Lemon Olive Oil Ricotta Cake

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This Lemon Olive Oil Ricotta Cake is made with fresh lemon juice, creamy ricotta, and olive oil. 

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It's light, moist, and an easy, elegant dessert perfect for any occasion.

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To make, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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In a large bowl of a stand mixer, combine the sugar and lemon zest.

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Rub together with your fingers until fragrant to release the oils.

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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.

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With the mixer on low, slowly drizzle in the olive oil.

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Then, still on low, add in the milk, lemon juice, and vanilla extract. Turn off the mixer.

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Add in the ricotta and whisk in until smooth.

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Fold in the dry ingredients, careful not to overmix.

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Pour batter into prepared pan, smoothing out the top, and sprinkling the tops with 1-2 Tbsp. of granulated sugar.

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Bake for ~45-50 minutes. Then let cool completely.

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Using the stand mixer or a hand mixer, all the ingredients together until thick, smooth, and creamy, ~3-4 minutes.

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Slice cake, serve with a big dollop of the ricotta cream on top with more olive oil and lemon zest.

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For full recipe, instructions, helpful tips and more swipe up or visit the blog!

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