Ingredients
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• 1 cup whole-milk ricotta cheese (or dairy-free alternative)
• ½ cup extra-virgin olive oil (good quality)
• Zest of 2 lemons (about 2 tbsp)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp vanilla extract
For the glaze (optional):
• ½ cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8×4-inch loaf pan (or line with parchment).
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then mix in ricotta, olive oil, lemon zest, lemon juice, and vanilla until smooth.
- Gradually add dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the pan and bake 35–40 minutes (round) or 45–50 minutes (loaf), until golden and a toothpick comes out clean.
- Make the glaze: Whisk powdered sugar and 2 tbsp lemon juice. Add more juice for thinner consistency. Stir in zest if using.
- Let cake cool 10 minutes. Drizzle warm glaze over the top—it will soak in beautifully!
- Cool completely before slicing.
✨ Serve with espresso or tea for a true Italian dolce moment!
💡 Make ahead: Store covered at room temp for up to 3 days. The olive oil keeps it moist!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 10 slices , Calories : 260 per slice , Net Carbs: 26g , Fats: 15g , Protein: 7g