Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 slices
Ingredients: 3 eggs; 200 grams granulated sugar; 220 grams ricotta cheese; 120 ml olive oil; 1 lemon; 2 lemons; 220 g all-purpose flour; 1 tablespoon vanilla extract; 1 teaspoon baking powder; 2 tablespoon powdered sugar

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10 slices
Calories
331 kcal
Course
Dessert
Cuisine
Greek

Lemon Ricotta Cake

Elizabeth Reed

Report

Lemon Ricotta Cake is a delightful Italian dessert that combines the tangy freshness of lemons with the creamy richness of ricotta cheese. It’s light, moist and a real winner in my book!

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Ingredients

Servings

3 eggs room temperature
200 grams granulated sugar
220 grams ricotta cheese whole-milk
120 ml olive oil extra virgin
1 lemon juiced
2 lemons zest
220 g all-purpose flour (plain flour)
1 tablespoon vanilla extract
1 teaspoon baking powder
2 tablespoon powdered sugar (for dusting)

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Instructions

Line and grease a 20cm baking cake tin and pre heat your oven to 180 deg C.
In a large bowl with a stand mixer (or hand-held electric mixer) combine the eggs and sugar and beat until pale and smooth ( approx. 2 mins.).
Add the fresh ricotta cheese and beat again until the mixture is creamy and well incorporated.
Add the olive oil, lemon juice, zest and vanilla and mix again.
Fold through the all-purpose flour and baking powder (make sure not to overmix!)
Pour the cake batter into the cake tin and bake in a 350F or 180C oven for 45 mins. (check with a skewer or toothpick to check if the cake is done)
Cool in the cake pan for 10 minutes before removing and dusting it with powdered sugar.

Notes

Wash and dry the lemons before using them in
the recipe.
Ensure your eggs, ricotta, and butter (if using) are at room temperature for better incorporation and a smoother batter. Drain the ricotta to remove any excess liquid.
Beat the ricotta, butter (or olive oil), and sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, resulting in a
lighter cake.
Fold the dry ingredients in gently when adding them.
Over-mixing can lead to a tough, dense cake.
Ensure your oven is fully preheated before baking. An oven thermometer can help verify the correct temperature.
Wash and dry the lemons before using them in the recipe.
Ensure your eggs, ricotta, and butter (if using) are at room temperature for better incorporation and a smoother batter. Drain the ricotta to remove any excess liquid.
Beat the ricotta, butter (or olive oil), and sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, resulting in a lighter cake.
Fold the dry ingredients in gently when adding them. Over-mixing can lead to a tough, dense cake.
Ensure your oven is fully preheated before baking. An oven thermometer can help verify the correct temperature.