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Lemon Ricotta Olive Oil Cake

Lemon Ricotta Olive Oil Cake

This tender, moist and absolutely delicious snack cake has a craggy, crackly, meringue-like top created by whipped egg white and a generous layer of superfine sugar.
4.50 from 4 votes
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Ingredients
  

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • Zest from 2 lemons divided
  • 1 cup ricotta cheese
  • 1/4 cup greek yogurt
  • 1 tsp vanilla
  • 2 eggs separated plus 1 egg yolk
  • 1 cup sugar
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp superfine/berry sugar

Instructions
 

  • Zest the lemons, reserving 1 tsp of zest for the topping. Juice 1/4 cup juice from the lemons.
  • In a large bowl whisk together the olive oil, lemon juice, lemon zest, ricotta, yogurt, vanilla, and egg yolks. Mix well.
  • Add in the sugar and whisk again.
  • In a large bowl combine the flour, baking powder, baking soda and salt. Mix well.
  • Add the flour mixture to the oil mixture and mix until just combined.
  • Whisk the egg whites to medium-firm peaks. Fold 3/4 of the egg whites into the batter.
  • Spread the batter into a 9x9 pan, greased and lined with parchment.
  • Dollop the top of the batter with the remaining egg whites and use a knife to lightly swirl into the batter.
  • Mix the superfine sugar with the 1 tsp lemon zest and sprinkle evenly over the top of the batter.
  • Bake at 350 for 40-45 minutes.
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