Lemon Ricotta Cake

a piece of lemon olive oil ricotta cake on a white plate.

5 from 2 votes

This Lemon Olive Oil Ricotta Cake is a soft, tender cake bursting with fresh citrus flavor. Made with ricotta cheese and extra virgin olive oil, it has a creamy, velvety texture, like a cross between cake and cheesecake. Perfect dessert for Easter, brunch, special occasions, or no reason at all.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American, Italian

Servings:

Calories: 320kcal

Author: Cara Lanz

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). Stir 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. Store leftovers in the fridge.

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.

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