Lemon ricotta cake

4.67 from 3 votes

Easy lemon ricotta cake that is full of citrus flavour and with a great texture.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 356kcal

Author: Mia Kouppa

Preheat oven to 350 degrees Fahrenheit.
Prepare your baking pan by lining the bottom with parchment paper and greasing the sides with cooking spray or vegetable oil. Set aside.
In a medium size bowl whisk together the flour, baking soda and salt until well combined. Set aside.
1½ cups (225 grams) all purpose flour, ½ tsp baking soda, ½ tsp salt
In the bowl of your stand mixer fitted with the paddle attachment beat together the eggs and sugar for 5 minutes at medium speed.
3 large eggs, 1½ cup (300 grams) sugar
Add in the olive oil, the ricotta cheese, the vanilla, lemon juice and lemon zest. Beat well for an additional 3 - 4 minutes.
¾ cup (175 mL) olive oil, 454 grams ricotta cheese, 1 tsp vanilla, 1 tbsp grated lemon zest, ½ cup (125 mL) lemon juice, freshly squeezed
With the mixer speed on low, slowly incorporate the flour mixer into the wet ingredients and mix until just well combined. Use a rubber spatula to scrape down the sides of your bowl, and to finish the mixing.
Pour the batter into your prepared cake pan and bake in the middle rack of your oven for 50 - 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for about 5 minutes before turning the cake out onto a wire rack. Remove the parchment paper, and allow the cake to cool completely before dusting it with icing sugar, if desired.
Enjoy.

Lemon ricotta cake will keep well at room temperature for 2 - 3 days; any longer and it should be stored in the refrigerator.