Perfectly Moist Lemon Ricotta Cake Recipe (One Bowl Recipe)
Lemon Ricotta Cake with ricotta, fresh lemon zest and juice, olive oil, and pantry staples baked into a soft one-bowl cake dusted with powdered sugar.
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Cooking tools:
- Stand mixer
- Oven
- Or 9-inch round baking pan
- Parchment paper
- Cooking spray
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Citrus press
- Cake tester
- Cooling rack
- Chef's knife
- Cutting board
- Spatula
- Sifter
Ingredients
- Cooking spray (as needed)
- 3 small lemons (zest and juice, divided)
- 1 cup granulated sugar
- ⅔ cup olive oil
- 1 cup whole milk ricotta
- 3 eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar (for serving.)
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