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Moist Lemon Rosemary Olive Oil Cake with Whipped Honey Ricotta

lemon rosemary olive oil cake - featured image
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A moist and fragrant lemon rosemary olive oil cake topped with whipped honey ricotta, perfect for brunch or casual gatherings. The cake balances zesty lemon and earthy rosemary with a creamy, sweet ricotta topping.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (sodium bicarbonate)
  • ¼ teaspoon fine sea salt
  • 1 tablespoon fresh rosemary, finely chopped (tender leaves only)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) extra virgin olive oil
  • ½ cup (120g) Greek yogurt
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • For the Whipped Honey Ricotta Topping:
  • 1 cup (240g) whole-milk ricotta cheese
  • 2 tablespoons honey (mild-flavored like clover or wildflower)
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and sea salt. Stir in chopped rosemary.
  3. In a large bowl, whisk sugar and eggs until pale and fluffy, about 2–3 minutes. Slowly whisk in olive oil to emulsify.
  4. Add Greek yogurt, lemon juice, lemon zest, and vanilla extract to the wet mixture and whisk until combined.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, mixing gently to keep batter airy.
  6. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, checking at 35 minutes with a toothpick for doneness.
  7. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. To prepare the whipped honey ricotta, combine ricotta, honey, heavy cream, and optional lemon zest in a bowl. Whip with an electric mixer or whisk until light and spreadable. Chill until ready to serve.
  9. Slice the cooled cake and top with dollops of whipped honey ricotta. Garnish with rosemary sprigs or lemon slices if desired.

Notes

Use fresh rosemary for best flavor; dried rosemary can be used sparingly. Do not overmix batter to keep cake tender. Chill ricotta and utensils before whipping for best texture. Start checking cake at 35 minutes to avoid over-baking. Store cake and ricotta separately in airtight containers. Cake tastes better the next day as flavors meld.

Nutrition

Keywords: lemon cake, rosemary cake, olive oil cake, whipped honey ricotta, moist cake, brunch dessert, easy cake recipe

Find it online: https://lirafood.com/moist-lemon-rosemary-olive-oil-cake-recipe-with-whipped-honey-ricotta-easy-step-by-step/