Description
A light and airy lemon ricotta cake, perfect for any occasion.
Ingredients
Scale
- 2 cups (240g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, at room temperature, plus more for greasing the pan
- 1/4 cup (55g) extra virgin olive oil
- 1 1/2 cups (300g) granulated sugar
- 2 lemons, zested and juiced to make 1/4 cup lemon juice
- 3 large eggs, at room temperature
- 1 1/2 cups (340g) ricotta cheese, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F. Liberally grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with a round of parchment paper and grease the parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter, olive oil, sugar, and lemon zest on medium speed until light and creamy, about 3 minutes.
- Add the eggs to the creamed butter, one at a time, beating well and scraping the bowl with a silicone spatula between each addition.
- Add the ricotta cheese and mix on low speed until fully combined.
- Use a silicone spatula to fold in half of the dry ingredients to the ricotta mixture. Pour in the lemon juice and vanilla extract and gently stir to incorporate, making sure to scrape the bottom and sides of the bowl. Add in the remaining dry ingredients, mixing with the spatula just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges of the cake. Release the spring and remove the outer ring, then transfer the cake onto a wire rack, peel off the parchment paper, and allow it to cool completely, about 1 hour.
- Dust the top of the cake with powdered sugar. Slice and serve.
Notes
- Make sure all ingredients are at room temperature for the best results.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg