A Slice of Sunshine: Torta All'Olio d'Oliva e Ricotta al Limone

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I neglected to snap a picture of the cake before we sliced into it!

I may have gotten a little carried away with my Easter baking this year. I had already whipped up a batch of Pistachio Panna Cotta, when I decided that a Lemon Ricotta Cake would be the perfect way to round out the weekend. Our youngest son—a sophomore in college here in Virginia—was coming home for Easter, and I couldn’t resist the urge to fill the house with homemade treats. What I didn’t know was that he’s been trying to eat healthier and is currently avoiding processed sugar. Oops. We don’t keep a lot of processed sugar in the house day to day, but when it comes to holidays, all bets are off—I go all in on baking.

But here’s the thing—I love Italian desserts precisely because they aren’t cloyingly sweet. They tend to focus on quality ingredients, subtle flavors, and natural richness rather than sugar overload. And this cake is a perfect example of that philosophy.

• Ricotta cheese gives the cake a rich, creamy texture that keeps it incredibly moist without feeling heavy.

• Cake flour creates a soft, delicate crumb that practically melts in your mouth.

• Olive oil adds a beautiful depth of flavor and keeps everything light and fresh, with just a hint of fruitiness that complements the lemon perfectly.

Lemons grow on the trees in the garden at Casa Campolattaro.

And of course, there’s the lemon itself—bright, tangy, and vibrant, it makes every bite taste like sunshine. The lemon-butter glaze on top adds just the right amount of zing without taking it over the top.

So while my son politely passed on dessert (more for us!), the rest of us savored every forkful. What started as a spontaneous bake turned into a new favorite—one I’ll definitely be making again and again.

Now that our son’s back at school, we’ve got half a cake still sitting on the counter… not that anyone here is complaining!

Ingredients

For the Cake:

• 2 cups cake flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup unsalted butter, softened

• ½ cup olive oil

• 1⅓ cups granulated sugar

• 1½ Whole milk ricotta cheese (room temperature)

• 3 large eggs (room temperature)

• 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)

• Zest of 2 lemons

• ⅔ cup fresh lemon juice (approximately 3 large lemons)

For the Lemon-Butter Glaze:

• ½ stick unsalted butter, melted

• ½ cup fresh lemon juice

• 1½ to 2 cups powdered sugar, sifted

Instructions

1. Preheat the Oven: Set your oven to 350°F

2. Grease a 9-inch springform pan with butter and line the bottom with parchment paper

3. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes.

5. Incorporate Ricotta: Add the ricotta cheese to the butter-sugar mixture and beat until smooth and well combined.

6. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla bean seeds (or paste), lemon zest, and lemon juice until combined.

7. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to ensure a tender crumb.

8. Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, remove the sides of the springform pan and let the cake cool completely on a wire rack

10. Prepare the Glaze: In a bowl, whisk together the melted butter and lemon juice. Gradually add the sifted powdered sugar, whisking until you achieve a smooth, pourable consistency.

11. Glaze the Cake:

    • Once the cake has cooled completely, drizzle the lemon-butter glaze over the top, allowing it to run down the sides.

    • Let the glaze set for about 15 minutes before serving.

Serving Suggestions

Serve with a dollop of whipped cream or pair with fresh berries to complement the citrus flavors.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Enjoy!