Introducing a new favorite for simple snacking: lemon olive oil cake. Made with bright fresh lemons, creamy whole-milk ricotta, and lemon-infused olive oil, this cake is light, tender, and impossibly moist—each bite tastes like a soft lemon cloud. Finish with a lemon glaze and a sprinkle of fresh lemon zest. This recipe makes one 9-inch cake.
This lemon olive oil cake is a zesty, citrus-forward treat that’s surprisingly easy to make. The combination of olive oil and ricotta keeps the crumb moist and delicate so each slice practically falls apart. You can whisk the batter by hand in about 10 minutes—no mixer required.
For the brightest lemon flavor, use a lemon-infused olive oil. In testing I used Meyer lemon olive oil and a lemon extra virgin olive oil; if you can’t find a lemon-infused oil, a light, fruity extra virgin olive oil is a good substitute. Avoid grassy or peppery olive oils, which can compete with the lemon.
Love baking with lemons? Check the site’s collection of lemon dessert recipes for more ideas.
How to Make Lemon Olive Oil Cake
Start by combining granulated sugar and fresh lemon zest in a large bowl. Whisk for about 1 minute until fragrant—this releases the lemon’s essential oils and intensifies the aroma.
Add the olive oil, ricotta, eggs, and fresh lemon juice to the lemon-sugar and whisk until smooth, about 1 minute. In a separate bowl, whisk together the dry ingredients—flour, salt, baking powder, and baking soda—then gently fold them into the wet mixture with a spatula just until combined. The batter will be slightly textured and a bit lumpy; that’s normal and helps keep the cake tender.
Transfer the batter to a prepared 9-inch pan and smooth the top with an offset spatula. Tap the pan sharply a few times to release air bubbles.
Bake at 350°F for about 44–45 minutes, or until the cake springs back lightly, the edges pull away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs. If your oven runs hot, check a few minutes earlier to avoid overbaking.
Let the cake cool in the pan for 30 minutes, then remove the sides and cool completely on a wire rack before glazing. A simple lemon glaze brightens the top; you can also dust with powdered sugar or serve slices with vanilla whipped cream and fresh berries.
More delicious lemon cake recipes:
- Lemon Loaf Recipe
- Best Lemon Layer Cake
- Glazed Lemon Pound Cake
- Lemon Poppy Seed Loaf
Moist Lemon Olive Oil Cake with Ricotta
Description
Soft, moist lemon olive oil cake made with fresh lemons, whole-milk ricotta, and lemon olive oil. Whisked by hand—no mixer needed.
Ingredients
Olive Oil Cake
- 2 cups (280 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 1/4 cups (250 g) granulated sugar
- 3 Tbsp (9 g) fresh lemon zest
- 3/4 cup (168 g) lemon olive oil
- 1 cup (240 g) whole-milk ricotta, room temperature
- 2 large eggs (100 g), room temperature
- 1/4 cup (60 g) fresh lemon juice
Topping
- Lemon glaze
- Fresh lemon zest
Instructions
- Preheat the oven to 350°F. Lightly coat a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
- In a medium bowl whisk together the flour, salt, baking powder, and baking soda. In a large bowl, combine the sugar and lemon zest and whisk for 1 minute until fragrant. Add the lemon olive oil, ricotta, eggs, and lemon juice, and whisk until smooth.
- Fold the dry ingredients into the wet just until incorporated and no streaks remain. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and tap the pan to release air bubbles.
- Bake 44–45 minutes, or until the cake springs back lightly and a toothpick comes out with a few moist crumbs.
- Cool on a wire rack for 30 minutes, remove the sides of the pan, and cool completely. Drizzle with lemon glaze and top with fresh lemon zest before serving.
- Store any leftovers tightly wrapped at room temperature for a few days.
Equipment
Mixing bowls
9-inch springform pan
Notes
Olive oil: Choose a lemon-infused or a light, fruity extra-virgin olive oil. Avoid grassy or peppery oils that will overpower the lemon.
Freezing: Cool the cake completely, wrap well in plastic, and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator while still wrapped, then bring to room temperature before serving.
Photography by Saltwater Studio