A simple yet classic ricotta cake flavored with lemon, the perfect thing to eat with all the summer berries!
Summer baking is a challenge. Especially if you are frugal like me and refuse to turn the air conditioning on until the thermostat is about to burst into flames. This cake is perfect to make ahead, either in the early morning or evening when your kitchen may still be bearable with the oven on.
My baby turned 5 recently, and last weekend we had his parties. Friends, followed by family. Party all day we did. Wild Kratts theme, which turned into a wild animal/zoo animal extravaganza. He is the only warm weather birthday in the house, so we were able to have it outside. There is always a lot of baking to do for the dessert table, and you know homemade stuff doesn’t do well in the heat and humidity. So to save the “wild” animal crackers from softening, I had to break the rule and crank some cold air.
In May! Crazy, but so worth it.
For the animals, of course.
The crumb of this cake is incredible, the ricotta and olive oil make it both tender and moist. It is satisfying alone, but the basic lemon flavor goes well with almost any berry. I also gilded the lily a bit with some limoncello whipped cream. Whipped cream, berries, and cake, what better choices for a summer party!
- 1 and ½ Cups (6 Ounces) Cake Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ⅓ Cup Olive Oil
- 1 Cup Whole Milk Ricotta Cheese
- 1 Cup (7 Ounces) Sugar
- 2 Large Eggs
- 1 Tablespoon Lemon Juice
- Zest from ½ of a Lemon
- Powdered Sugar for Dusting
- 1 Cup (8 Ounces) Whipping Cream
- 1-2 Tablespoons Powdered Sugar
- 1 Tablespoon Limoncello
- Preheat oven to 350 degrees. Butter and flour a 9 inch springform pan.
- In a small bowl whisk together the flour, baking powder and salt.
- In a large bowl, whisk together the ricotta cheese and sugar until combined. Stir in the lemon juice and zest. Add in the eggs and olive oil and whisk together until smooth. Gently stir in the flour mixture, just until combined.
- Pour the batter into the prepared pan. Smooth out the top. Bake for 25-30 minutes or until a toothpick inserted close to the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. After 5 minutes, run a sharp knife along the edges of the cake, then remove the springform sides. Transfer the cake to a cooling rack and allow the cake to cool completely. Dust the top with powdered sugar.
- Serve with whipped cream and berries.
- Add ingredients to a large metal bowl and beat until soft peaks form. This can be done with a hand mixer, stand mixer or just a whisk (and a workout!).
The cake should keep 2-3 days at room temperature in cool house. In humid, warm weather double wrap the cake with plastic wrap and refrigerate. Allow the cake to come to room temperature before serving for better texture and flavor.