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Single layer cake topped with yellow peaches and basil on a wood board.

Basil Peach Ricotta Cake

A moist Italian Ricotta Cake Recipe made with fresh basil, lemon, and yellow peaches.
Course Dessert
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Jenn


  • 1 ¾ cups (219 grams) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 tablespoons fresh basil leaves finely chopped
  • 1 cup (200 grams( granulated sugar
  • ½ cup (113 grams) unsalted butter softened
  • 3 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon fresh lemon zest packed
  • 1 ⅓ cups (300 grams) ricotta cheese room temperature
  • 1 cup yellow peaches cut into small chunks, pit and skin removed
  • ¼ cup confectioner's sugar for dusting


  • Preheat oven to 350 F (180 C) then prepare a 9 inch springform pan with non-stick baking spray and line the bottom with parchment paper.
  • Using a medium mixing bowl, whisk together the flour, baking powder, salt and fresh basil. Set aside.
  • Using the bowl of a stand mixer fitted with the paddle attachment on medium high speed, beat together the sugar and butter until fluffy and pale. About 1-2 minutes.
  • Add the lemon zest and vanilla bean paste and mix just to incorporate.
  • Scrape down the sides and bottom of the bowl with a rubber spatula. Do this as needed throughout mixing to ensure nothing gets stuck to the bottom of the bowl.
  • Add in each egg one at a time while continuing to mix on medium speed.
  • Then, spoon in half of the flour mixture, allowing it to be completely incorporated into the batter.
  • Next, mix in all of the ricotta cheese.
  • Finally, add the remaining half of the flour mixture, and be sure to scrape the sides and bottom of the bowl one last time before a final mix.
  • Add the chopped peaches and fold them into the batter gently with a rubber spatula.
  • Transfer the batter to the prepare pan and level with an offset spatula.
  • Bake the cake on the middle rack of the oven for 40-45 minutes until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs.
  • Place springform pan on a wire rack to cool completely.
  • Remove collar and carefully transfer cake to serving dish.
  • Sift confectioner's sugar onto cooled cake, slice and serve.