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    Ricotta Olive Oil Cake Recipe

    Published September 21, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This incredibly moist and flavorful Ricotta Olive Oil Cake Recipe loaded with lemon and almonds will quickly become your favorite. You will not believe just how tasty and tender this cake is.

    In my family, we need a sweet to finish every meal, and if there’s a cake, there are extra smiles. If you have a similar family, then you must try my Funfetti Cake or Tres Leches.

    slice of olive oil cake

    Olive Oil Cake

    Olive oil cake is a simple cake that uses olive oil to help flavor and hydrate the cake for flavor and moisture. The flavors of the olive oil are subtle, but the result is a very moist cake with gentle lemon flavors from the lemon zest. While this is a classic Mediterranean cake, I push in on the Italian region and use Ricotta cheese to assist with flavor and moistness.

    This is a very easy-to-make cake and is one of my most popular cake recipes. Do not let the “olive oil” in this recipe frighten you. It is extremely light and fluffy and nothing short of delicious. See the video below for detailed instructions for making this.

    Ingredients You’ll need

    1. Ricotta – Use a good full-fat ricotta cheese. If you can get ahold of a true sheep’s milk ricotta, even better.
    2. Oil – Use good virgin olive oil. Extra virgin olive oil will give too strong of a flavor.
    3. Sugar – Granulated sugar is what you will need for this recipe.
    4. Lemon – The zest of lemon will give great flavors to this olive oil cake.
    5. Eggs – Large eggs that are chilled or at room temperature work great.
    6. Flour – You will need all-purpose flour and almond flour for this recipe.
    7. Leavening Agents – Both baking powder and baking soda is used in this cake.
    8. Salt – I always use sea salt in my recipes.

    How to Make a Ricotta Olive Oil Cake

    Preheat the oven to 350 degrees. In a large mixing bowl, whisk the ricotta, olive oil, sugar, and lemon zest until completely combined.

    whisking together sugar and oil

    Next, add in one egg at a time and mix to incorporate before adding in the next one.

    In a separate large bowl, whisk together the flour, almond meal, baking powder, baking soda, and salt until combined. Whisk well to ensure all clumps are removed.

    whisking together flour

    Transfer the dry ingredients to your wet ingredients and whisk together until everything is combined.

    whisking flour with eggs

    Pour the batter into a 9″ springform pan and bake for 60-70 minutes or until golden brown on top of the cake and firm in the center. You can add a parchment paper round to the bottom of the pan.

    adding batter to a pan

    Place the lemon ricotta cake onto a wire rack and let it cool to room temperature before decorating and serving.

    cooling an olive oil cake

    Make-Ahead and Storage

    Make-Ahead: You can make this cake up to 1 day ahead of time.

    How to Store: Cover and keep at room temperature for up to 3 days. Place it in the refrigerator and cover for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before reheating.

    How to Serve: Pull the cake out and let it sit for 1 hour at room temperature before serving.

    Chef Billy Parisi

    Chef Notes + Tips

    • Use finely ground almond flour. This is also known as almond meal.
    • There are a few ways that you can finish off this cake. You can do it by simply sprinkling on some powdered sugar, or you can decorate it with some whipped cream, lemon slices, and fresh mint.
    • For more lemon flavor, feel free to add lemon juice from 1 lemon.
    • This is not a gluten-free cake.
    • Feel free to also serve with fresh berries.
    • Add 2 teaspoons of vanilla extract to the wet ingredients if you want some added flavor.

    More Cake Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Ricotta Olive Oil Cake Recipe

    4.80 from 10 votes
    This incredibly moist and flavorful Ricotta Olive Oil Cake Recipe loaded with lemon and almonds will quickly become your favorite.
    Servings: 12 servings
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 5 minutes

    Ingredients 

    • 1 ½ cups of ricotta
    • 2/3 cup of olive oil
    • 1 ½ cups of sugar
    • zest of 1 lemon
    • 3 eggs
    • 1 ½ cups ap flour
    • 3/4 cup of almond meal
    • 1 tbl baking powder
    • 1/3 tsp soda
    • ¾ salt

    Instructions

    • Preheat the oven to 350°.
    • In a large mixing bowl, whisk the ricotta, olive oil, sugar, and zest until completely combined.
    • Next, add in one egg at a time, and they are completely mixed in.
    • In a separate large bowl, whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure clumps are removed.
    • Transfer the dry ingredients to your wet ingredients and whisk together until everything is combined.
    • Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
    • Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.

    Notes

    Make-Ahead: You can make this cake up to 1 day ahead of time.
    How to Store: Cover and keep at room temperature for up to 3 days. Place it in the refrigerator and cover for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before reheating.
    How to Serve: Pull the cake out and let it sit for 1 hour at room temperature before serving.
    Use finely ground almond flour. This is also known as almond meal.
    There are a few ways that you can finish off this cake. You can do it by simply sprinkling on some powdered sugar, or you can decorate it with some whipped cream, lemon slices, and fresh mint.

    Nutrition

    Calories: 402kcalCarbohydrates: 42gProtein: 9gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.004gCholesterol: 57mgSodium: 260mgPotassium: 93mgFiber: 2gSugar: 26gVitamin A: 196IUCalcium: 132mgIron: 2mg
    Course: Dessert
    Cuisine: Italian
    Author: Chef Billy Parisi