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A slice of lemon ricotta cake made with olive oil on a white plate, with the whole cake and a glass of olive oil in the background.
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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 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 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoon powdered sugar (for dusting)
Metric - US Customary

Instructions

  • 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 tsp vanilla extract
  • Fold in the flour and baking powder just until combined.
    220 g all-purpose flour, 1 tsp 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 tbsp powdered sugar

Video

Notes

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

Nutrition

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