One Bowl Italian Lemon Ricotta Cake

45 mins
Serves 1
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Directions

  1. 1Rub lemon zest into sugar.
  2. 2Rub lemon zest into sugar.
  3. 3Rub lemon zest into sugar.
  4. 4Whisk in olive oil, vanilla, eggs, lemon juice, and ricotta.
  5. 5Whisk in olive oil, vanilla, eggs, lemon juice, and ricotta.
  6. 6Whisk in olive oil, vanilla, eggs, lemon juice, and ricotta.
  7. 7Fold in dry ingredients (cake flour, baking powder, baking soda, salt).
  8. 8Fold in dry ingredients (cake flour, baking powder, baking soda, salt).
  9. 9Fold in dry ingredients (cake flour, baking powder, baking soda, salt).
  10. 10Pour batter into a parchment-lined 9" round or 8x8-inch pan.
  11. 11Pour batter into a parchment-lined 9" round or 8x8-inch pan.
  12. 12Pour batter into a parchment-lined 9" round or 8x8-inch pan.
  13. 13Bake at 350°Fahrenheit (175°Celsius) for 40–45 min.
  14. 14Bake at 350°Fahrenheit (175°Celsius) for 40–45 min.
  15. 15Bake at 350°Fahrenheit (175°Celsius) for 40–45 min.
  16. 16Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth.
  17. 17Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth.
  18. 18Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth.
  19. 19Pour glaze over cooled cake.
  20. 20Pour glaze over cooled cake.
  21. 21Pour glaze over cooled cake.

Ingredients

  • 3 lemons, zested
  • 3 lemons, zested
  • 3 lemons, zested
  • 3 tbsp lemons, juiced
  • 3 tbsp lemons, juiced
  • 3 tbsp lemons, juiced
  • 1.25 cups sugar
  • 1.25 cups sugar
  • 1.25 cups sugar
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1.25 cups ricotta cheese
  • 1.25 cups ricotta cheese
  • 1.25 cups ricotta cheese
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar

Equipment

glass bowlwhiskspatula9" round or 8x8-inch baking panparchment paper
One Bowl Italian Lemon Ricotta Cake | Clip Recipe