Name: Olive Oil Lemon Ricotta Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup whole milk ricotta; 0.75 cup granulated or cane sugar; 0.5 cup olive oil; 2 whole eggs; 1 tbsp lemon zest; 2 tablespoons lemon juice; 2 teaspoons vanilla extract; 1.25 cups all purpose flour; 2 teaspoons baking powder; 0.25 tsp salt; 0.25 cup powdered sugar

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Olive Oil Lemon Ricotta Cake

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or line the bottom with parchment paper for easy release. I used a spring form pan, to easily remove the cake.

In a large mixing bowl, whisk together the ricotta, sugar, and olive oil until smooth and creamy.

Add in the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extrac

Add the flour, baking powder, and salt to the wet mixture. Gently fold with a spatula until just combined—be careful not to overmix. It should start to look like pancake batter.

Pour the batter into your prepared pan and smooth the top.

Bake for 25-30 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean.

Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar before serving.

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Tips & Tricks (5)

Strain Your Ricotta 🧅
Place ricotta in a fine-mesh strainer lined with cheesecloth for 15-30 minutes before mixing to remove excess moisture, resulting in a denser, more flavorful cake with better texture.
Zest Before Juicing 🍋
Always zest your lemon before cutting and juicing it—once halved, the fruit becomes difficult to zest properly, and you'll capture more aromatic oils this way.
Room Temperature Ingredients 🌡️
Let eggs, ricotta, and milk sit at room temperature for 30 minutes before baking; this ensures even mixing and a more tender, cohesive crumb structure.
Use Extra Virgin Olive Oil Wisely 🫒
Reserve a premium extra virgin olive oil for drizzling over the finished cake rather than mixing it into the batter—this preserves its delicate flavor and adds an elegant finishing touch.
Tent with Foil Mid-Bake 🛡️
If the cake's top begins browning too quickly after 25 minutes, loosely tent it with aluminum foil to prevent over-browning while the interior continues cooking through.