Mediterranean Sheet Pan Lemon Ricotta Cake
Light and airy lemon ricotta sheet cake with olive oil and fresh herbs. Mediterranean-inspired dessert that's moist and citrusy.
AI SCORE
89
/100
⏱️
70 min
Time
👥
12 people
Servings
🔥
320 kcal
Calories
📊
medium
Difficulty
Ingredients
- 500g ricotta cheese
- 200g caster sugar
- 4 large eggs
- 120ml extra virgin olive oil
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- Zest and juice of 3 lemons
- 2 tbsp fresh rosemary, chopped
- 200g icing sugar
- 3 tbsp lemon juice
- Candied lemon slices for garnish
Instructions
1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch sheet pan.
2
Whisk ricotta, sugar, and eggs until smooth. Slowly add olive oil.
3
Sift flour, baking powder, and salt together. Fold into ricotta mixture.
4
Stir in lemon zest, lemon juice, and chopped rosemary until just combined.
5
Pour batter into prepared pan and smooth top.
6
Bake 35-40 minutes until golden and toothpick comes out clean.
7
Make glaze by whisking icing sugar with lemon juice. Drizzle over warm cake.
8
Garnish with candied lemon slices and serve at room temperature.
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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