When I first tried my olive oil lemon cake, it reminded me of a cake baked with almond flour or some other dry flour. It’s not a particularly moist cake, and the lemon ricotta frosting adds some much-needed creaminess. However, it’s not overly indulgent, which is a refreshing change from most desserts. To ensure that you don’t end up with a gluey texture, do not over-mix the batter once the dry ingredients are incorporated into the wet ingredients. In order to keep this cake crumbly gently add in the dry ingredients and preserve the air in the batter.

Olive oil is a very dense ingredient; so the center of your cake may need more time in the oven than the recipe calls for. When the bake timer goes off, make sure a toothpick comes out of the center completely clean. Feel free to give it more time if it doesn’t look completely set. You don’t want the outside of the cake to get too dry, but this is not a moist cake to begin with.

My lemon ricotta frosting is creamy enough to eat alone with a spoon, and useful for many other future recipes. Let the cake cool completely before you frost, then let it chill in the refrigerator for an hour before serving. I hope you enjoy this bright, flavorful cake recipe!