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Lemon Ricotta Cake

Wonderful lemony dessert
Prep Time20 minutes
Cook Time40 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: easy lemon desserts, Italian lemon desserts, ricotta cake
Servings: 8
Calories: 389kcal


  • 1/2 cup olive oil
  • 3 eggs
  • 1 cup sugar
  • 3 lemons zest only
  • 1 lemon juice only
  • 1 cup full-fat ricotta
  • 2 tbs full-fat sour cream
  • 1 1/4 cups sifted flour
  • 1/2 tsp salt
  • 1 tbs baking powder
  • 1 tsp vanilla


  • Preheat oven to 375F/190C. Spray a 10-inch/25 cm springform pan with non-stick spray and wrap the outside of the pan in a double thickness of aluminum foil. Place on a baking sheet and set aside..
  • In a small bowl, stir together the flour, salt and baking powder; set aside.
  • Place oil, sugar, vanilla, lemon juice and zest in a large bowl. Beat with an electric mixer at medium speed until well combined.
  • Beat in the eggs, one at a time, until well mixed. Now mix in the ricotta and sour cream, blending well.
  • Add the flour mixture and beat until just incorporated. Pour batter into the prepared pan.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely and dust top with confectioner's (icing) sugar.


Serving: 1serving | Calories: 389kcal | Carbohydrates: 47g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 200mg | Potassium: 308mg | Fiber: 2g | Sugar: 27g | Vitamin A: 257IU | Vitamin C: 29mg | Calcium: 159mg | Iron: 2mg