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Lemon Ricotta Olive Oil Cake with Cream & Blueberry Compote Recipe
Ash Tyrrell

Lemon Ricotta Olive Oil Cake with Cream & Blueberry Compote

The first time I baked this lemon ricotta olive oil cake, I was surprised by how light and flavorful it turned out. I love how the bright citrus flavor blends perfectly with creamy ricotta and fruity olive oil. When I topped it with whipped cream, lemon curd, and a wild blueberry compote, the cake instantly felt like a bakery-style dessert.
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup caster sugar – Fine sugar dissolves quickly and helps create a light texture in the cake.
  • 2 tablespoons lemon zest – Adds intense citrus aroma and flavor; rubbing it into the sugar releases the oils.
  • 3 eggs – Provides structure and helps the cake rise while keeping it tender.
  • ½ cup fresh lemon juice – Gives the cake its bright tangy flavor and balances the sweetness.
  • ¾ cup good quality olive oil – Makes the cake moist and fluffy while adding a subtle fruity taste.
  • 200 g ricotta cheese – Creates a creamy texture and keeps the cake soft and rich.
  • 1 teaspoon vanilla essence – Enhances the overall flavor and complements the lemon.
  • 2 cups all-purpose flour – Forms the base structure of the cake batter.
  • 2 teaspoons baking powder – Helps the cake rise and become light and airy.
  • 400 g fresh blueberries – These burst during baking and create sweet pockets of blueberry flavor.
  • 1 cup heavy cream for whipped cream – Whipped to soft peaks for a creamy topping.
  • ½ cup lemon curd – Adds extra tangy sweetness when serving.
  • 1 cup wild blueberry compote – A fruity topping that intensifies the berry flavor.

Method
 

  1. Start by preheating your oven to 170°C (340°F) so it’s ready for baking. Line a 20 cm cake tin with baking paper or lightly grease it with oil. This step prevents the cake from sticking and ensures an easy release later.
  2. Place the caster sugar and lemon zest in a large bowl. Rub them together with your fingertips until the sugar becomes fragrant and slightly moist. This process releases the natural oils from the zest and intensifies the lemon flavor in the cake.
  3. Add the eggs to the bowl with the lemon sugar mixture. Whisk everything together until the mixture becomes pale, smooth, and slightly frothy. This step helps incorporate air, which contributes to a lighter cake texture.
  4. Pour in the lemon juice, olive oil, ricotta cheese, and vanilla essence. Whisk the mixture until everything is fully combined and smooth. The ricotta adds creaminess while olive oil ensures the cake stays moist.
  5. Sift the flour and baking powder directly into the bowl. Gently fold them into the wet ingredients using a spatula. Mix until just combined to avoid overworking the batter, which could make the cake dense.
  6. Add half of the blueberries to the batter and fold them in gently. This distributes berries evenly throughout the cake. When baked, they burst and create a jam-like texture that adds natural sweetness.
  7. Pour the batter into the prepared cake tin and smooth the top with a spatula. Scatter the remaining blueberries on top and press them lightly into the batter so they remain partially visible.
  8. Place the pan in the oven and bake for about 50 minutes or until the top turns golden. Insert a skewer into the center; if it comes out clean, the cake is done.
  9. Allow the cake to cool in the pan for about 15 minutes before transferring it to a cooling rack. While the cake cools, whip the cream until soft peaks form and prepare the blueberry compote.
  10. Slice the cooled cake and serve with a generous spoon of whipped cream, lemon curd, and wild blueberry compote. These toppings elevate the simple cake into a beautiful dessert.

Notes

  • I always use fresh lemons instead of bottled juice because the flavor is much brighter.
  • Rubbing lemon zest with sugar makes the citrus flavor stronger and more fragrant.
  • I gently fold the blueberries instead of mixing aggressively to prevent them from breaking.
  • Using good quality olive oil makes the cake richer and gives it a subtle fruity taste.
  • I let the cake cool fully before slicing so it holds its shape perfectly.