Description
A light and fragrant Italian lemon cake made with fresh lemons, olive oil, and a touch of ricotta for moistness. Perfect for a refreshing dessert or afternoon treat.
Ingredients
250 grams all-purpose flour
200 grams granulated sugar
3 large eggs
120 milliliters extra virgin olive oil
150 grams ricotta cheese
120 milliliters whole milk
1 tablespoon lemon zest (from about 2 lemons)
60 milliliters fresh lemon juice (from about 2 lemons)
10 grams baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
100 grams powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F). Grease and flour a 22 cm (9-inch) round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-4 minutes.
Add the ricotta cheese, olive oil, milk, lemon zest, lemon juice, and vanilla extract to the egg mixture. Mix until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Once cooled, dust the top of the cake evenly with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes