This Lemon Olive Oil Ricotta Cake is a soft, tender cake bursting with fresh citrus flavor. Made with creamy ricotta and extra virgin olive oil, it has a perfectly moist texture—like a mix between cake and cheesecake. Perfect dessert for Easter, brunch, special occasions, or no reason at all.
Try Strawbery Ricotta Cake and Chocolate Ricotta Cake next!
This Lemon Ricotta Cake recipe has our hearts. It's light and airy with a soft, tender crumb and reminds us of a cross between cake and cheesecake -- but without a crust and no water bath to mess around with! The ricotta cheese makes it soft and creamy, the olive oil keeps it moist and adds subtle, rich flavor, and the fresh lemons give it bright, zesty flavor.
Lemon olive oil cake is perfect on its own, dusted with powdered sugar, or topped with whipped cream and blueberry compote. If you're feeling extra zesty, drizzle it with lemon glaze.
❤️You're Going to Love This
- Moist and creamy texture with ricotta and olive oil
- Effortless, simple cake recipe with one bowl, no mixer, and no fuss
- Packed with real lemon juice and zest for bright lemon flavor
- Versatile treat to enjoy for brunch, dessert, or a snack
🍋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. Use an olive oil that tastes good to you.
- Whole Milk Ricotta. For best texture, use high-quality ricotta (BelGioioso works well). Strain it in cheesecloth or paper towels 20-30 minutes before baking.
- Fresh Lemons. Lemon juice and zest add bright, fresh flavor. You'll need at least 2 lemons to get enough juice and zest.
🍊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.
🥣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. Stir in 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. Stir until just combined.
Step 3: Bake. Pour into a 9-inch springform pan or cake pan lined with parchment paper. Bake at 350°F for 60-70 minutes until golden brown and a toothpick inserted in the center 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 out of cake pan onto wire rack. Cool completely, then 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 it, crumple it up, shake out excess water, and press it into the pan. It molds easily and creates a cool crinkly edge!
☑️Tips
- Strain the ricotta in cheesecloth or paper towels at least 20-30 minutes before baking.
- Use a 9-inch cake pan with 2-inch or higher sides or a 9-inch springform pan.
- To get the most juice from the lemons, roll them on the counter or microwave them for 20-30 seconds before juicing.
🎁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.
📅Make Ahead
This easy lemon ricotta cake is a great cake to make ahead, as it tastes even better the next day!
❓FAQs
Olive oil keeps the cake extra moist and adds a light, fruity richness that pairs beautifully with the lemon.
Yes! If you don’t have olive oil, you can use a neutral oil like canola, but the flavor will be slightly different.
Yes. The flavors deepen as it sits, so it tastes even better the next day.
I don't recommend it. Fresh lemon juice is best for a bright, natural flavor. Bottled juice lacks the same freshness and zest.
The top should be golden, and a toothpick inserted in the center should come out with a few moist crumbs. The internal temperature should be around 200°F.
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📖 Recipe
Lemon Ricotta Cake
Equipment
- 9-inch cake pan (at least 2 inches high) or 9-inch springform pan
Ingredients
- 3 large eggs, room temperature
- 1 ½ cups granulated sugar
- 16 oz. whole milk ricotta cheese, strained, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup fresh lemon juice about 2 medium lemons
- 2 tablespoons lemon zest about 2 medium lemons
- ½ cup extra virgin olive oil
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350. Spray a 9-inch cake pan with 2" or higher sides or a 9-inch springform pan with nonstick cooking spray. Line with parchment paper and lightly spray the paper.
- Beat the eggs with a whisk in a large mixing bowl. Add the sugar, ricotta, vanilla, lemon juice, lemon zest, and olive oil. Stir with a wooden spoon to break up the ricotta, then whisk until smooth.
- Sift in the flour, baking powder, baking soda, and salt (or whisk them in a separate bowl). Mix until just combined.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes back with moist crumbs (not wet batter). The internal temperature should be around 200. If needed, lightly cover the cake with foil during the last 10-15 minutes to keep the top from getting too dark. Cool the cake in the pan on a wire rack for 20 minutes. Remove from the pan and cool completely on a wire rack.
- Dust the top with powdered sugar. If desired, serve with fresh whipped cream and sliced strawberries.
Notes
- Strain the liquid from the ricotta in cheesecloth or paper towels for 20-30 minutes before you begin baking.
- Use a baking pan no smaller than 9 inches with 2-inch sides.
- If you don't want to cut a round of parchment paper for the bottom of the pan, wet it, crumple it up, shake out excess water, and press it into the pan. It molds easily and creates a cool crinkly edge!
- The baking time will vary depending on the size and color of the pan. If using a dark pan, start checking on it early.
Lisa Frongillo-Warshauer says
So easy to make, moist and delicious! I can’t believe how fast it was eaten. Family has been asking me to make it again. I added a lemon glaze instead of the powdered sugar and it was fabulous! Thank you for a terrific recipe!
Cara says
Yum, the lemon glaze sounds like a delicious addition! Thank you so much for trying the recipe and this note, I'm so glad you and your family enjoyed it! Cara
Sabena says
Very nice and moist cake. I added a bit more lemon juice. It was delicious!
Cara says
How wonderful, I'm so glad you enjoyed it! Thank you so much for the nice note :). Cara