# One Bowl Italian Lemon Ricotta Cake

This Lemon Olive Oil Ricotta Cake is sunshine in every bite. Soft, tender, and made in one bowl—no mixer, no fuss.

- Total time: 45 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- glass bowl
- whisk
- spatula
- 9" round or 8x8-inch baking pan
- parchment paper

## Source

- Original video: https://www.facebook.com/share/r/18xhGHy5Nv/
- Recipe page: https://www.cliprecipe.com/recipe/a115833f-7824-4e83-add0-16c0a416b6c6
- Extracted: 2025-04-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt