Zesty Lemon Ricotta Olive Oil Cake
Experience the delightful simplicity of this Italian-inspired cake, where the creamy richness of whole milk ricotta meets the bright, fruity essence of extra virgin olive oil. Its tender crumb and vibrant lemon notes make it an ideal, fuss-free dessert, wonderful on its own or served with a scattering of fresh berries or a dollop of whipped cream.
Let's cook.
Preheat your oven to 175 degrees Celsius and grease a 20-centimeter round cake pan.
In a large bowl, whisk together the ricotta, sugar, and olive oil until smooth and well-combined.
Add the eggs one at a time, followed by the lemon zest and 30 milliliters of fresh lemon juice.
Fold in the flour and baking powder gently until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
About This Recipe
Big flavor.✦
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