6-ingredient Lemon And Ricotta Cake

A fork of ricotta lemon loaf cake being eaten from a slice on a pink patterned plate

4.84 from 6 votes

6-ingredient Lemon And Ricotta Cake

This lemon and ricotta cake is the perfect easy cake to make when you need something homemade in a hurry. It's very simple, made with just 6 ingredients, but it's super moist and subtly lemony. It's a real crowd pleaser!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: British

Servings:

Author: Helen Schofield

Equipment

Ingredients

1½ cups ricotta cheese
3 large eggs
½ cup light olive oil (or use another kind of oil - any works)
2 medium lemons juice of one lemon, zest of two lemons
¾ cup white sugar I've used ordinary white sugar, caster (super fine) sugar and raw organic sugar - all work
1½ cups self raising flour Or make your own: 1½ cups plain flour + 2½ teaspoons baking powder
½ teaspoon salt

cups/ounces - grams/ml

Instructions

Line a 9 or 10 x 4 inch loaf pan with baking paper. Pre-heat the oven to 180C / 355F.
In a large mixing bowl, stir the eggs into the ricotta cheese with a wooden spoon until smooth.
1½ cups ricotta cheese, 3 large eggs
Add the oil, lemon juice and zest and sugar. Stir with the wooden spoon again until well combined.
½ cup light olive oil, 2 medium lemons, ¾ cup white sugar
Fold in the flour and salt until just combined (be careful not to overmix).
1½ cups self raising flour, ½ teaspoon salt
Tip the cake batter into the prepared loaf tin/pan. Bake for 50 to 60 minutes or until a skewer poked into the middle of the cake comes out clean. (It takes 55 minutes in my oven, but check at 45 minutes and every 5 minutes after that)

Video

Notes

Adaptations you can try

Add raspberries, blueberries or a swirl of lemon curd before baking.
Make a simple icing out of icing/powdered sugar and lemon juice and drizzle over the top.

Storage: The cake will last for a few days in an airtight container. Maybe even longer but it's never lasted beyond this time in our house!

To freeze, either freeze whole or slice first and wrap each slice separately. Make sure you wrap tightly in plastic/cling wrap and/or aluminium foil. You can freeze for 3-6 months.

Nutrition