Lemon Ricotta Olive Oil Loaf Cake

Lemon Ricotta Olive Oil Loaf Cake

Made with creamy ricotta, a touch of mascarpone, and extra virgin olive oil, this loaf balances richness with lift.

The lemon zest perfumes the crumb without overwhelming it, while a hint of fresh oregano (if you dare) gives the cake a subtle, herbaceous note that surprises. Serve it plain, with seasonal fruit, or with a dollop of mascarpone cream for something special. This loaf keeps beautifully for several days and tastes even better the next day, once the flavors have settled in.

For those who like their cakes a little sweeter, the sugar can be nudged up to one cup; for a more restrained, European-style version, three-quarters of a cup is enough. Either way, this is a versatile keeper that belongs in your regular baking rotation.

Watch my video to follow along step-by-step.

Ingredients

• 1 cup (200 g) granulated sugar
  (or ¾ cup / 150 g for a less-sweet version)

• 3 large eggs

• ¼ cup (60 ml) extra virgin olive oil

• 8 oz (250 g) ricotta cheese (or leftover baked ricotta, crumbled)

• ¼ cup (60 g) mascarpone or mascarpone cream

• 1 ½ cups (190 g) all-purpose flour

• 1 tbsp (10 g) cornstarch

• 2 tsp (8 g) baking powder

• ½ tsp fine sea salt

• Zest of 1 lemon (finely grated, mixed into flour)

• ½ tsp fresh oregano, very finely chopped (optional, fold in at the end)

Method

1. Prepare oven & pan
   Preheat oven to 350°F (175°C). Grease and line a standard 9×5-inch (23×12 cm) loaf pan with parchment.

2. Mix dry ingredients
   In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and lemon zest. The zest perfumes the flour and distributes evenly. Set aside.

3. Beat wet ingredients
   In a stand mixer with the paddle attachment, beat sugar, eggs, and olive oil on medium speed until pale and slightly thickened (about 3 minutes).

4. Incorporate ricotta & mascarpone
   Add ricotta and mascarpone, mixing until smooth. Scrape down sides of the bowl.

5. Combine
   Reduce speed to low. Add dry ingredients in two additions, mixing just until incorporated. Do not overmix.

6. Optional herb note
   If using oregano, fold it in gently with a spatula at the end. It should almost disappear — a background note rather than a flavor burst.

7. Bake
   Transfer batter to prepared pan and smooth the top. Bake on the center rack for 70 minutes, checking at 60. A skewer should come out mostly clean, with just a few moist crumbs. If the top browns too quickly, tent loosely with foil.

8. Cool
   Cool in pan 15 minutes, then lift out and cool fully on a rack. The crumb continues to set as it rests.

📌 Notes

• Sugar adjustment: 1 cup (200 g) for an American dessert loaf; ¾ cup (150 g) for a European-style tea cake.

• Texture: Cornstarch lightens the crumb, ricotta keeps it moist, mascarpone adds richness.

• Flavor balance: Lemon is delicate — enough to lift, not dominate. Oregano (if used) is subtle and perfumed.

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