 28, 2017 at 5:02 pm

    do you have the conversion for this recipe please?

    • Nicoletta
      Reply Nicoletta September 12, 2017 at 3:54 pm

      Hi Carolann, I updated the recipe with the conversion.

  • Avatar
    Reply Flavour and Savour December 1, 2017 at 7:53 am

    Meyer lemons, ricotta, and type 00 flour–I can just imagine how deliciously delicate this cake is! Such a beautiful dessert for any time of the year. Pinned!

    • Nicoletta
      Reply Nicoletta December 1, 2017 at 7:57 am

      Thank you so much! It is a very delicate, ethereal cake, with a lovely citrus and coconut flavor.

  • Avatar
    Reply Dana Sandonato December 1, 2017 at 8:31 am

    I’m pretty sure that lemon-y desserts are my favorite desserts. I’m not one for having a sweet tooth, but I can’t — and I mean CAN’T — pass on two things: my friends’ grandmothers’ Almond Raspberry bars, and lemon sweets. I bet the ricotta adds so much softness <3

    • Nicoletta
      Reply Nicoletta December 1, 2017 at 8:43 am

      I don’t know what it is, but yes, lemon sweets are always a hit! I would love those almond raspberry bars!! Thank you Dana!

  • Avatar
    Reply thefoodblognet December 1, 2017 at 8:43 am

    Next to chocolate, lemon desserts are my favourite. The Meyer lemons add a special note and I can imagine how delicious this cake is which the ricotta!

    • Nicoletta
      Reply Nicoletta December 1, 2017 at 8:45 am

      We have the same taste! Also for me, lemon desserts and chocolate desserts are on top of my list! This is so delicious and the texture is amazing!

  • Avatar
    Reply Gabrielle @ eyecandypopper December 1, 2017 at 9:11 am

    wow, this looks incredible! I love this! Using fresh Meyer lemons really elevates any lemon dessert.

    • Nicoletta
      Reply Nicoletta December 1, 2017 at 3:40 pm

      I love desserts where you taste the fresh lemon juice and zest, and here, the Meyer lemons do a really great job partnering with the ricotta. Thank you, Gabby!

  • Avatar
    Reply Nicole December 1, 2017 at 12:40 pm

    Meyer lemons are always so tricky to find, but it’s so exciting when you come across them. This looks like such an irresistible snack! I’d say you honored Gail’s memory well. 🙂

    • Nicoletta
      Reply Nicoletta December 1, 2017 at 3:41 pm

      They are! So, when I see them, I grab a bag 😉 . Thank you so much, Nicole!

  • Avatar
    Reply Alexandra | Occasionally Eggs December 8, 2017 at 1:46 am

    What a beautiful cake! They sell meyer lemons here just mixed in with the normal lemons, and don’t charge extra! Crazy, eh? Lemon cake is a favourite but I’m not sure if I’ve ever made it with meyer lemons, it sounds delicious.

    • Nicoletta
      Reply Nicoletta December 8, 2017 at 8:31 am

      Thanks, Alexandra! It is so soft compared to a regular lemon cake, and with the Meyer Lemons such a great flavor! Good for you that you find them regularly, I’d love that! 🙂

  • Avatar
    Reply Mita March 14, 2019 at 7:18 am

    Can you please suggest a substitute for potato starch?

    • Nicoletta
      Reply Nicoletta March 14, 2019 at 8:24 am

      In Italy we frequently use potato starch in cakes. It lessen the gluten and makes them softer, fluffy and more tender. If you cannot find potato starch, do NOT get potato flour, since it’s an entire different thing. I would probably go for corn starch or maybe tapioca starch.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.