Olive Oil & Lemon Ricotta Cake

A soft, fragrant spring cake from a Tuscan kitchen — olive oil for depth, ricotta for tenderness, lemon for a spark.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup whole-milk ricotta
• ¾ cup granulated sugar
• ½ cup extra-virgin olive oil
• 2 large eggs
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• Pinch of sea salt
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F. Grease a loaf pan or small round cake tin.
2. Whisk the olive oil, sugar, eggs, ricotta, lemon zest, lemon juice, and vanilla until creamy.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Fold the dry ingredients into the wet until just combined — keep it tender, not overmixed.
5. Pour into the pan and bake 35–45 minutes, until golden and fragrant.
6. Cool slightly, dust with powdered sugar, and serve warm with berries or a drizzle of honey.