One Bowl Italian Lemon Ricotta Cake
Directions
- 1Rub lemon zest into sugar.
- 2Whisk in olive oil, vanilla, eggs, lemon juice, and ricotta.
- 3Fold in dry ingredients (cake flour, baking powder, baking soda, salt).
- 4Pour batter into a parchment-lined 9" round or 8x8-inch pan.
- 5Bake at 350°Fahrenheit (175°Celsius) for 40–45 min.
- 6Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth.
- 7Pour glaze over cooled cake.
Ingredients
- 3 lemons, zested
- 3 tbsp lemons, juiced
- 1.25 cups sugar
- 0.5 cup olive oil
- 1 tbsp vanilla extract
- 2 eggs
- 1 egg yolk
- 1.25 cups ricotta cheese
- 1.5 cups cake flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp kosher salt
- 1 cup powdered sugar
Equipment
glass bowlwhiskspatula9" round or 8x8-inch baking panparchment paper
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