This juicy and soft lemon and ricotta cake will fill you up these cold winter days.



• 4 unsprayed lemons

• 180ml of olive oil

• 230g of smooth flour

• 2 teaspoons baking powder

•a bit of salt

•3 eggs

• 150g of sugar

• juice of 2 lemons

• 250g ricotta



Grate the rind of 2 lemons on a fine grater, and peel the other two lemons with a potato peeler, then cut it into small, thin strips with an even sharp knife. Pour the olive oil into a small pot and add to it the lemon zest that you prepared this way. Heat and fry slowly until the lemon zest is curled. Remove from the heat, collect the crust from the top with a spoon and place it on a plate with powdered sugar. Roll it in sugar and leave the oil to cool a bit.

Preheat the oven to 180 ° C.

Meanwhile, mix the dry ingredients – flour, baking powder, salt and the rest of the lemon zest. In another bowl, beat the eggs and sugar with a mixer until the mixture becomes creamy. Then add the chilled olive oil and ricotta, and lemon juice and mix until the mixture is even. Then, with a large spoon, gently stir in the dry ingredients.

Bake for 40-60 minutes in a preheated oven at 180 ° C. Cool, then sprinkle with powdered sugar if desired and sprinkle with the lemon zest that you rolled in the sugar.

Good apetite!