Lemon Ricotta Cake Recipe

4.97 from 183 votes

This Lemon Ricotta Cake uses ricotta, olive oil, fresh lemon zest, and simple pantry ingredients to make a soft, tender cake finished with powdered sugar.

Prep Time15

Cook Time45

Cooling Time20

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

Cooking spray as needed
3 small lemons zest and juice, divided
1 cup granulated sugar
⅔ cup olive oil
1 cup whole milk ricotta
3 eggs room temperature
2 teaspoons vanilla extract
1 ¼ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Powdered sugar for serving.

US Customary - Metric

Instructions

Preheat the oven to 350˚F. Line an 8-inch round baking pan with parchment paper, then spray with nonstick cooking spray.
Add the lemon zest and sugar to a large bowl. Use your fingers to massage the zest into the sugar until it's fragrant and moist. Whisk in the lemon juice, olive oil, ricotta, eggs, and vanilla until smooth.
To the same bowl, add the flour, baking powder, and salt. Whisk until combined. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a cake tester inserted in the center comes out clean.
Let cool for about 20 minutes, then invert to remove from the pan and cool completely. Serve dusted with powdered sugar.

Video

Notes

My Top Tip: Zest the lemon before you juice it. You'll get the most fragrant oils from the zest if you do it before cutting the lemon.

Storage: Wrap the lemon ricotta cake tightly in plastic wrap. It'll keep fresh at room temperature for 2–3 days. To extend its shelf life, wrap the cake in plastic wrap or aluminum foil, place it in an airtight container, and store it in the fridge for up to 5 days.

Freezing: Store the lemon ricotta cake in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

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