Amalfi Lemon Ricotta Torta
This Italian lemon ricotta cake is light, refreshing, and beautifully balanced, with a tender crumb enriched by creamy ricotta and extra-virgin olive oil. Bright lemon zest and fresh juice give it a clean, citrusy lift, while a delicate lemon glaze adds just enough sweetness—no heavy icing required. Inspired by classic Italian café desserts, this cake is rich in flavor yet never dense, making it an elegant, European-style dessert perfect for coffee, brunch, or a relaxed dinner party.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick cooking spray.
- Zest both lemons into a large mixing bowl. Squeeze enough juice to measure ¼ cup and add it to the bowl.
- Add the granulated sugar, olive oil, eggs, and ricotta cheese. Whisk until smooth and well combined.
- Add the flour, baking powder, baking soda, and salt. Whisk just until combined—do not overmix.
- Pour the batter into the prepared pan.
- Bake for 38 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
Glaze the cake
- While the cake is still warm, poke small holes all over the surface with a toothpick.
- Stir together the icing sugar and lemon juice until smooth. Drizzle evenly over the warm cake, allowing it to soak in.
