Lemon Ricotta Cake Recipe

Prep oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or an 8-9 inch round cake pan and line the bottom with parchment paper. Lightly oil the sides.

Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

In a large mixing bowl, whisk the granulated sugar and lemon zest for 30–60 seconds to release the oils and fragrance from the zest.

Add the eggs to the sugar and zest and whisk until combined and slightly frothy (about 1–2 minutes).

Whisk the ricotta briefly to loosen it (or pass through a fine sieve for extra-smooth texture). Add the ricotta, olive oil, lemon juice, and vanilla to the egg-sugar mixture and whisk until smooth and homogenous.

Gently fold the dry ingredients into the wet mixture with a rubber spatula in 2 additions, folding just until no streaks of flour remain. Do not overmix.

Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter to release large air bubbles.

Bake on the center rack for 35–45 minutes, or until the top is golden, a toothpick inserted near the center comes out with moist crumbs (not wet batter), and the cake springs back slightly to the touch.

Remove from oven and let cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, then release the springform or invert the cake onto a rack to cool completely, top side up.

While the cake bakes or cools, make the apricot compote. Place the halved apricots, sugar, lemon juice, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until the apricots soften and begin to break down but still hold some shape. If you prefer a smoother compote, mash lightly with a fork or the back of a spoon, or pulse with an immersion blender briefly.

Remove from heat and let cool to room temperature. Transfer to a bowl and refrigerate if not using immediately.

Toast hazelnuts (if not already toasted): spread nuts on a small baking sheet and toast in the 350°F (175°C) oven for 6–8 minutes until fragrant. Rub skins off in a towel if desired, then chop coarsely.

Combine the chopped hazelnuts with the demerara sugar, melted butter, and a pinch of salt in a small bowl. Toss to coat. Spread on parchment and let cool — the sugar will be slightly crunchy and help create a crisp texture.

You can pulse the mixture briefly in a food processor for a more uniform crunch, but keep some larger pieces for texture.

Chill a medium mixing bowl and whisk (or use a stand mixer chilled bowl) for 10–15 minutes in the freezer for better whipping.

Pour the cold heavy cream into the chilled bowl and whisk to soft peaks (about 2–3 minutes with an electric mixer on medium-high).

Fold the sweetened condensed milk into the whipped cream gently until combined. Stir in the olive oil, lemon zest, and a pinch of salt. Fold until uniform; little swirls of olive oil are fine and attractive.

Transfer the mixture to a small loaf pan or ice cream container and smooth the top. Cover tightly and freeze for at least 3–4 hours until firm. For a softer texture, freeze 2–3 hours.

If the cake has been refrigerated, bring to room temperature for 20–30 minutes before serving for best texture and flavor.

Spoon a few tablespoons of apricot compote onto each plate or onto the cake surface where slices will be placed.

Slice the lemon ricotta cake into 8 even slices. Place a slice on each serving plate.

Top each slice with a small scoop (about 1/3 cup) of the olive oil ice cream.

Spoon a tablespoon or two of apricot compote alongside or over the cake and ice cream.

Scatter the hazelnut crunch over the ice cream and compote for texture and nutty flavor.

Dust lightly with powdered sugar if desired and garnish with extra lemon zest or a thin lemon slice. Serve immediately so the ice cream doesn't fully melt.