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Lemon Olive Oil Cake

Moist Lemon Olive Oil Cake with Ricotta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 9-inch cake
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Soft and moist lemon olive oil cake made with fresh lemons, whole milk ricotta, and lemon olive oil. Whisked together by hand, no mixer required!

Ingredients

Olive Oil Cake

  • 2 cups (280 g) all-purpose flour
  • 1/2 tsp (3 g) salt
  • 1 tsp (5 g) baking powder
  • 1/2 tsp (3 g) baking soda
  • 1 1/4 cups (250 g) granulated sugar
  • 3 Tbsp (9 g) fresh lemon zest
  • 3/4 cup (168 g) lemon olive oil
  • 1 cup (240 g) whole milk ricotta cheese, at room temperature
  • 2 large eggs (100 g), at room temperature
  • 1/4 cup (60 g) fresh lemon juice

Topping

Instructions

  1. Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
  2. Make cake: Whisk together flour, salt, baking powder, and baking soda in a medium bowl. Combine sugar and lemon zest in a large bowl and whisk well for 1 minute until fragrant. Add lemon olive oil, ricotta cheese, eggs, and fresh lemon juice to the bowl with the lemon-sugar. Whisk well for 1 minute until smooth. Fold in flour mixture just until incorporated and no streaks remain.
  3. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
  4. Bake cake for 44 to 45 minutes, until cake springs back to the touch, edges pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few crumbs attached.
  5. Transfer to a wire rack and let cool for 30 minutes before removing sides from pan; let cool completely.
  6. Drizzle cake with lemon glaze and top with fresh lemon zest before serving.
  7. Store leftover cake tightly wrapped at room temperature.

Equipment

Notes

Olive oil: Use a lemon-infused olive oil or light and fruity extra virgin olive oil. I don’t recommend baking with a grassy or peppery olive oil – the robust flavor will overpower the fresh lemon zest and juice.

Freezing instructions: Let cake cool completely and then wrap well in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for up to 2 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature.

Find it online: https://tutti-dolci.com/lemon-olive-oil-cake/