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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 361 kcal per serving

Ingredients

1 cup - whole milk ricotta
¾ cup - granulated or cane sugar
½ cup - olive oil
2 - whole eggs
1 tbsp - lemon zest
2 tablespoons - lemon juice
2 teaspoons - vanilla extract
1 ¼ cups - all purpose flour
2 teaspoons - baking powder
¼ tsp - salt
¼ cup - powdered sugar

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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