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Moist Lemon Olive Oil Cake Recipe with Rosemary Syrup and Whipped Ricotta

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A moist lemon olive oil cake with a bright citrus flavor, enhanced by a herby rosemary syrup and creamy whipped ricotta topping. This easy-to-make dessert balances fresh, earthy, and creamy notes for a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 3 large eggs, room temperature
  • ¾ cup (180ml) extra virgin olive oil
  • ¾ cup (180ml) buttermilk, room temperature
  • Zest of 2 large lemons
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ cup (100g) granulated sugar (for rosemary syrup)
  • ½ cup (120ml) water
  • 2 sprigs fresh rosemary
  • 2 tablespoons lemon juice (optional, for syrup)
  • 1 cup (250g) whole milk ricotta cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest (for whipped ricotta)
  • Pinch of fine sea salt (for whipped ricotta)
  • 1 teaspoon heavy cream (optional, for whipped ricotta)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil or butter and line the bottom with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk eggs and sugar until pale and slightly fluffy, about 2-3 minutes. Slowly drizzle in olive oil while whisking continuously to emulsify.
  4. Add buttermilk, lemon zest, lemon juice, and vanilla extract to the wet mixture and mix gently until combined.
  5. Add dry ingredients to wet mixture in two batches, folding gently with a spatula until no streaks remain. Avoid overmixing.
  6. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Start checking at 38 minutes.
  7. While cake bakes, make rosemary syrup: combine sugar, water, and rosemary sprigs in a small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, remove from heat, add lemon juice if using, let cool slightly, and strain out rosemary.
  8. Prepare whipped ricotta: place ricotta, powdered sugar, lemon zest, salt, and heavy cream (if using) in a bowl. Whip with electric mixer or whisk until smooth and fluffy, about 2-3 minutes.
  9. Once cake is warm and out of oven, poke holes lightly all over top with toothpick. Slowly drizzle rosemary syrup over cake to soak in while cooling.
  10. Slice cake and serve with a generous dollop of whipped ricotta on top. Best served at room temperature or slightly chilled.

Notes

Use a mild, fruity olive oil to avoid overpowering the lemon flavor. Pour rosemary syrup warm over the cake to help it soak in and keep the cake moist. Whip ricotta at room temperature for best texture. Avoid overmixing the batter to keep the cake tender. The syrup can be made up to 3 days ahead and stored refrigerated. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use almond or oat milk and a dairy-free ricotta alternative.

Nutrition

Keywords: lemon olive oil cake, rosemary syrup, whipped ricotta, moist cake, citrus dessert, easy lemon cake, olive oil cake, homemade dessert

Find it online: https://wigglebite.com/moist-lemon-olive-oil-cake-recipe-with-rosemary-syrup-and-whipped-ricotta/