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Italian Lemon Ricotta Cake
5 from 6 votes

Italian Lemon Ricotta Cake

This is an elevated lemon ricotta cake recipe which you'll simply love. Easy to make and super flavorful.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 servings
Course: Dessert
Cuisine: Italian

Ingredients

Dry ingredients:
  • 1½ cups all-purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
Wet ingredients:
  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 2 egg
  • ½ cup olive oil
  • ¼ cup lemon juice fresh
  • ¼ cup milk
  • lemon zest of 1
  • 2-3 trains of saffron placed in 1 teaspoon orange blossom water for about 10-15 mins.
  • 1 tsp orange blossom water

Instructions

    Cup of Yum
  1. Preheat the oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.
  2. Place the saffron in the orange blossom water and leave for 10-15 mins.
  3. In a bowl, whisk together the dry ingredients. In another bowl whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry and mix until smooth. Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.
  5. You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.

Notes