Easy Lemon Ricotta Cake Recipe / Jamie Oliver’s Sunny Delight

Jamie Oliver’s lemon ricotta cake represents a delightful Mediterranean-inspired sweet treat that transforms simple ingredients into something magical.

Soft, tangy, and incredibly moist, this dessert balances bright citrus notes with creamy cheese undertones.

Mediterranean baking traditions shine through in its elegant simplicity and rustic charm.

Each slice promises a delicate texture that melts smoothly across your palate, creating an instantaneous sensory experience.

Light and airy, the cake carries subtle hints of zesty lemon that dance playfully with rich ricotta undertones.

Home bakers appreciate how effortlessly this recipe comes together, requiring minimal technical skill but delivering maximum flavor impact.

Minimal preparation and straightforward techniques ensure you can craft a professional-quality dessert without complicated steps: grab your mixing bowl and let the baking adventure begin!

Our Thoughts on Jamie’s Citrus Dessert

Lemon ricotta cake whispers Italian countryside elegance with each delicate slice.

Jamie Oliver’s masterpiece bridges rustic charm and sophisticated dessert techniques.

Citrus notes dance across creamy textures, creating Mediterranean magic on your plate.

Sweet memories emerge from this simple yet extraordinary cake, promising pure culinary delight.

Gentle lemon undertones complement rich ricotta, crafting an unforgettable sensory experience.

Passionate bakers and dessert enthusiasts, your kitchen adventure awaits – snap a photo, share this recipe’s joy, and spark delicious conversations that celebrate life’s sweet moments.

Why Jamie Oliver’s Lemon Ricotta Cake Is a Winner

• Whip Up Creamy Comfort: This luscious cake delivers a velvety smooth texture that melts in your mouth, thanks to the rich whole milk ricotta cheese which creates an incredibly tender crumb.
• Burst with Bright Citrus Flavors: The fresh lemon zest and juice transform this cake from ordinary to extraordinary, providing a zesty, vibrant taste that cuts through the richness and adds a refreshing brightness to every bite.
• Master a Foolproof Baking Experience: Perfect for bakers of all skill levels, this recipe requires simple mixing techniques and basic ingredients, making it an approachable yet impressive dessert that delivers professional-looking results with minimal effort.
• Enjoy a Quick and Versatile Treat: Ready in just about an hour, this cake works wonderfully for multiple occasions – from casual afternoon tea to elegant dinner parties, impressing guests without spending hours in the kitchen.

All Ingredients for the Ricotta Citrus Dream

• Butter: Softened and essential for creating a rich, tender cake texture.
• Sugar: Provides sweetness and helps create a light, fluffy cake structure.
• Whole Milk Ricotta Cheese: Adds moisture, creaminess, and a subtle tangy flavor to the cake.

• Eggs: Bind the ingredients together and provide structure to the cake.
• Vanilla: Enhances overall flavor with its warm, sweet aroma.
• Lemon Zest and Juice: Adds bright, citrusy notes and helps tenderize the cake.

• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Salt: Balances sweetness and enhances overall flavor profile.
• Flour: Provides the main structure and body of the cake.

• Powdered Sugar: Used for dusting and adding a delicate sweet touch to the finished cake.

Baking Jamie’s Lemon Ricotta Cake at Home

Step 1: Prepare the Oven and Pan

Crank up your oven to 350°F (175°C). Grab a 9-inch springform pan and generously coat it with butter, then dust with powdered sugar to prevent sticking.

Step 2: Create the Creamy Base

• Softened butter
• 1½ cups sugar

Beat until the mixture becomes light and fluffy. Add of whole milk ricotta cheese and continue mixing for 4-5 minutes until super smooth.

Step 3: Introduce Eggs and Zesty Flavors

Crack in 3 large eggs one at a time, blending thoroughly after each addition. Pour in vanilla extract, then zest and juice 1 large lemon. Mix until perfectly combined.

Step 4: Fold in Dry Ingredients

• Baking soda
• Salt
• 1½ cups all-purpose flour

Stir carefully, making sure to scrape down bowl sides so everything mingles beautifully.

Step 5: Bake to Perfection

Transfer batter to the prepared pan. Slide into the preheated oven and bake for 45-55 minutes. The cake is ready when it looks set and a toothpick comes out clean from the center.

Step 6: Cool and Serve

Allow cake to rest in the pan for 15 minutes. Carefully remove the springform collar and base. Let it cool completely on a wire rack. Just before serving, sprinkle a delicate layer of powdered sugar on top for a magical finish.

Baking Tips for the Perfect Tart and Creamy Slice

• Sprinkle Sweetly: Dust powdered sugar right before serving to add a delightful visual and taste finish to your cake.
• Cool Completely: Wait until the cake reaches room temperature to slice, preventing crumbling and maintaining its delicate structure.
• Bake Carefully: Monitor the cake closely after 35 minutes, pulling it out just when a toothpick comes out clean to avoid dryness.
• Prepare Smartly: Cover the springform pan's bottom with parchment paper, ensuring a smooth cake release without sticky complications.
• Mix Gently: Combine flour into the batter with minimal stirring, keeping the texture light and tender instead of dense and tough.

Storing This Cake Without Losing Its Moist Texture

• Airtight Container Method: Place leftover cake in a sealed container to lock in moisture and prevent drying. Slide a piece of parchment paper between cake layers to stop them from sticking together, preserving the cake's delicate texture and preventing potential damage.
• Freezing Method: Wrap individual slices or the entire cake in plastic wrap, then place inside a freezer-safe container or heavy-duty freezer bag. Press out excess air to prevent freezer burn and protect the cake's original flavor profile. Label with the date to track storage time, ensuring you enjoy the cake within 2-3 months for optimal taste and quality.
• Room Temperature Restoration Method: Remove the cake from the refrigerator 30-45 minutes before serving. Allow it to gradually warm up, which helps revive its soft, tender crumb and brings out the vibrant lemon and ricotta flavors.

Fun Additions to Make It Your Own

• Zesty Berry Fusion: Fold 1 cup of mixed berries into the batter before baking, creating a fruity burst of flavor that complements the lemon ricotta base.
• Mediterranean Herb Infusion: Add 2 tablespoons of chopped fresh rosemary or thyme to the batter for an unexpected savory note that elevates the cake's complexity.
• Nutty Citrus Crunch: Sprinkle ½ cup of chopped almonds or pistachios on top of the cake before baking, adding a delightful textural contrast and nutty depth to the lemony dessert.
• Lavender Honey Drizzle: After cooling, create a light lavender-infused honey glaze by mixing ¼ cup honey with 1 teaspoon of dried lavender, then drizzle over the cake for a sophisticated Mediterranean-inspired finish.

Jamie Oliver Lemon Ricotta Cake Recipe

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• Total Time: 1 hour
• Yield: 8 1x

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Description

Sunshine-infused Italian ricotta cake brings Mediterranean warmth to dessert tables. Delicate lemon notes and creamy cheese create a perfect balance that transports you straight to coastal Italy’s sweet charm.

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Ingredients

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Main Ingredients:

• 15 ounces (425 grams) whole milk ricotta cheese
• 1 ½ cups (300 grams) sugar
• 3 large eggs
• 1 ½ cups (180 grams) flour
• ¾ cup (170 grams) butter, softened (1 ½ sticks)

Flavoring Ingredients:

• 1 teaspoon vanilla
• 1 large lemon, zested and juiced

Leavening and Seasoning Ingredients:

• ½ teaspoon baking soda
• ½ teaspoon salt

Finishing Ingredient:

• Powdered sugar for dusting on top of the cake

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Instructions

1. Warm the oven to 350°F (175°C) and prepare a 9-inch (23-centimeter) springform pan by lightly coating the interior with unsalted butter and dusting with powdered sugar to prevent sticking.
2. In a spacious mixing bowl, thoroughly cream together 340 grams (¾ cup) of softened unsalted butter and 300 grams (1½ cups) of granulated sugar until the mixture becomes smooth and pale.
3. Incorporate 425 grams (15 ounces) of whole milk ricotta cheese into the butter-sugar mixture, blending until the texture becomes exceptionally light and airy, which typically requires 4 to 5 minutes of consistent mixing.
4. Introduce eggs one at a time, ensuring each is fully integrated before adding the next. Gently fold in 1 teaspoon of pure vanilla extract, freshly grated lemon zest, and the juice extracted from one large lemon, stirring until uniformly combined.
5. Gradually sift in ½ teaspoon of baking soda and ½ teaspoon of fine sea salt. Carefully fold in 180 grams (1½ cups) of all-purpose flour, mixing delicately until just incorporated while scraping down the bowl’s sides to ensure complete integration.
6. Transfer the silky batter into the prepared springform pan, spreading it evenly with a flexible spatula. Place in the preheated oven and bake for 45 to 55 minutes, monitoring until the cake achieves a golden surface and a inserted toothpick emerges completely clean.
7. Remove from the oven and allow the cake to rest within the pan for 15 minutes, enabling it to set and cool slightly. Carefully release the springform’s collar and base, then transfer to a wire cooling rack.
8. Once the cake reaches room temperature, delicately dust the surface with an elegant layer of powdered sugar. Slice and serve, presenting a delightfully moist and fragrant dessert.

Notes

• Grab super ripe, zesty lemons from local markets for maximum flavor punch.
• Warm eggs and butter ahead of time to blend smoothly into creamy batter.
• Gently fold flour mixture using soft strokes to keep cake tender and light.
• Choose springform pan with removable bottom for seamless cake presentation.
• Trace parchment circle precisely to prevent stubborn cake sticking.
• Test cake’s readiness around 37-minute mark using toothpick method.
• Patience matters when cooling – wait at least 2 hours before slicing.
• Dust delicate powdered sugar layer just moments before serving guests.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 314
• Sugar: 24 g
• Sodium: 138 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg