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Tender Lemon Olive Oil Cake Recipe with Whipped Ricotta and Fresh Berries

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A tender and moist lemon olive oil cake topped with smooth whipped ricotta and fresh mixed berries, perfect for an easy homemade dessert that balances bright citrus and fruity richness.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ⅔ cup (160ml) extra virgin olive oil
  • ½ cup (120ml) whole milk, room temperature
  • Zest of 2 medium lemons (about 2 tbsp)
  • Juice of 1 lemon (about 3 tbsp)
  • 1 cup (250g) whole milk ricotta
  • 2 tbsp powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream (optional)
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 1 tbsp honey or maple syrup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the eggs and sugar vigorously until pale and slightly thickened, about 2-3 minutes.
  4. Slowly add the olive oil in a thin stream while whisking continuously to prevent curdling.
  5. Stir in the lemon zest and lemon juice.
  6. Add the dry ingredients in three parts, alternating with the milk (start and end with dry ingredients). Fold gently with a spatula after each addition just until combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, starting to check at 38 minutes by inserting a toothpick into the center. It is done when the toothpick comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, whip the ricotta, powdered sugar, and vanilla extract with an electric mixer or whisk until smooth and fluffy. Add heavy cream 1 tablespoon at a time if needed for spreadable consistency.
  11. Spread the whipped ricotta generously over the cooled cake.
  12. Scatter fresh berries on top and drizzle with honey or maple syrup if desired.

Notes

Use room temperature eggs and milk to prevent curdling. Choose a mild, fruity extra virgin olive oil for best flavor. Do not overmix the batter to keep the cake tender. Check the cake starting at 38 minutes to avoid overbaking. Whip ricotta thoroughly for a smooth topping. Add ricotta and berries just before serving for freshness. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use plant-based milk and dairy-free ricotta alternatives.

Nutrition

Keywords: lemon olive oil cake, whipped ricotta, fresh berries, easy dessert, homemade cake, lemon cake, olive oil cake, spring dessert

Find it online: https://chrisfeasts.com/tender-lemon-olive-oil-cake-recipe-with-whipped-ricotta-and-fresh-berries-perfect-for-easy-homemade-desserts/