Lemon Ricotta Olive Oil Cake

Sep 25, 2024

Dry ingredients:

Wet ingredients:

1 1/4 cup + 2 tablespoons of cane sugar + 1/2 cup of fresh basil blended together
4 oz of Evie Smooth Organic Extra Virgin Olive Oil
3 eggs at room temperature
4 egg yolks at room temperature
1/2 of ricotta cheese
1 teaspoon of vanilla
Zest and juice of one lemon

Frosting ingredients:

Directions:

Cake

Preheat the oven to 350. Prepare a cake loaf pan with parchment paper and a little bit of olive oil.
In a food processor add in sugar and basil and blend until the basil is broken down into small pieces and turned a light green.
In a bowl sift together dry ingredients and set aside.
In a stand mixer with the whisk attachment add the olive oil and sugar. Mix well. Mix in the eggs and egg yolks one at a time. Add in the ricotta, vanilla, and lemon zest, lemon juice and mix.
Slowly combine the dry ingredients with the wet ingredients. Mix well.
Pour the cake batter into the prepared cake loaf pan.

Bake for 50-60 minutes. Test it around 45 minutes depending on the temperature of your oven.

Once done the corners of the cake loaf will be slightly golden and the center will be fully cooked. If you stick a knife or toothpick into the center it’ll come out clean.

Let cool for 10 minutes then remove from the pan and let cool on a cooling rack.

Frosting

In a stand mixer with the paddle attachment cream the butter.
Add in a cup of powdered sugar at a time. Alternate in lemon juice and lemon zest. Then add in the remainder of the powdered sugar. Then add a few more tablespoons one at a time to the frosting until it’s the consistency that you want it at. Add more powdered sugar if the mixture is too thin or more of the lemon juice to thin the mixture out. If you like a little less lemon juice sub milk to thin the mixture out. Add in the vanilla and sea salt and mix well.
Add the frosting to the cake and drizzle with Evie Smooth Organic Extra Virgin Olive Oil.

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