Lemon Olive Oil Cake with Whipped Ricotta and Honey

Lemon Olive Oil Cake with Whipped Ricotta and Honey

Grandma Angelica made a version of this every spring when the lemon trees started blooming. She called it Sunday cake. Not fancy, not fussy, just the kind of thing you bake when you want people to feel welcome before they even sit down.

This is our take on it. The crumb is tender and golden, the lemon keeps it bright, and the olive oil is what makes the whole thing work. Not butter, not shortening. Olive oil gives it a subtle fruitiness and keeps every slice soft for days.

We top ours with whipped ricotta and honey, because Angelica always said the best desserts should look like someone made them with love and not too much fussing.

---

Prep time: 20 min | Cook time: 40 min | Servings: 8 to 10

---

For the Cake

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 3/4 cup extra virgin olive oil
• 3/4 cup whole milk
• 2 tbsp fresh lemon zest (about 2 large lemons)
• 3 tbsp fresh lemon juice
• 1 tsp pure vanilla extract

For the Whipped Ricotta

• 1 cup whole-milk ricotta
• 2 tbsp powdered sugar
• 1 tsp fresh lemon zest

For Serving

• Wildflower or orange blossom honey for drizzling
• Fresh thyme sprigs or edible flowers (optional)

---

Instructions

1. Preheat oven to 350F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk flour, baking powder, and salt together in a medium bowl.
3. In a large bowl, whisk eggs and sugar for about 2 minutes until pale and slightly glossy.
4. Pour in the olive oil in a slow stream while whisking. The batter will turn silky and smooth.
5. Add milk, lemon zest, lemon juice, and vanilla. Whisk to combine.
6. Fold in the dry ingredients with a spatula, just until no streaks of flour remain. Don't overmix.
7. Pour into the prepared pan. Tap gently on the counter to release air bubbles.
8. Bake 38 to 42 minutes until deep golden and a toothpick comes out clean.
9. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
10. Beat the ricotta, powdered sugar, and lemon zest with a fork or hand mixer until light and smooth.
11. Spread the ricotta over the cooled cake. Drizzle with honey. Add thyme or flowers if you're feeling it.

---

Tips

On the olive oil: A good extra virgin olive oil isn't just fat here. It's flavor. The fruity, peppery finish of a quality Arbequina adds depth that neutral oils can't match.

• Room temperature eggs and milk matter. Cold ingredients can make the batter look broken. Room temp keeps everything smooth.
• Don't skip the zest. The juice gives brightness, but the zest gives you that deep, floral lemon aroma that fills the whole kitchen.
• Taste your honey first. Floral honey like orange blossom plays well against the grassy olive oil. Buckwheat honey takes it somewhere more rustic. Both are good.

---

Storage

This cake keeps well, and that's the olive oil at work. Stored covered at room temperature, it stays moist for up to 3 days. Add the ricotta topping just before serving if making ahead. The lemon flavor actually deepens overnight.

Salud!