Lemon Ricotta Cake

Lemon Ricotta Cake

Bright, fragrant, soft lemon ricotta cake

Prep Time

10 minutes

Cook Time

40 minutes

Serves

8

Ingredients

• Two thirds cup olive oil (best quality you can afford!)
• 2 teaspoons baking powder
• One and one quarter cups all purpose flour (175 g)
• 1 cup granulated sugar
• 3 eggs
• 2 to 3 small lemons juiced (one quarter cup)
• Zest of 2 lemons
• 1 cup whole milk ricotta
• 2 teaspoons vanilla extract
• One quarter teaspoon salt

Method

1. Prep the lemon sugar: Combine the granulated sugar and lemon zest in a bowl. Rub together with your fingers until fragrant, pale yellow, and slightly moist.
2. Make the wet mixture: Add olive oil, ricotta, eggs, vanilla extract, lemon juice, and salt. If using an electric mixer: beat on high for at least 1 minute. If using a whisk: whisk constantly for at least 2 minutes.
3. Add dry ingredients: Add the flour and baking powder. Mix just until the flour disappears — do not overmix.
4. Bake: Pour into a lined baking tin. Bake at 175°C (350°F) for about 40 minutes. Check at 30 minutes; if browning, cover loosely with foil.
5. Serve: Let the cake cool slightly. Dust with icing sugar and add berries if desired.

Watch it being made

Instagram Reel YouTube Short

Tips

For extra lemon flavour, add an additional teaspoon of zest. Do not overmix the batter — it keeps the cake soft and tender.

Storage

Store in an airtight container for 3 days or refrigerate for up to 5 days.