Lemon Ricotta Cake with Olive Oil

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Not every cake needs to be complicated. This lemon ricotta cake has been in my rotation for years because it delivers every single time - moist, bright, and lighter than you'd expect. The secret is olive oil instead of butter. Greeks don't need much to make something good.

a sliced lemon ricotta cake served on a white plate on a marble table.

Table of Contents

Recipe snapshot
Ingredients
Quick Overview: How to Make It
Ricotta Cake Tips
FAQ
Serving Suggestions
Storage and freezing
More cakes with olive oil
📖 Recipe

Recipe snapshot

A man with glasses eating a piece of cake.

💬 What it is: A light, tender lemon ricotta cake made with olive oil instead of butter - the way I make it, and honestly the only way I'd make it.

👨‍🍳 How to make it: One bowl, simple ingredients, no fuss. Mix, pour, bake. Done.

❤️ Why it works: Ricotta keeps it moist and olive oil gives it a lighter crumb than any butter-based version. The lemon does the rest.

✨ My take: This is the kind of cake that looks impressive, tastes like you tried really hard, and takes about 10 minutes to put together.

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⭐ Reader review

"What an absolutely beautiful cake - thank you for sharing this gem!"
- Cynthia

did you know?

Growing up Greek, olive oil in baking was never a question. The Greek Orthodox fasting calendar - which restricts butter and animal fats for significant parts of the year - means Greeks have always turned to olive oil naturally. This cake follows that same instinct.

Ingredients

The usual suspects are all here - eggs, flour, sugar, baking powder and vanilla. Nothing you don't already have in your pantry. But three ingredients deserve a closer look:

Ricotta cheese - full-fat and well-drained only. If your ricotta looks watery, pass it through a fine sieve first. Too much moisture and the cake will be dense rather than light - and that defeats the whole purpose.
Lemons - both zest and juice, always fresh. The zest is where most of the flavour actually lives, so don't skip it. Organic lemons are worth it here if you can find them - you're using the whole fruit.
Olive oil - this is the ingredient that makes this cake different. A good Greek extra virgin olive oil adds a subtle fruitiness that butter can't replicate and keeps the cake moist for days. Don't substitute with a light or flavourless oil.

Quick Overview: How to Make It

mixing eggs and sugar in a glass bowl using a hand mixer.

Mix the batter

Whisk eggs and sugar until pale, then add the ricotta and mix until smooth. Stir in the olive oil, lemon juice, zest and vanilla, then fold in the flour and baking powder until just combined. Don't overmix.

a cake tin with batter ready to be baked.

Pour and bake

Transfer the batter to a lined cake tin and bake at 180C (360F) until golden and set in the centre - a skewer should come out clean.

lemon ricotta cake cooling on a wire rack after baking.

Cool properly

Rest the cake briefly in the tin, then transfer to a wire rack. Don't rush this - cutting into a warm cake is never a good idea.

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dusting powdered sugar over a freshly baked lemon ricotta cake.

Finish and serve

Dust with powdered sugar just before serving. Simple, elegant, done.

a hand reaching for a slice of cake presented on a white plate.

Ricotta Cake Tips

Drain your ricotta properly. I know I mentioned it in the ingredients but it's worth repeating. Watery ricotta is the number one reason this cake doesn't turn out as expected. Five minutes of draining saves a dense, disappointing result.
Don't overmix the batter. Once the flour goes in, fold gently and stop as soon as it's combined. Overmixing develops the gluten and makes the cake tough rather than tender.
Room temperature ingredients matter. Cold eggs straight from the fridge don't incorporate as smoothly. Take them out 30 minutes before you start - it's a small thing that makes a real difference.
Use a good olive oil. This isn't the place for a cheap or flavourless oil. A quality Greek extra virgin olive oil will give you a subtle fruitiness that elevates the whole cake. If you wouldn't drizzle it on a salad, don't put it in your cake.
Test doneness properly. Ovens vary. Start checking at the 35 minute mark - a skewer inserted in the centre should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely cover with foil.
Dust with powdered sugar just before serving - not ahead of time. It absorbs into the cake if you do it too early and you lose that clean, simple finish.

a slice of lemon ricotta cake served on a white plate.

FAQ

Can I use whole milk ricotta?

Yes - whole milk ricotta works perfectly here. Just make sure it's well-drained regardless of which type you use. The fat content actually helps with the texture, so don't be tempted to use a low-fat version.

Can I make this gluten free?

Yes. A good quality 1:1 gluten free flour blend works well in this recipe - the ricotta and olive oil do enough heavy lifting that the swap doesn't significantly affect the texture. Just avoid blends with a strong flavour of their own.t.

Why did my cake sink in the middle?

Almost always one of three things - underbaking, opening the oven too early, or overmixing the batter. Make sure you're testing with a skewer before removing from the oven, and resist the urge to open the door before the 35 minute mark.

How long does it keep?

This is where the olive oil really earns its place - unlike butter-based cakes that dry out quickly, this cake stays moist for 3 to 4 days stored in an airtight container at room temperature. It's honestly better on day two.

Can I make it ahead?

Absolutely - and I'd encourage it. Bake the day before, store covered, and dust with powdered sugar just before serving. One less thing to do on the day.

Serving Suggestions

This cake is simple enough to serve as it is - just a dusting of powdered sugar and a good cup of coffee. But if you want to take it a little further:

Keep it simple - A dollop of thick Greek yoghurt on the side is all it needs. The slight tang of the yoghurt against the lemon is a really good combination - and very Greek.
Add some fruit - Fresh berries work beautifully here - strawberries, raspberries or blueberries in summer when they're at their peak. A small spoonful of Greek spoon sweet (preserved fruit) on the side is another option if you want to lean into the Greek angle entirely.
For something a little more special - A drizzle of good Greek honey over each slice just before serving. Thyme honey if you can find it - the floral notes work really well with lemon. It turns a simple everyday cake into something that feels genuinely considered.
With coffee or tea - This is the kind of cake that belongs on a table with a strong Greek coffee or a pot of mountain tea. Not everything needs to be a dessert.

Storage and freezing

At room temperature Store in an airtight container for up to 3 days. The olive oil keeps it moist far longer than a butter-based cake would - don't be surprised if it tastes better on day two.
In the fridge If your kitchen is warm or you want to keep it longer, refrigerate for up to 5 days. Bring it back to room temperature before serving - cold cake straight from the fridge never does anyone any favours.
Freezing This cake freezes well. Slice first, wrap individual pieces in clingfilm and freeze for up to 2 months. Thaw at room temperature and dust with fresh powdered sugar before serving - the original dusting won't survive the freezer.
One thing worth knowing Don't dust with powdered sugar before storing. It absorbs into the cake and disappears. Always dust just before serving.

More cakes with olive oil

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📖 Recipe

This post was originally published in August 2015, but was republished with new content in May 2026.

Comments

4.75 from 4 votes (4 ratings without comment)

Recipe snapshot

Ingredients