Lemon Ricotta Cake with Olive Oil

A light, moist lemon ricotta cake made with olive oil instead of butter. One bowl, simple ingredients, and better the next day.

Course Dessert

Cuisine Greek

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 331kcal

Line and grease a 20cm cake tin (or springform pan) and preheat the oven to 180°C.
Whisk the eggs and sugar until pale and slightly thickened.
3 eggs, 200 grams granulated sugar
Add the ricotta and mix until smooth, then stir in the olive oil, lemon juice, zest and vanilla.
220 grams ricotta cheese, 120 ml olive oil, 1 lemon, 2 lemons, 1 teaspoon vanilla extract
Fold in the flour and baking powder just until combined.
220 g all-purpose flour, 1 teaspoon baking powder
Pour into the tin and bake for 40–45 minutes, or until set in the centre.
Cool in the tin for 10 minutes, then transfer to a rack. Dust with powdered sugar once fully cooled.
2 tablespoon powdered sugar

Use room temperature ingredients for a smoother batter and better texture.
If your ricotta is very wet, drain it slightly to avoid a dense cake.
Don’t overmix once the flour is added - this keeps the crumb soft and tender.
Let the cake cool completely before slicing - the texture improves as it settles.