Italian Lemon Cake
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
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
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.