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Light, luscious, and bursting with fresh lemon flavor, this Olive Oil Lemon Ricotta Cake is the kind of dessert that feels effortless but tastes unforgettable. Made in one bowl with simple ingredients like creamy ricotta, fruity olive oil, and bright lemon zest, it’s the perfect cake for spring gatherings, brunches, or a weekday treat.

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Whether you’re a seasoned baker or just getting started, this foolproof Lemon Ricotta Cake delivers big flavor with minimal fuss—and no butter required. With just one bowl and under an hour, you’ll have a beautiful cake that’s sure to impress. I made this for the parents during my six-year-old’s tea party (alongside those Earl Grey Cookies for the kids), and it was a total hit—especially on a sunny summer afternoon. Looking for another great brunch/tea party option are these Blueberry Coffee Cake.

Why You’ll Love This Lemon Ricotta Cake

• Made with Olive Oil: No butter, just heart-healthy olive oil for a rich, moist texture.
• Incredibly Moist: Ricotta cheese adds moisture and a creamy crumb.
• Bright & Citrusy: Fresh lemon juice and zest bring out bold, fresh flavor.
• One-Bowl Recipe: Less cleanup and more baking joy!
• Perfect for Any Occasion: Great for breakfast, dessert, or afternoon tea.

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Ingredients You’ll Need

• 1 cup (250g) whole milk ricotta – full-fat works best for a rich texture
• ¾ cup (150g) granulated or cane sugar – adds gentle sweetness
• ½ cup (120ml) olive oil – use a mild, fruity extra virgin olive oil
• 2 large eggs – at room temperature
• 1 tbsp (6g) lemon zest – from 1 large or 2 small lemons
• 2 tbsp (30g) lemon juice – freshly squeezed
• 2 tsp vanilla extract – enhances the cake’s warmth
• 1¼ cup (150g) all-purpose flour – measured correctly for best results
• 2 tsp baking powder – for a light, fluffy rise
• ¼ tsp salt – to balance the sweetness
• Powdered sugar, for dusting – optional, but beautiful

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the ricotta, sugar, and olive oil until smooth and creamy.
Add in the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 3: Fold in Dry Ingredients

Add the flour, baking powder, and salt to the wet mixture. Gently fold with a spatula until just combined—be careful not to overmix.

Step 4: Bake

Pour the batter into your prepared pan and smooth the top.
Bake for 25-30 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean.

Step 5: Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugarbefore serving.

‍Expert Baking Tips

• Don’t overmix the batter or the cake may become dense.
• Use room temperature eggs for better incorporation.
• Try blood orange in place of lemon for a winter twist.
• Serve with whipped cream or fresh berries for a brunch-worthy finish.

How to Store Lemon Ricotta Cake

• Room Temp: Store covered for up to 2 days.
• Refrigerate: Keeps well for up to 5 days. Let it come to room temp before serving.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

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FAQ

🫒 What Kind of Olive Oil Should I Use in Olive Oil Cake?

Use a light, fruity extra virgin olive oil with a smooth finish. Look for bottles labeled:

• “Delicate” or “Mild”
• Notes of citrus, green apple, or almond
• Cold-pressed and good enough to drizzle on salads or toast

🛑 Avoid:

• Strong, peppery, or bitter olive oils
• “Light” olive oil (it’s actually more processed, not lighter in calories!)
• Flavored or infused oils

The olive oil should complement the lemon—not compete with it.

- Why use ricotta in a cake?

Ricotta makes cakes incredibly moist and tender. It adds richness without heaviness and gives this lemon cake a delicate, almost cheesecake-like texture.

- Can I substitute butter for olive oil in this cake?

You can, but olive oil gives the cake a uniquely light and fruity flavor that pairs beautifully with lemon. If you must swap, use the same amount of melted butter, but note the texture will be slightly denser.

- Does lemon ricotta cake need to be refrigerated?

Yes—while the cake can sit at room temperature for a day, it’s best stored in the fridge after that due to the ricotta. Bring it to room temp before serving for the best flavor and texture.

- Can I freeze lemon ricotta cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and dust with powdered sugar before serving.

- Is this cake supposed to be dense or fluffy?

It’s somewhere in between. This lemon ricotta cake is soft, moist, and tender—denser than a sponge cake but lighter than a pound cake. Think of it as rich but airy.

- Can I make this cake gluten-free?

Yes! Substitute a high-quality 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur). Check that your baking powder is gluten-free too, and don’t overmix the batter.

- What kind of olive oil should I use in baking?

Use a light or mild extra virgin olive oil—something smooth and slightly fruity. Avoid strong or peppery oils, which can overpower the lemon flavor.

- Why should eggs and ricotta be at room temperature?

Room temperature ingredients blend more easily and help the cake bake evenly. Cold ricotta or eggs can cause curdling or a dense, uneven crumb.

- Can I use part-skim ricotta?

Full-fat ricotta gives the best texture, but part-skim can work in a pinch—just know the cake may be slightly less moist.

- Does this cake taste like cheese?

Not at all. The ricotta melts into the batter for a soft, tender crumb without tasting cheesy.

- Can I double the recipe?

Yes, you can double and bake it in a 9x13-inch pan. Add about 5–10 more minutes to the bake time and test for doneness.

Save & Share

Pin this Olive Oil Lemon Ricotta Cake to your favorite dessert board for when you're craving something light, bright, and delightfully Italian.

Tag @browndis on Instagram if you bake it—we’d love to see your cake shine!

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