Lemon-Ricotta Olive Oil Cake with Lemon Cream Frosting
 
Makes 1 (8-inch) cake
Ingredients
  • 6 large eggs
  • 1½ cups granulated sugar
  • 1 teaspoon vanilla bean paste
  • ¼ cup ricotta cheese
  • 1 tablespoon honey
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ cup milk
  • ½ cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup olive oil
  • Lemon Simple Syrup (recipe follows)
  • Lemon Cream Frosting (recipe follows)
  • Garnish: thinly sliced lemon, lemon leaves
Instructions
  1. Preheat oven to 350°. Spray 2 (8-inch) round cake pans with cooking spray with flour, and line bottoms with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla bean paste at high speed until pale yellow and fluffy, about 4 minutes. When the whisk is lifted, the egg mixture should fall from the attachment in a ribbon pattern that sinks into the batter after a few seconds.
  3. In a medium bowl, whisk together ricotta cheese, honey, lemon zest, lemon juice, milk, and buttermilk until incorporated.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Reduce mixer speed to medium, and slowly pour in olive oil. Reduce mixer speed to low; gradually add flour mixture to egg mixture alternately with ricotta mixture, beginning and ending with flour mixture, scraping down bowl and beating just until combined after each addition. Divide batter between prepared pans, tapping pans to remove air bubbles.
  6. Bake until a wooden pick inserted near the center comes out clean, 30 to 40 minutes.
  7. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on a wire rack, at least 1 hour.
  8. Using a serrated knife, trim off tops of cake to create even layers. Brush each cake layer generously with Lemon Simple Syrup. For a rustic look, spread Lemon Cream Frosting thickly between layers and on top of cake, and thinly around sides of cake. Garnish with thinly sliced lemons and lemon leaves, if desired.
Recipe by Victoria at https://victoriamag.com/lemon-ricotta-olive-oil-cake-with-lemon-cream-frosting-recipe/