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–+ servings
a sliced lemon ricotta cake on a white plate dusted with powdered sugar.
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Lemon Ricotta Cake

Light, moist, and bursting with fragrant lemon flavour, this lemon ricotta cake is a winner! Enjoy this delightful and indulgent dessert that perfectly balances the tangy zestiness of fresh lemons with the creamy richness of ricotta cheese.
Course Dessert
Cuisine Greek
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 slices
Calories 331kcal
Author Peter G

Ingredients

  • 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)
Metric - US Customary

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.).
    3 eggs, 200 grams granulated sugar
  • Add the fresh ricotta cheese and beat again until the mixture is creamy and well incorporated.
    220 grams ricotta cheese
  • Add the olive oil, lemon juice, zest and vanilla and mix again.
    120 ml olive oil, 1 lemon, 2 lemons, 1 tablespoon vanilla extract
  • Fold through the all-purpose flour and baking powder (make sure not to overmix!)
    220 g all-purpose flour, 1 teaspoon baking powder
  • 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.
    2 tablespoon powdered sugar

Notes

  1. Wash and dry the lemons before using them in the recipe.
  2. Drain the ricotta to remove any excess liquid.
  3. Use room-temperature eggs for best results.
  4. Don't over mix the dry ingredients into the lemon ricotta cake batter, as it will result in a tough, dense cake.
  5. Line your pan with parchment paper.
  6. Adjust the baking time if needed, depending on your oven.
  7. Use a skewer or toothpick to test if the cake is cooked through.
  8. Allow the cake to rest in the tin for at least 15 minutes before removing.
  9. Make sure the cake has cooled before dusting it with powdered sugar.

Nutrition

Serving: 1slice | Calories: 331kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 4g