Savor the bright citrus character of Lemon-Ricotta Olive Oil Cake, enriched with buttermilk and vanilla bean paste. Each tangy layer is glazed generously with lemon simple syrup and covered with creamy frosting.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Jade Sinacori
For more delectable olive oil–infused recipes, see “A Golden Touch of Olive Oil” on page 85 of the October 2017 issue of Victoria.
