Lemon Ricotta Cake

This delicious Lemon Ricotta Cake is a moist, tender single-layer cake bursting with fresh citrus flavor. Made in one bowl with creamy ricotta cheese and extra virgin olive oil, it has a velvety, slightly dense texture - like a cross between cake and cheesecake. Top it with fresh berries and whipped cream for the perfect Easter, brunch, or quick dessert anytime. 

For more easy cake recipes, try my Easy Hummingbird Cake, Peach Angel Food Cake, and Strawberry & Whipped Cream Cake.  

I made this moist Lemon Ricotta Cake recipe last Easter, and it completely stole the show. Even my 10-year-old nephew went back for thirds. It's soft and fluffy, with a slightly dense, pound-cake-like texture. The ricotta cheese makes it rich and creamy, olive oil keeps it ultra-moist, and fresh lemon gives it that bright, tangy zing.

Lemon ricotta cake is delicious on its own with a simple dusting of powdered sugar, lemon whipped cream and blueberry compote, or a drizzle of lemon glaze. 

If you love all things lemony, try my Lemon Cake Mix Bars with Cream Cheese Frosting, Glazed Lemon Bundt Cake, and my friend's Meyer lemon loaf next! 

🍋Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts.

• Eggs. Use room-temperature eggs, so they blend smoothly into the batter.
• Extra Virgin Olive Oil. Olive oil keeps the cake moist and adds a subtle, fruity flavor. For the best flavor, use an olive oil that you like the taste of. 
• Whole Milk Ricotta. For best texture, use high-quality full fat ricotta cheese (BelGioioso works well). Strain it in cheesecloth or paper towels 20-30 minutes before baking. 
• Fresh Lemons.  You'll need at least 2 large lemons to get enough juice and zest. Avoid bottled lemon juice, which lacks the bright, zesty flavor and aroma of fresh lemons.  

🍊Variations

• Citrus. For a fresh twist, try orange juice and orange zest. 
• Lemon extract. Add even more lemon flavor with a teaspoon or two of lemon extract. 
• Oil or butter. Swap the olive oil for a neutral-flavored oil like canola oil or melted (and cooled) butter.  
• Try different flavors. I loved this lemon ricotta cake recipe so much that I made it in three more flavors: Chocolate Ricotta Cake, Strawberry Ricotta Cake, and Pistachio Ricotta Cake. 

🥣How to Make Lemon Ricotta Olive Oil Cake

See the recipe card for more detailed instructions. 

Step 1: Mix wet ingredients. Whisk eggs in a large bowl. Add sugar, ricotta, vanilla, lemon juice, zest, and olive oil and whisk until smooth.

Step 2: Add dry ingredients. Sift in flour, baking powder, baking soda, and salt. Use a wooden spoon to stir until just combined.

Step 3: Bake. Pour the cake batter into a 9-inch springform pan or cake pan lined with parchment paper. Bake in a preheated oven at 350°F for 60-70 minutes until golden brown and a toothpick inserted into the center of the cake comes back with moist crumbs. Loosely cover with foil if the top browns too quickly. 

Step 4: Cool & Serve. Cool in pan 20 minutes, then remove the springform pan sides or turn the cake out of the cake pan and onto a wire rack. Cool completely. Dust the top of the cake with powdered sugar. Serve with whipped cream and fresh fruit. 

👉Top Tip: If you don't want to cut a round of parchment paper for the bottom of the pan, wet a full sheet of parchment, crumple it up, shake out excess water, and press it into the pan. It molds easily and creates a cool crinkly edge!

🎁Storage

• Refrigerate. Store in plastic wrap or in an airtight container in the fridge for up to one week. 
• Freeze. Wrap in plastic wrap and a freezer bag and freeze for up to 3 months. Thaw in the refrigerator. 

💌Let's Stay in Touch

Follow Midwestern Holidays on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!