Jamie Oliver Lemon Ricotta Recipe

When I first tried Jamie Oliver’s lemon ricotta cake, I was looking for something that paired the zest of citrus with the creamy texture of cheese.

I found this recipe to be a delightful comfort food that adds a touch of brightness to any meal.

One key tip for you:

Gently fold the ricotta into the mixture to keep the cake light and airy; this made all the difference in achieving that perfect texture.

The balance between the tart lemon and the rich ricotta always leaves you wanting another slice!

How to Make Jamie Oliver Lemon Ricotta Cake

Ingredients

• 1 1/2 cups Sugar
• 3/4 cup Butter (softened)
• 3 large Eggs
• 1 Egg Yolk
• 1 tsp Vanilla Extract
• 1 Lemon (zest and juice)
• 1 1/2 cups Ricotta Cheese
• 1 1/2 cups All-purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt

Step-by-Step Instructions

Step 1:

Preheat your oven to 350 degrees Fahrenheit.

Step 2:

Grease a 9-inch springform pan with butter and dust with powdered sugar.

Step 3:

In a large bowl, cream together the sugar and softened butter.

Step 4:

Add the ricotta cheese and blend until light and fluffy, which should take 4 to 5 minutes.

Step 5:

Mix in the eggs one at a time, then add the egg yolk.

Step 6:

Stir in the vanilla extract, lemon zest, and lemon juice.

Step 7:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 8:

Combine the wet and dry ingredients together until just blended.

Step 9:

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 10:

Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 11:

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks for Making This Recipe

Pan Preparation

To avoid your cake sticking to the bottom, make sure to grease the pan thoroughly and dust it with powdered sugar, not just flour.

Zesting Right

When zesting your lemon, only grate the yellow skin, not the bitter white pith underneath.

Fluffier Ricotta

For a lighter texture, beat the ricotta until it’s smooth before adding it to the batter.

Toothpick Test

Check the cake at 45 minutes with a toothpick—bake time may vary depending on your oven.

Cooling Patience

Let the cake set in the pan before attempting to remove it. This will allow it to firm up and reduce breaking.

What to Serve with Jamie Oliver Lemon Ricotta Cake

Fresh Fruit Salad

You can’t go wrong with a simple fruit salad to balance the richness of the cake.

I always find that the citrus notes in the cake bring out the best in summer berries and melon.

Vanilla Gelato

A scoop of creamy vanilla gelato complements the zesty lemon flavor beautifully.

You’ll find that it’s a classic pairing for a reason – the cool creaminess is perfect!

Mashed Potatoes

Take a savory turn and pair your cake with some creamy mashed potatoes.

It might sound unconventional, but the creamy texture pairs well with the moist cake.

Sautéed Vegetables

For a lighter option, sautéed vegetables offer a lovely contrast.

Try something like green beans or asparagus to add a bit of crunch and freshness to your plate.

Lemon-Seasoned Rice

A zesty lemon-seasoned rice could be a delightful savory side.

The lemon in the rice echoes the one in the cake, tying the flavors together.

Variations and Substitutions

Gluten-Free Flour

If you have gluten sensitivity, swap out the regular flour for a gluten-free blend.

I’ve found that a one-to-one gluten-free flour works just as well for that tender crumb.

Dairy Alternatives

You can also use a dairy-free ricotta to accommodate those with lactose intolerance.

And if you’re out of ricotta, cottage cheese blended until smooth makes a decent stand-in.

Lemon Zest

If lemons aren’t your thing, try orange or lime zest for a twist.

Using a different citrus will give the cake a unique flavor profile.

Sweetness Level

Feel free to adjust the sugar based on how sweet you like your cake.

Just remember, reducing the sugar too much can affect the texture.

Oil Instead of Butter

If you’re after a lighter crumb, use a neutral oil like canola in place of butter.

This swap also makes the cake dairy-free if you’re using a plant-based ricotta.

Additions

Toss in a handful of blueberries for a pop of color and a burst of tartness.

Or, fold in some chopped nuts for a delightful crunch.

Serving Suggestions

Once baked and cooled, I love dusting it with powdered sugar for a simple finish.

Pair the cake with a dollop of whipped cream or a scoop of gelato on the side for extra indulgence.

Seeing how this lemon ricotta cake lends itself to so many variations and substitutions, you can really make it your own!

How to Store Leftover Jamie Oliver Lemon Ricotta Cake

In the Refrigerator

You should store your leftover Lemon Ricotta Cake in the refrigerator.

Wrap it tightly with cling film or place it in an airtight container.

It will keep nicely for up to 5 days.

In the Freezer

For longer storage, your Lemon Ricotta Cake can be frozen.

First, slice the cake or freeze it whole, depending on your preference.

Wrap the slices or whole cake in plastic wrap, then a layer of aluminum foil.

Your Lemon Ricotta cake will last in the freezer for about a month.

When you’re ready to enjoy it again, thaw it in the refrigerator overnight.

Common Mistakes to Avoid

Overworking the Batter

When you mix the ingredients, be gentle.

Overmixing can lead to a tough cake.

Overbaking

You want to keep an eye on the oven as the cake bakes.

If you overbake, the cake loses its delightful moisture.

Forgetting Ingredients

I can’t stress enough how important it is to double-check your ingredients.

I learned the hard way that leaving out baking powder leads to a very flat cake.

Ingredient Temperature

Make sure your butter, ricotta, and eggs are at room temperature before you start.

Using cold ingredients can affect the batter consistency.

Pan Preparation

Grease your springform pan properly with butter and dust with powdered sugar.

This will make you smile when the cake releases seamlessly.

Zest and Juice Handling

Capture the essence of the lemon by carefully zesting only the yellow skin, not the bitter white pith.

Then squeeze the lemon for fresh juice, because bottled just doesn’t compare.

Final Touches

Resist the urge to slice into the cake hot out of the oven.

Allow it to cool so you get the perfect texture and taste.

Just be patient; it’s worth it!