{"id":73385,"date":"2022-02-26T17:00:29","date_gmt":"2022-02-26T16:00:29","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=73385"},"modified":"2025-07-16T19:31:40","modified_gmt":"2025-07-16T17:31:40","slug":"lemon-cake-with-ricotta","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lemon-cake-with-ricotta\/","title":{"rendered":"Easy Lemon Cake with Ricotta"},"content":{"rendered":"

This Italian-inspired lemon cake features freshly squeezed lemon juice, ricotta fresca, spelt flour and olive oil. It\u2019s moist, lemony, and delicious! Lightly sweet, it\u2019s the kind of cake you want to serve with afternoon coffee or tea. Or you could even serve it as a treat for brunch with some fresh strawberries and a dollop of whipped cream.<\/p>\n

This recipe is inspired from my love of lemon cookies<\/a> as well as an Italian lemon ricotta cake which is often made with ground almonds. There are no almonds in this recipe, and rather than using butter which is often used in baking, it is made with olive oil which makes the crumb moist and tender, not to mention healthier! Lemon is the star of this cake, which is made with both freshly squeezed lemon juice and its zest. Together with powdered icing sugar, it\u2019s lightly sweet and tart. And 100% delicious.<\/p>\n

\"Vorbereiten<\/a>
\n\"Schritte<\/a><\/p>\n

Using olive oil in cakes<\/h2>\n

In the Mediterranean, with olives in abundance, the use of olive oil in baking<\/a> is tradition. Using olive oil, rather than butter in baking adds a distinct but delicious flavour to baking goods. For the best flavor, use a a mild, extra-virgin olive oil with a fruity, buttery note. One that is fresh (i.e. not an old bottle at the back of the cupboard from two years ago) as olive oil also has a best before date. And remember the better the olive oil, the better the flavor of the cake. A good rule of thumb is, that if you don’t like the flavor of the olive oil when you dip bread into it, then you likely won’t like it in your baked goods.<\/p>\n

\"Fertige<\/a><\/p>\n

Key lemon cake ingredients<\/h2>\n

Ricotta Fresca:<\/strong> is an especially fine, delicate and creamy Italian cream cheese. It has a mild and light taste.<\/p>\n

Flour:<\/strong> I like use spelt flour for most of my baking. However, if preferred you can use regular flour or cake flour. If you can\u2019t find cake flour, you can substitute 2 tablespoons of flour with arrowroot powder. This will give the cake a lighter texture.<\/p>\n

Lemon:<\/strong> Use fresh, organic lemons with a firm skin and whether you are using a box grater, a microplane<\/a> or a vegetable peeler, be sure that you don\u2019t dig in too deep to the bitter pith of the fruit. Lightly zest the fruit and make sure you rotate it while doing so, so you don\u2019t over grate.
\n\"Easy<\/a><\/p>\n

\"Easy<\/a><\/p>\n

Looking for other easy to make coffee cake recipes:<\/h2>\n

Try one of these delicious cake recipes:<\/p>\n