Lemon Olive Oil Ricotta Cake
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This Lemon Olive Oil Ricotta Cake is a simple, feel-good dessert that looks impressive but couldn’t be easier to make. The ricotta keeps it super soft and tender, the olive oil adds just the right amount of richness, and the fresh lemon gives it a bright, fresh flavor that isn’t too heavy or overly sweet.
It’s the kind of cake you can throw together for a casual afternoon bake, serve with coffee, or bring out as an easy dessert when you want something a little special without a lot of effort.
Plus, I love this cake because it tastes even better on day 2, making it a great prep-ahead dessert for all your spring and summer get-togethers!
For more delicious cake recipes, be sure to also try my Zucchini Cake with Brown Butter Frosting, Sheet Pan Chocolate Cake, Moist Lemon Pound Cake, Moist Yellow Sheet Cake, Lemon Poppyseed Cake, or Cinnamon Crumb Cake.
Table Talk with Tawnie
With all the olive oil I have stashed from my intensive olive oil taste tests, I figured an olive oil cake would be necessary 😍🫒 it’s the perfect balance of flavors and choosing a quality but mild olive oil is key! See my recommendations below and I can’t wait to hear what you think!
- Lemon zest & juice: Fresh lemon juice and zest give this cake a bright, citrusy flavor that complements the smooth olive oil and creamy ricotta. Use a microplane to zest the lemons, avoiding the bitter white pith.
- Ricotta cheese: This recipe is best with whole milk ricotta cheese. Make sure to beat the ricotta before adding it in. It needs to be smooth and creamy, and at room temperature, to prevent chunks of it in the cake
- Extra virgin olive oil: Use a mild, good quality oil, that’s not too bitter or peppery. For this recipe, I used a local olive oil called Enzo, but some of my other recommendations would be Kirkland, Terra Delyssa, or Delallo. If you don’t want to use olive oil, you can use canola or vegetable oil.
- All-purpose flour: As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in a drier, denser cake.
- Eggs: Be sure to use room-temperature eggs, so they mix evenly and create a fluffier cake.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix dry & wet ingredients separately
Whisk together the dry ingredients. Then, in the bowl of the stand mixer, use your fingers to rub together the sugar and lemon zest. Add the eggs and beat for ~2-3 minutes. Then add the rest of the wet ingredients and mix to combine. Finally, add the beaten ricotta and whisk until smooth.
Combine wet and dry ingredients
Add the dry ingredients to the wet and gently mix to combine.
Pour & bake
Pour batter into the pan and smooth out the top. Sprinkle with 1-2 Tbsps. of sugar, then bake for ~45-50 minutes. Let cool in the pan for ~30 minutes, then remove from the pan.
Make the ricotta topping
Combine all the ingredients for the ricotta toppings and mix until smooth and creamy.
Serve & enjoy!
Slice the cake and serve with a big dollop of the ricotta cream on top with more olive oil and lemon zest, if desired! Enjoy!!
Expert Tips
- Use whole milk ricotta: Whole milk ricotta versus part-skim gives this cake a richer flavor and softer, more tender crumb. If your ricotta seems watery, let it drain in a fine mesh sieve for 30-60 minutes first.
- Choose a good-quality olive oil: Since the flavor shines through, opt for one that’s smooth and slightly fruity, not overly bitter or peppery. I used a local olive oil (Enzo’s) for this cake, but any of these would also work great: Kirkland, Terra Delyssa, or Delallo.
- Don’t skip the zest: Lemon zest adds a more concentrated citrus flavor than juice alone and really makes the cake pop.
- Room temperature ingredients matter: Using room temperature eggs, milk, and ricotta helps everything mix evenly and creates a smoother batter.
- Avoid over-mixing: Stir just until combined to keep the cake light and tender, not dense. The batter might look a little lumpy, but it’s okay. Overall, it’s a smooth-ish batter, with no large clumps of ricotta and no visible flour pockets. You can give it a whisk to incorporate, but once again, just be careful not to over-mix.
- Use a springform pan: You can make this cake with any 9-inch round cake pan, but I highly recommend using a springform pan for easy release. I also like to use parchment paper for easy removal.
- Let it cool completely: The texture sets as it cools, making it easier to slice and enhancing the flavor. Also, it needs to be completely cool before adding the whipped ricotta topping, or it might melt off!😅
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Mix-ins: Add in fresh berries like blueberries or raspberries to pair with the lemon flavor.
- Different toppings: If you don’t want to make the whipped ricotta topping (which I highly suggest you do!) you can also top this cake with powdered sugar, whipped cream, or a simple lemon glaze.
Storage / Freezing
- Room temperature: Store covered for up to 2 days. Keep it in an airtight container to prevent it from drying out.
- Refrigerator: Store for up to 5 days. Because of the ricotta, refrigeration helps keep it fresh longer. Just make sure to let it come to room temp before serving for the best texture.
- Freezer: Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge or at room temperature.
FAQs
Can I use part-skim ricotta instead of whole milk?
Yes, but the cake may be slightly less rich and tender. Whole milk ricotta gives the best texture and flavor.
Why do I need to whip the ricotta before adding to the cake?
The ricotta needs to be smooth and creamy to prevent chunks of it in the cake. Make sure it’s also room temperature so it mixes well with the rest of the ingredients.
What type of olive oil works best?
A mild, fruity extra virgin olive oil is ideal. Strong or peppery oils can overpower the lemon.
Why is my cake dense or gummy?
This usually comes from overmixing the batter or using ricotta with too much moisture. Be sure to mix gently and drain ricotta if needed.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Olive Oil Ricotta Cake
Ingredients
For the Cake
Dry:
- 1¾ cups all-purpose flour (spooned & leveled)
- 1½ tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
Wet:
- 1¼ cups granulated sugar
- Zest from 2 lemons
- 3 large eggs (room temperature)
- 10 oz whole milk ricotta (room temperature, beaten smooth)
- 1 cup extra-virgin olive oil (use a mild, good quality oil, not too bitter or peppery. Use 3/4 cup for less olive oil forward cake)
- 1/4 cup whole milk
- 3 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract (can also add lemon extract for an additional lemony boost)
- 1-2 Tbsp. granulated sugar (for sprinkling on top of the cake batter)
For the Whipped Ricotta Topping
- 16 oz whole milk ricotta
- 1/2 cup powdered sugar
- 1 Tbsp. heavy cream
- 1-2 tsp. vanilla bean paste (or vanilla extract)
- Pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 375°F. Grease and line a 9-inch round cake pan (I like to use a springform pan so it releases easily) with parchment paper and spritz with baking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together: flour, baking powder, baking soda, and salt. Set aside.1¾ cups all-purpose flour, 1½ tsp. baking powder, 1/2 tsp. baking soda, 3/4 tsp. kosher salt
- Infuse the sugar: In a large bowl of a stand mixer, combine the sugar and lemon zest. Rub together with your fingers until fragrant to release the oils.Zest from 2 lemons, 1¼ cups granulated sugar
- Mix wet ingredients: Add the paddle attachment to the stand mixer. Add eggs to the lemon sugar. Beat for ~2-3 minutes on high until slightly thickened and pale in color. Start Timer3 large eggs
- Slowly add the olive oil: With the mixer on low, slowly drizzle in the olive oil. Then, still on low, add in the milk, lemon juice, and vanilla extract. Turn off the mixer.
- Add ricotta: Add in the ricotta (make sure to beat the ricotta before adding it in. It needs to be smooth and creamy, and at room temperature to prevent chunks of it in the cake). Whisk in until smooth.10 oz whole milk ricotta
- Fold in dry ingredients: Fold in the dry ingredients, careful not to overmix. The batter might look a little lumpy but it's okay. Overall, its a smooth-ish batter, with no large clumps of ricotta and no visible flour pockets. You can give it a whisk to incorporate but once again just be careful not to overmix.
- Pour into pan: Pour batter into prepared pan, smoothing out the top, and sprinkling the tops with 1-2 Tbsp. of granulated sugar.1-2 Tbsp. granulated sugar
- Bake: Bake for ~45-50 minutes Start Timer, tenting with foil towards the end if the top is browning too much. A toothpick inserted in the center should come out clean (a few moist crumbs are ok, you just don’t want it goopy).
- Cool: Cool in the pan for ~30 minutes and then carefully release from the pan and place on serving plate or a cooling rack. Start Timer
- Ricotta topping: Using the stand mixer or a hand mixer, all the ingredients together until thick, smooth, and creamy, ~3-4 minutes Start Timer. Taste and adjust as desired. Place in the fridge until ready to serve.16 oz whole milk ricotta, 1/2 cup powdered sugar, 1 Tbsp. heavy cream, 1-2 tsp. vanilla bean paste, Pinch of salt
- Serve: Slice cake, serve with a big dollop of the ricotta cream on top with more olive oil and lemon zest. This cake gets even better on day 2!!
Notes
- Use whole milk ricotta: Whole milk ricotta versus part-skim gives this cake a richer flavor and softer, more tender crumb. If your ricotta seems watery, let it drain in a fine mesh sieve for 30–60 minutes first.
- Choose a good-quality olive oil: Since the flavor shines through, opt for one that’s smooth and slightly fruity, not overly bitter or peppery. I used a local olive oil (Enzo’s) for this cake, but any of these would also work great: Kirkland, Terra Delyssa, or Delallo.
- Use a springform pan: You can make this cake with any 9-inch round cake pan, but I highly recommend using a springform pan for easy release. I also like to use parchment paper for easy removal.
- Store: Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Because of the ricotta, refrigeration helps keep it fresh longer. Just make sure to let it come to room temp before serving for the best texture.
- Freezer: Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge or at room temperature.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
