Nonna's Lemon Ricotta Cake

Nonna's Lemon Ricotta Cake


For 10 Person(s)

For the Cake:

  • 1/2 cup olive oil
  • 3 large eggs
  • 1 cup granulated sugar
  • 3 lemons, zest only
  • 1 lemon, juice only
  • 1 cup whole milk ricotta
  • 2 tablespoons full fat yogurt
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 packets Vanillina or 1 teaspoon Vanillina extract

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  1. Preheat the oven to 375F.
  2. Spray a 10 inch pan with baking spray. Find the pan we used in the video HERE
    *you can also use a springform pan
  3. In a large mixing bow combine the oil, sugar, vanilla and lemon zest. Using an electric mixer beat the ingredients on medium speed until combined.
  4. Add in the eggs one at a time and beat until they are fluffy and pale yellow in color.
  5. Add in the ricotta and yogurt and beat until combined.
  6. Add in the flour and salt and finally the baking powder. Beat until the dry ingredients are just fully incorporated. Do not overmix!
  7. Pour the batter into the prepared pan
  8. Bake for 35-45 minutes or until the cake is set in the middle and golden brown.
  9. Cool for one hour. Decorate with lemon slices and dust with confectioners sugar as desired.


Friday, 17 April 2020
I made this for Easter. It got rave reviews, so moist and perfect flavor combination. I will defi...
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