Lemon ricotta olive oil cake


Get ready for a delightful Lemon Ricotta Olive Oil Cake that's unbelievably moist thanks to the olive oil and ricotta, bursting with lemony goodness, and absolutely perfect for Easter celebrations!


Zest of 3 lemons
1 cup granulated sugar
1/3 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
1 cup whole milk ricotta (drained if very wet)
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
Big pinch of salt


Preheat your oven to 350°F.
Grease an 8-inch cake pan and line it with parchment paper.
In a medium bowl, combine sugar and lemon zest, rubbing together until fragrant and moist.
Add lemon juice, eggs, ricotta, oils, and vanilla. Beat until combined, about one minute.
Add flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean

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