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Perfect Lemon Olive Oil Birthday Cake with Whipped Ricotta Frosting

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A moist and light lemon olive oil birthday cake topped with a silky whipped ricotta frosting, perfect for birthdays and special occasions.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (sodium bicarbonate)
  • ½ teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar
  • ⅔ cup (150 ml) extra virgin olive oil
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • ½ cup (120 ml) freshly squeezed lemon juice
  • ¾ cup (180 ml) buttermilk or milk + 1 tablespoon vinegar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (375 grams) whole milk ricotta cheese, drained well
  • ½ cup (120 ml) heavy cream, cold
  • ⅓ cup (40 grams) powdered sugar
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, baking powder, baking soda, and sea salt. Whisk to combine.
  3. In a separate bowl, whisk together sugar and olive oil until blended and slightly thickened. Add eggs one at a time, whisking well after each.
  4. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Add buttermilk (or milk with vinegar) to wet mixture and stir gently until smooth.
  6. Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined; batter should be smooth but slightly lumpy.
  7. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  10. Drain ricotta cheese well by placing in a fine sieve or cheesecloth for at least 30 minutes.
  11. Whip cold heavy cream in a chilled bowl until soft peaks form.
  12. In another bowl, combine drained ricotta, powdered sugar, lemon zest, and vanilla extract.
  13. Gently fold whipped cream into ricotta mixture until smooth and fluffy. Adjust sweetness if needed.
  14. Place one cake layer on serving plate and spread half the frosting evenly over the top.
  15. Add second cake layer and spread remaining frosting over top and sides.
  16. Optional: Decorate with thin lemon slices or fresh mint leaves.
  17. Refrigerate assembled cake for at least 1 hour to set frosting and meld flavors.

Notes

Drain ricotta well to avoid runny frosting. Use fresh lemons for best flavor. Fold dry ingredients gently to keep cake light. Room temperature eggs blend better. Use an oven thermometer to avoid overbaking. Chill frosting if too loose before spreading.

Nutrition

Keywords: lemon cake, olive oil cake, birthday cake, whipped ricotta frosting, lemon dessert, easy cake recipe, moist cake, gluten-free option, vegan adaptation

Find it online: https://freshforkful.com/perfect-lemon-olive-oil-birthday-cake-recipe-with-whipped-ricotta-frosting-easy-step-by-step/