Zesty Lemon Ricotta Cake Recipe: Jamie Oliver’s Sweet Sunshine

In the sun-drenched world of Jamie Oliver’s lemon ricotta cake, culinary magic unfolds with every slice.

This Mediterranean marvel transforms humble ingredients into a symphony of flavors that dance across your taste buds.

Tangy lemon whispers through clouds of creamy ricotta, creating a dessert that feels like a sweet embrace.

Soft and ethereal, the cake captures the essence of coastal simplicity with its delicate crumb and bright citrus notes.

Each forkful tells a story of rustic charm and effortless elegance, inviting you into a moment of pure gastronomic bliss.

Light as a summer breeze and rich with subtle complexity, this cake promises to elevate your baking repertoire from ordinary to extraordinary.

Let the delicious journey begin!

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Calories: 380 kcal

Servings: 8

Jamie Oliver Lemon Ricotta Cake: Full Ingredient List

• Butter: Select high-quality, unsalted butter at room temperature for smooth blending.
• Sugar: Choose fine granulated sugar for consistent sweetness and texture.
• Ricotta Cheese: Pick fresh, smooth ricotta with a creamy consistency for rich flavor.

• Eggs: Use large, fresh eggs at room temperature for best integration.
• Vanilla Extract: Select pure vanilla extract for deep, authentic flavor.
• Lemon: Choose plump, bright yellow lemons with smooth skin for vibrant zest.

• All-Purpose Flour: Use fresh, sifted flour to prevent lumps and ensure light texture.
• Baking Soda: Ensure your baking soda is fresh and not expired for proper rising.
• Salt: Select fine sea salt to enhance overall cake flavor subtly.

Equipment Guide for Lemon Ricotta Cake by Jamie Oliver

• Mixing Bowl: Large, sturdy bowl for combining ingredients smoothly.
• Electric Mixer: Handheld or stand mixer for whipping butter and blending batter.
• Springform Pan (9-inch): Essential for easy cake removal with removable sides.
• Measuring Cups: Precise measurements for sugar, flour, and milk.
• Measuring Spoons: For accurate salt, baking soda, and vanilla extract amounts.
• Zester or Grater: To extract fresh lemon zest without bitter white pith.
• Whisk: Helpful for initial mixing and breaking up ingredients.
• Spatula: Perfect for scraping bowl sides and folding dry ingredients.
• Toothpick: Checks cake doneness by testing center for clean insertion.
• Wire Rack: Allows cake to cool evenly without soggy bottom.
• Sifter or Fine Strainer: Optional for dusting powdered sugar on top.

Baking Jamie Oliver’s Lemon Ricotta Cake Step by Step

• Warm Up the Oven

Preheat the oven and prepare a springform pan by coating it with butter and a light dusting of powdered sugar, ensuring a smooth cake release.

• Whip the Creamy Foundation

In a large mixing bowl, blend softened butter and sugar until the mixture becomes light and airy. Fold in ricotta cheese, creating a silky smooth texture that looks irresistibly creamy.

• Build Flavor Layers

Gently incorporate eggs one at a time, stirring in vanilla extract, fresh lemon zest, and juice. This step infuses the batter with bright, zingy notes that will make taste buds dance.

• Create the Cake Batter

Softly fold flour, baking soda, and a pinch of salt into the wet ingredients. Stir carefully to maintain the batter’s delicate texture, making sure all ingredients are perfectly combined.

• Bake and Transform

Pour the batter into the prepared pan and slide it into the hot oven. Bake until the cake turns golden and a toothpick inserted in the center comes out clean, typically around 45-50 minutes.

• Finish with Flair

Let the cake cool in the pan for a few minutes, then transfer to a wire rack. Once completely cooled, dust with a delicate layer of powdered sugar, creating a cloud-like finish that looks as good as it tastes.

Lemon Ricotta Cake Tips and Variations from Jamie Oliver

Explore exciting twists and pro techniques to elevate this classic dessert.

Replace lemon with orange or lime zest for a vibrant flavor transformation. Each citrus brings a unique, bright personality to the cake’s profile.

Fold in crushed graham crackers or toasted almonds into the batter for an unexpected crunch. These additions create delightful textural surprises with every bite.

Top your cooled cheesecake with homemade berry compote, caramel sauce, or melted chocolate. Drizzle generously to add luxurious finishing touches that make guests swoon.

Always bring ingredients to room temperature before mixing. Cold ingredients can cause lumpy batter and uneven baking, preventing that silky-smooth cheesecake texture you’re craving.

How to Serve Jamie Oliver’s Lemon Ricotta Cake

• Dress Up with Powdered Sugar Elegance: Dust the lemon ricotta cake with a delicate snowfall of powdered sugar, creating a stunning visual contrast against the golden cake surface.
• Pair with Fresh Berries: Scatter a vibrant mix of fresh strawberries, blueberries, and raspberries around the cake slice, adding a burst of color and complementary fruity flavor.
• Serve with Creamy Accompaniment: Add a dollop of whipped cream or a scoop of vanilla gelato beside the cake, enhancing its light and zesty profile with a cool, smooth companion.
• Create Brunch Centerpiece: Present this lemon ricotta cake as a star attraction at a weekend brunch, cutting generous slices that showcase its delicate texture and bright citrus notes.

Storing Jamie Oliver Lemon Ricotta Cake Properly

• Store with Care: Transfer cooled cake to an airtight container, keeping it fresh at room temperature for 3-4 days. Cover tightly with plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Refrigerate for Longer Life: When storing in the refrigerator, the cake stays delicious for up to 7 days. Wrap carefully to protect from absorbing other food odors and maintain its delicate flavor profile.
• Freeze for Future Enjoyment: Slice the cake into individual portions before freezing. Wrap each piece separately in plastic wrap, then place in a freezer-safe container. Frozen cake keeps perfectly for 2-3 months, ready to thaw and enjoy whenever a sweet craving hits.
• Revive and Serve: Bring refrigerated or frozen cake to room temperature for about 30 minutes before serving. Dust with fresh powdered sugar to restore its just-baked charm and revive the cake's beautiful presentation.

Zesty Jamie Oliver Lemon Ricotta Cake Recipe

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• Total Time: 1 hour
• Yield: 8 1x

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Description

Homemade jamie oliver lemon ricotta cake delivers Mediterranean sunshine on a plate. Creamy Italian ricotta and zesty citrus create a delightful dessert perfect for sharing with friends and family.

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Ingredients

Scale 1x2x3x

• 15 oz (425 g) whole milk ricotta cheese
• 1.5 cups (300 g) sugar
• 3 large eggs
• 1.5 cups (180 g) flour
• 0.75 cup (170 g) butter, softened (1.5 sticks)
• 1 tsp vanilla
• 1 large lemon, zested and juiced
• 0.5 tsp baking soda
• 0.5 tsp salt
• powdered sugar for dusting on top of the cake

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Instructions

1. Preparation: Preheat oven to 350°F. Grease a 9-inch springform pan with butter and dust with powdered sugar to prevent sticking.
2. Creaming: In a large mixing bowl, blend softened butter and granulated sugar until smooth and pale, creating a light, fluffy base for the cake.
3. Incorporating Ricotta: Add ricotta cheese to the butter-sugar mixture, whipping for 4-5 minutes until the texture becomes exceptionally airy and well-integrated.
4. Egg and Flavor Infusion: Introduce eggs individually, ensuring complete incorporation. Fold in vanilla extract, freshly grated lemon zest, and lemon juice, mixing until uniformly combined.
5. Dry Ingredient Integration: Sift baking soda and sea salt into the mixture. Gently fold in all-purpose flour, carefully mixing until just incorporated, scraping bowl sides to ensure even distribution.
6. Baking Process: Pour batter into prepared pan, spreading evenly. Bake for 45-55 minutes, watching for a golden surface and a clean toothpick test indicating perfect doneness.
7. Cooling and Finishing: Allow cake to rest in pan for 15 minutes, then carefully remove from springform. Transfer to a wire rack to cool completely. Once at room temperature, dust with powdered sugar and slice to serve.

Notes

• Prep Pan Perfectly: Butter and dust the springform pan thoroughly to ensure the cake releases smoothly without sticking.
• Cream Butter Completely: Mix butter and sugar until pale and fluffy, which takes 4-5 minutes of consistent beating to develop the ideal texture.
• Fold Flour Gently: Mix flour delicately to avoid overworking the batter, which can make the cake dense and tough instead of light and tender.
• Check Doneness Carefully: Use the toothpick test to confirm baking – it should come out clean, with no wet batter clinging when inserted into the cake’s center.

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

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 43 g
• Sodium: 200 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 95 mg