Lemon Olive Oil Ricotta Cake
An easy recipe for moist and flavorful lemon olive oil ricotta cake.
Ingredients
- 1 1/2 cups all purpose flour
- 1/3 cup almond flour
- 1 tsp baking powder
- 3/4 cup ricotta cheese
- 1/2 cup extra light tasting olive oil
- 1/4 cup lemon juice approx. 2 large lemons
- 2 tbsp lemon zest approx. 3 large lemons
- 1 cup sugar
- 3 large eggs
- powdered sugar & lemon slice optional
Instructions
- Preheat the oven to 350 degrees.
- Cut out a circle of parchment paper to fit the bottom of a 9-inch springform pan. (SEE NOTE)
- Grease the springform pan or spray it with nonstick cooking spray.
- Add the parchment paper to the bottom of the pan and grease/spray it as well. Set aside.
- Remember that it is always a good idea to get all of your ingredients ready before you begin.
- Sift the flour. I do this by placing a strainer over a large bowl. I add the flour and tap the strainer or shift it back and forth.
- Sift the almond flour over the bowl with the all purpose flour. You may need to push some of the bigger pieces through with your fingers or a spatula.
- Add the baking powder to the flour mixture and whisk together. Set the dry ingredients aside.
- Zest lemons to obtain about 2 tbsp. For me, this was three lemons.
- Juice the lemons so you have 1/4 cup of liquid. This was three lemons in my case.
- Measure out the ricotta into a small bowl. If there is liquid on top of the ricotta, pour it off before measuring it out.
- Add the ricotta, olive oil, lemon juice, lemon zest, eggs, and sugar to the bowl of a mixer fitted with the paddle attachment.
- Mix until all of the ingredients are thoroughly blended. Use a spatula to stir up ingredients left on the sides and the bottom of the bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined. Again, make sure you are stirring up from the bottom and incorporating anything on the sides.
- Pour the batter into the prepared springform pan. Spread the batter out evenly with a spatula.
- Bake in the center of the oven for about 50 minutes. When the cake is done, a skewer inserted into the center will come out clean.
- Let cool for five minutes, then open the pan.
- Carefully move the cake to a wire rack to finish cooling.
- Once completely cool, sprinkle with powdered sugar and garnish with a fresh lemon wedge if desired.
Notes
If you don't have a springform pan, you can try a 9-inch cake pan. Make sure it is very carefully prepared and lined with parchment paper. The advantage of a springform pan is that things generally won't stick, so you want to make sure a different type of pan will do the same. Your baking time may need a bit of adjusting, so make sure to check early and continue until the cake is golden and a skewer inserted into the cake comes out clean.