- VE
Olive Oil Lemon Ricotta Cake
Whether you’re a seasoned baker or just getting started, this foolproof Lemon Ricotta Cake delivers big flavor with minimal fuss—and no butter required. With just one bowl and under an hour, you’ll have a beautiful cake that’s sure to impress.
Ingredients
Instructions
- Step 1
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.
- Step 2
In a large mixing bowl, whisk together the ricotta, sugar, and olive oil until smooth and creamy.
- Step 3
Add in the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extrac
- Step 4
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.
- Step 5
Pour the batter into your prepared pan and smooth the top.
- Step 6
Bake for 25-30 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean.
- Step 7
Cool & Serve
- Step 8
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.
Tips & Tricks
@browndis
Hey, I’m Adis! Georgia-based nurse, mom, and food photographer with an endless love for good flavor. My recipes are rooted in culture, travel, and the comforting flavors of home. I was raised in an Ethiopian household in Minneapolis, where the air was always filled with the aroma of warm spices and herbs. Those early meals taught me that food is a form of love—a language that connects people across tables and traditions
Per serving
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