If you’re searching for a dessert that’s soft, tender, and bursting with fresh lemon flavor, Lemon Italian Ricotta Olive Oil Cake is a true masterpiece. This classic Italian-inspired cake is luxuriously moist thanks to rich ricotta cheese and high-quality olive oil, creating a texture that’s incredibly soft without being heavy. With its fragrant citrus aroma, delicate crumb, and simple ingredients, this cake is perfect for brunch, afternoon coffee, holidays, or any time you want something light yet indulgent.

In this article, we’ll dive into everything you need to know: ingredients, step-by-step instructions, baking tips, variations, storage, FAQs, and serving ideas. It’s SEO-optimized to rank for keywords like Italian lemon cake, ricotta olive oil cake, moist lemon ricotta cake, and more.

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What Is Lemon Italian Ricotta Olive Oil Cake?

This cake is inspired by traditional Italian baking, where ingredients like:

● Ricotta cheese
● Extra-virgin olive oil
● Fresh lemon juice and zest

…create incredibly fragrant, moist cakes with a rustic yet elegant feel.

Unlike butter-based cakes, an olive oil cake stays moist for days and has a tender, velvety crumb. Adding ricotta makes it even creamier and ensures the cake stays soft and luscious.

The flavor is bright, zesty, and not overly sweet—making it perfect for everyday baking as well as special occasions.

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Why You’ll Love This Cake

✔ Super moist and fluffy texture
✔ Fresh, vibrant lemon flavor
✔ Easy one-bowl mixing
✔ No frosting required
✔ Tastes even better the next day
✔ Elegant enough for entertaining
✔ Perfect with coffee, tea, or dessert wine

It’s the kind of cake that feels fancy but is secretly easy to make.

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Ingredients for Lemon Italian Ricotta Olive Oil Cake

Most ingredients are pantry staples, but the quality matters—especially the olive oil and lemons.

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt

Wet Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 cup whole-milk ricotta cheese
• ⅓ cup high-quality extra-virgin olive oil
• 1 teaspoon vanilla extract
• Zest of 2 large lemons
• ¼ cup freshly squeezed lemon juice

Optional (for extra lemon flavor)

• ½ teaspoon lemon extract
• 1 tablespoon limoncello

Topping

• Powdered sugar
• Fresh berries or whipped cream (optional)

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How to Make Lemon Italian Ricotta Olive Oil Cake (Step-by-Step)

This recipe uses simple techniques, but following each step ensures the best texture and rise.

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1. Preheat and prepare your pan

• Preheat oven to 350°F (175°C).
• Grease a 9-inch round cake pan or springform pan.
• Line the bottom with parchment for easy removal.

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2. Mix dry ingredients

In a small bowl, whisk together:

• flour
• baking powder
• baking soda
• salt

Set aside.

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3. Beat the eggs and sugar

In a large bowl, beat eggs and sugar for 2–3 minutes, until pale and slightly thickened.

This step helps create a light, airy crumb.

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4. Add ricotta, olive oil, and flavorings

Mix in:

• ricotta
• olive oil
• vanilla
• lemon zest
• lemon juice

Beat until the mixture is smooth and creamy.

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5. Add the dry ingredients

Gently fold in the flour mixture until just combined.

Don’t overmix—stop as soon as no flour streaks remain.

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6. Bake

Pour batter into the prepared pan and bake for:
40–48 minutes, or until:

• the top is golden
• a toothpick comes out clean

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7. Cool and dust with powdered sugar

Allow the cake to cool completely before dusting with powdered sugar.

For extra flavor, drizzle with a lemon glaze or serve with whipped cream.

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Tips for the Best Ricotta Olive Oil Cake

● Use whole-milk ricotta, not skim, for richer texture.
● Use good olive oil—the flavor truly makes a difference.
● Room-temperature ingredients blend better and create a smoother batter.
● If your ricotta is watery, drain it in cheesecloth for 20 minutes.
● Don’t overmix the batter after adding flour.
● Bake on the middle rack for even browning.

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Flavor Variations

This Italian cake is extremely versatile. Try these variations:

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1. Lemon Blueberry Ricotta Olive Oil Cake

Fold 1 cup fresh blueberries into the batter.
Coat berries in flour first to prevent sinking.

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2. Almond Lemon Ricotta Cake

Add ½ teaspoon almond extract and replace ½ cup flour with almond flour.

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3. Limoncello Ricotta Cake

Add 2–3 tablespoons limoncello for an adult twist.

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4. Lemon Orange Sunshine Cake

Replace half the lemon zest with orange zest.

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5. Lemon Raspberry Ricotta Cake

Fold in 1 cup raspberries for a tart, juicy burst.

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6. Gluten-Free Version

Use a high-quality gluten-free all-purpose flour blend.

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What Makes This Cake So Moist?

Three key ingredients guarantee a tender, moist crumb:

1. Olive Oil

Unlike butter, olive oil stays liquid at room temperature, making the cake soft even days later.

2. Ricotta Cheese

Adds creaminess and richness while keeping the texture light.

3. Lemon Juice

Acidity reacts with baking soda for a higher, fluffier rise.

Together, these ingredients create a cake that is incredibly smooth, moist, and impossible to resist.

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How to Serve Lemon Ricotta Olive Oil Cake

Serve slices with:

● Fresh berries
● A dusting of powdered sugar
● Lemon glaze
● Honey drizzle
● Whipped mascarpone
● A scoop of vanilla gelato

For brunch, pair with cappuccino or black tea.
For dessert, serve with limoncello or Moscato.

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How to Store the Cake

This cake stores extremely well—another reason it’s so beloved.

Room Temperature

Store covered for up to 3 days.

Refrigerator

Keeps up to 1 week in an airtight container.

Freezer

Freeze slices individually for up to 3 months.

Thaw at room temperature or warm for 10 seconds in the microwave.

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Frequently Asked Questions (FAQ)

1. Does this cake taste like olive oil?

Only subtly. Good olive oil adds fruitiness, not heaviness.

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2. Can I use part-skim ricotta?

Whole-milk ricotta gives the best texture and richness.

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3. Can I add glaze?

Absolutely! A simple lemon glaze (powdered sugar + lemon juice) works beautifully.

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4. Can this be made ahead?

Yes—this cake tastes even better the next day as the flavors deepen.

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5. Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor.

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Final Thoughts: A Moist & Elegant Italian Cake You’ll Make Again and Again

Lemon Italian Ricotta Olive Oil Cake is the perfect blend of simplicity and sophistication. With its bright citrus notes, creamy texture, and beautifully moist crumb, it’s a dessert that feels both rustic and refined. Whether you’re hosting guests, preparing brunch, or just craving something delicious, this cake is guaranteed to impress.

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