Air Fryer Italian Lemon Ricotta Cake (Light & Fluffy)

Air Fryer Italian Lemon Ricotta Cake is a light, fluffy, cheesecake-like Italian dessert that bakes right in your air fryer basket — 320 degrees F, about 25 minutes, no oven required. Whipped egg whites keep the crumb airy, creamy ricotta keeps it moist, and fresh lemon zest gives every slice a bright citrus finish. Start to finish, you’ll have cake on the table in about 45 minutes.

If you’ve never baked a cake in the air fryer before, this is the one to start with. There’s no water bath, no springform drama, and no heating up the whole kitchen — the same reason my Air Fryer Cheesecake has become one of the most-made desserts on this site.

Why You’ll Love This Recipe

• It’s naturally not-too-sweet. With only 3/4 cup of sugar, the lemon and ricotta do the talking. Perfect with morning coffee or after a big Sunday dinner.
• It tastes like the love child of pound cake and cheesecake. Dense enough to feel rich, light enough to have a second slice. One reader said it reminded her of her mother-in-law’s hot milk cake — not too sweet, which is exactly the point of a true Italian ricotta cake.
• One bowl (okay, two), pantry staples, 45 minutes total. Eggs, ricotta, flour, sugar, butter, and two lemons. That’s it.
• No oven needed. The air fryer’s compact heat bakes the center through at a gentle 320°F without over-browning the top — the same low-and-slow trick I use for my Air Fryer Lemon Bundt Cake.

What Is Italian Ricotta Cake?

Italian ricotta cake (torta di ricotta) is a rustic, home-style cake found all over Italy, where bakers have long folded fresh ricotta into simple batters to add moisture and a subtle, milky tang. Unlike American cheesecake, it isn’t a custard — it’s a true cake, with flour and leavening — but the ricotta gives it that creamy, melt-in-your-mouth quality that sits somewhere between pound cake and cheesecake. Lemon is the classic pairing because the zest cuts the richness of the cheese.

Ingredients You’ll Need

The full quantities and step-by-step directions are in the printable recipe card at the bottom of this post.

• Eggs (separated): The yolks add richness; the whipped whites are the secret to the fluffy texture. Don’t skip separating them.
• Ricotta cheese: Whole-milk ricotta gives the creamiest result, but part-skim works too (more on that in the FAQ). If your ricotta looks watery, drain it in a fine-mesh sieve for 10 minutes first.
• Granulated sugar: Just enough to sweeten without masking the lemon.
• Melted butter: Adds moisture and that rich, golden flavor.
• All-purpose flour: Spoon it into the measuring cup and level it off — packed flour makes a dense cake.
• Baking powder: Works with the whipped whites for lift.
• Fresh lemon zest: Zest of 2 lemons. Zest only the yellow part — the white pith underneath is bitter. Fresh zest matters here; skip the bottled stuff.
• Salt: Balances the sweetness and wakes up the lemon.

How to Make Italian Lemon Ricotta Cake in the Air Fryer

Step 1: Whip the egg whites. In a clean, dry bowl, whisk the egg whites to soft peaks, then keep going until they’re firm and hold their shape. This is what makes the cake fluffy — an electric hand mixer takes about 3–4 minutes.

Step 2: Make the batter. In a second bowl, mix the egg yolks, salt, and sugar until well blended. Mix in the melted butter, flour, baking powder, ricotta cheese, and lemon zest until smooth.

Step 3: Fold in the whites. Gently fold the whipped egg whites into the batter with a spatula until just combined. Fold, don’t stir — you want to keep all that air you just whipped in.

Step 4: Air fry. Spray an air-fryer-safe cake pan (a 7-inch pan fits most standard baskets) with non-stick cooking spray and pour in the batter. Bake at 320 degrees F, air fryer setting, for 20 minutes, then test with a toothpick. If it doesn’t come out clean, add another 5 minutes.

Step 5: Cool, dust, and serve. Let the cake cool in the pan for 10 minutes before turning it out. A dusting of powdered sugar is all it needs.

Pro Tips for the Best Air Fryer Ricotta Cake

• Beat those whites properly. Under-whipped egg whites = a flat, dense cake. They should hold a firm peak when you lift the whisk.
• Room-temperature eggs whip higher. Set them out 30 minutes ahead, and make sure not a speck of yolk gets into the whites.
• Know your pan. Thicker ceramic or stoneware pans take longer than thin aluminum ones. Whatever you use, it must be labeled oven/air-fryer safe.
• Tent with foil if the top browns too fast. Every air fryer runs a little different. If the top is golden at 15 minutes but the center is still wet, lay a piece of foil loosely over the pan and keep baking.
• The toothpick test is non-negotiable. Air fryer wattages vary widely, so always confirm doneness in the center of the cake, not the edge.

Topping Ideas

A simple powdered sugar dusting is the classic finish, but this cake is a blank canvas: fresh strawberries and whipped cream, a spoonful of macerated berries, chocolate ganache with toasted almonds, or a thin lemon glaze like the one on my Air Fryer Iced Lemon Pound Cake. In summer, a scoop of vanilla ice cream on a warm slice is hard to beat.

Variations

• Berry ricotta cake: Fold 3/4 cup of blueberries or raspberries (tossed in a spoonful of flour) into the finished batter — the same combo that makes my Air Fryer Raspberry Lemon Bundt Cake a reader favorite.
• Almond lemon: Add 1/2 teaspoon almond extract and scatter sliced almonds over the batter before baking.
• Orange ricotta cake: Swap the lemon zest for the zest of one large orange.
• Layered lemon ricotta cake: Bake two cakes (or slice one horizontally) and fill with lemon curd, Italian pastry cream, or vanilla pudding for a special-occasion layer cake.

Storage, Freezing & Make-Ahead

• Room temperature: Because of the ricotta, don’t leave this cake out more than 2 hours.
• Refrigerator: Store tightly covered for up to 4 days. The flavor is actually better on day two, once the lemon has settled in. Let slices sit out 15 minutes before serving so the crumb softens.
• Freezer: Wrap cooled slices individually in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge.
• Reheating: A slice warms beautifully in the air fryer — 300°F for 2–3 minutes.

Troubleshooting

Why did my ricotta cake sink in the middle? Usually one of three things: the egg whites were under-whipped, the batter was over-mixed after folding them in (deflating the air), or the cake came out before the center was set. Trust the toothpick, not the clock.

Why is my cake dense instead of fluffy? Too much flour (measure by spooning and leveling) or whites that never reached firm peaks.

Why is the top dark but the inside gooey? Your air fryer runs hot or your pan is thick. Drop to 310°F, tent with foil, and extend the time in 5-minute increments.

Frequently Asked Questions

Can I use part-skim ricotta? Yes. Whole-milk ricotta gives a slightly richer, creamier crumb, but part-skim works fine in this recipe. Just drain either kind briefly if it looks watery.

What pan should I use in the air fryer? A 7-inch round cake pan or barrel pan fits most 3.2–5.8 quart basket-style air fryers. Anything oven-safe (metal, silicone, oven-safe glass or ceramic) that physically fits your basket will work — the thicker the pan, the longer the bake.

Can I bake this in a regular oven instead? Yes — bake at 350°F for about 30–35 minutes in a greased 8-inch pan, until a toothpick inserted in the center comes out clean.

Does ricotta cake need to be refrigerated? Yes. It’s a cheese-based cake, so refrigerate leftovers within 2 hours and eat within 4 days.

What do I do with leftover ricotta? A cup of ricotta rarely uses the whole container. Spread the rest on toast with honey and berries for my Cheesecake Factory Ricotta Cheese Toast, or stir it into a weeknight Air Fryer Baked Spaghetti.

More Air Fryer Lemon & Cake Recipes

If lemon desserts are your love language, don’t stop here:

• Air Fryer Sour Cream Lemon Cake — tangy, tender, and topped with homemade buttercream
• Air Fryer Copycat Starbucks Iced Lemon Loaf — the coffee-shop classic, made at home
• Air Fryer Lemon Cupcakes — bakery-light and ready in 12 minutes
• Air Fryer Lemon Blueberry Bundt Pound Cake — farmer’s-market berries, simple glaze
• Air Fryer Lemon Mug Cake — a single-serving fix when the craving hits
• Air Fryer Banana Cake — the other most-requested cake on the site

Browse all my air fryer recipes or the full cake collection for more.