Lemon Ricotta Snacking Cake
Need a last-minute dessert or party offering? This quick and easy lemon ricotta snacking cake with olive oil comes together in under an hour.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup granulated sugar ((220 grams))
- Zest of 2 lemons
- 2 tablespoons lemon juice (from half a lemon)
- 1 cup good-quality extra virgin olive oil ((236 milliliters))
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk ricotta ((180 grams))
- 1/2 cup cornmeal ((68 grams))
- 1 cup all-purpose flour ((130 grams))
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- 1
Preheat the oven to 350°F.
- 2
Grease a 9-inch springform tin and line the bottom with a circle of parchment.
- 3
In a medium size bowl, mix together the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
- 4
To the bowl, add the lemon juice, olive oil, eggs, and vanilla extract. Whisk until the mixture is smooth.
- 5
Add in the ricotta and stir to combine.
- 6
In a small bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- 7
Fold the flour mixture into the wet ingredients, just until combined.
- 8
Pour the batter into the prepared tin. Tap on the counter to remove any bubbles.
- 9
Bake on the middle rack for 35 minutes or until a cake tester comes out clean.
- 10
Transfer the tin to a wire rack and let the cake cool for 5 to 10 minutes. Run a knife around the edges to loosen from the tin, remove the rim, and allow it to cool fully on the wire rack.
- 11
Dust the top with powdered sugar, if desired. I used 3/4-inch strips of parchment paper to create a striped pattern.