When a Slice of Italian Lemon Cake Hits Just Right on a Slow Afternoon

Sometimes, the best desserts aren’t the ones that shout the loudest but the ones that quietly steal your attention and make you pause. This Italian lemon cake does exactly that. It’s light, fragrant, and just the right kind of tender to feel like a little moment of calm in a busy day.

I remember the first time I baked this cake—there was some distraction, probably my phone buzzing somewhere nearby, and I might have forgotten to zest the lemon fully. But even with that little hiccup, the cake came out with this amazing subtle lemon aroma and a texture so soft it almost melted in my mouth. The ricotta adds a gentle creaminess that’s surprising but somehow perfect, and the olive oil keeps it moist without feeling heavy. It’s the kind of cake you don’t rush through; you linger over each bite, noticing how the lemon juice brightens the flavor just enough.

• It’s an elegant dessert that feels homemade, not fussy.
• The lemon flavor is fresh but not overpowering, making it a nice option even if you’re not usually a citrus fan.
• Moistness thanks to olive oil and ricotta means it stays tender for a couple of days, though I usually eat mine faster than that.
• It’s simple—and that’s kind of the point. No complicated steps, just good ingredients and time.

Even if you’re hesitant about baking with ricotta or olive oil in a cake, this recipe gently proves it can work wonders. Just don’t expect it to be a dense lemon bomb; it’s more of a soft, delicate treat you’ll want to revisit.

Italian Lemon Cake

Print Recipe

A moist and fragrant Italian lemon cake made with fresh lemons, olive oil, and a touch of ricotta cheese for a tender crumb. Perfect for a light dessert or afternoon treat.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8

Ingredients

Scale 1x2x3x

200 grams all-purpose flour (farina 00)
200 grams granulated sugar
3 large eggs
120 milliliters extra virgin olive oil
150 grams ricotta cheese
1 lemon, zested
60 milliliters fresh lemon juice
1 teaspoon baking powder
1/4 teaspoon salt
100 milliliters whole milk
powdered sugar for dusting

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Instructions

Preheat the oven to 180°C (350°F). Grease and flour a 22 cm (9 inch) round cake pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-4 minutes.
Add the olive oil to the egg mixture in a slow stream while continuing to whisk.
Mix in the ricotta cheese, lemon zest, and lemon juice until well combined.
Gradually fold the dry ingredients into the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Mix gently until just combined.
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 with powdered sugar before serving.

For this cake, you really don’t need anything fancy—just a reliable round pan and maybe a cooling rack if you have one. I like serving it with a simple cup of herbal tea or a tall glass of milk, nothing to overpower those lemon notes. Sometimes I add a handful of fresh berries on the side, but honestly, it’s perfect on its own.

If you want to play around, swapping ricotta for mascarpone might make it a touch richer, though I haven’t tested that fully. A little extra lemon zest doesn’t hurt if you want to push the citrus angle, but too much can get sharp. And while the olive oil is key for the moist texture, you could try a mild vegetable oil if that’s what’s on hand—just expect a slightly different crumb.

FAQ

Can I make this cake dairy-free? I haven’t tried it without ricotta, but it might change the texture quite a bit.

How should I store leftovers? Keep it airtight at room temperature if you’ll eat it within a day or two, or pop it in the fridge for a few more days—just bring it back to room temp before serving.

Is olive oil flavor noticeable? It’s subtle and blends with the lemon; don’t worry, it won’t taste like a salad dressing.

This Italian lemon cake isn’t just a dessert—it’s a quiet moment, a slice of something simple yet memorable. If you try it, save it, maybe even print it out, and enjoy the little pause it brings to your day.