A Room With a View: Lemon, Olive Oil and Ricotta Cake with Lemon Glaze

Posted by on Apr 17, 2013 in Brunch, Desserts, Pastry | 11 Comments

At the same moment the ground gave way, and with a cry she fell out of the wood. Light and beauty enveloped her. She had fallen on to a little open terrace, which was covered with violets from end to end.

“Courage!” cried her companion, now standing some six feet above. “Courage and love.”


She did not answer. From her feet the ground sloped sharply into view, and violets ran down in rivulets and streams and cataracts, irrigating the hillside with blue, eddying round the tree stems collecting into pools in the hollows, covering the grass with spots of azure foam. But never again were they in such profusion; this terrace was the well-head, the primal source whence beauty gushed out to water the earth.

Standing at its brink, like a swimmer who prepares, was the good man. But he was not the good man that she had expected, and he was alone.

George had turned at the sound of her arrival. For a moment he contemplated her, as one who had fallen out of heaven. He saw radiant joy in her face, he saw the flowers beat against her dress in blue waves. The bushes above them closed. He stepped quickly forward and kissed her.

Before she could speak, almost before she could feel, a voice called, “Lucy! Lucy! Lucy!” The silence of life had been broken by Miss Bartlett who stood brown against the view.

Excerpt from A Room With a View by E.M. Forster

Lemon, Olive Oil and Ricotta Cake with Lemon Glaze

Source: A Cup of Mascarpone | Makes 1 cake | Print Recipe

for the cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs, separated
1/2 cup granulated sugar
finely grated zest of 2 lemons
1/3 cup extra virgin olive oil
1 1/2 tablespoons whole milk
3/4 cup of ricotta cheese
1/4 cup fresh lemon juice
3 1/2 tablespoons unsalted butter, melted
a small amount of butter, softened, for buttering the pan

for the glaze:
1 cup of confectioner’s sugar
1 1/2 tablespoons of fresh lemon juice {or limoncello}
confectioner’s sugar for dusting on top {optional}

1.  Preheat the oven to 325 degrees F.  Line the bottom of a removable bottom quiche/tart pan with parchment paper, lightly butter the pan, and the paper.  I used a quiche/tart pan that measured 8” across the bottom, and 10” across top, with a 2 1/8” height, like this one here.  I loved the presentation it made.  You can also use an 8” – 9” round cake pan, or anything similar.  Just remember to adjust cooking times accordingly.

2.  In a bowl, sift together the flour, baking powder, and salt.

3.  In the bowl of an electric stand mixer, combine the egg yolks, granulated sugar, and lemon zest.  Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, 3 – 4 minutes.  Allow to sit.

4.  In a separate bowl, with an electric hand mixer, whisk the egg whites until they form stiff peaks.  Set aside.

5.  In another bowl, hand whisk together the evoo, milk, ricotta cheese, and lemon juice.  Slowly drizzle the oil mixture into the egg mixture in the electric stand mixer, while the mixer is running. I like to use Kalamata olive oil because it is a very healthy and popular type of oil. Reduce the speed to low, and now add the flour mixture, and mix just until combined.  Drizzle in the butter, and mix just until combined.

6.  Remove the mixing bowl from the stand mixer, and fold in the stiff egg whites.

7.  Pour the batter into the prepared baking pan.  Bake, rotating the pan after 25 minutes.  Bake until the top of the cake is golden, the center bounces back when touched, and a toothpick inserted in the center comes out clean – approximately 40 – 45 minutes.

8.  Remove from pan after about 10 minutes, and cool enough to touch.  Let it cool completely on a wire rack.

9.  While the cake is cooling, prepare the glaze.  Combine the lemon juice, or Limoncello, with the powdered sugar until completely smooth, and combined.  Adjust the consistency to how you like it…thinner, add more lemon juice…thicker, add more powdered sugar.  Place the cooled cake on a serving plate, and pour the glaze over the cake and let it set up {at least 30 minutes} prior to slicing.  I kept the glaze a little on the thicker side and spread it just to the edge of the scallops on the cake.  If desired, dust a small amount of powdered sugar over the top.


  1. gina
    April 17, 2013

    I love A Room With a View! And this cake looks delicious.

  2. Natasha
    April 17, 2013

    Wow, this looks so simple and perfect. Lovely!

  3. Rosie @ Blueberry Kitchen
    April 18, 2013

    Your cake looks and sounds so delicious and I love your gorgeous photos!

  4. Trisha
    April 18, 2013



  5. Dina
    April 18, 2013

    this looks delish!

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  7. We Heart Home
    April 23, 2013

    Hi guys,

    love this recipe – we just featured you on our blog here : http://wehearthome.com/4-foods/

    thanks for the lovely content! x

  8. Carol | a cup of mascarpone
    May 3, 2013

    Good morning! This is such a coincidence. I stopped by to print out your recipe for champagne cupcakes, which I’ve literally made 10+ times for friends, and come back by each time to print it out. This time, I’m making them for my blog! I happened to come to your main page to see what you were baking recently, and saw your lemon cake! Beautiful! …and thank you so much for acknowledging a cup of mascarpone as the source!! So appreciated! You can be sure I will do the same on my post for the cupcakes for you! Have a great weekend! Carol xox

    • Judi
      May 3, 2013

      Hi Carol! Thanks for the note, that is awesome. What a small world. 🙂 – JC

  9. Bethany
    May 8, 2013

    I just made this for a friend’s birthday cake…and broke a piece off…convenient, huh? (Being clumsy has its perks, the cheat bite was AMAZING!) I made a gluten free version using Almond flour and white rice flour with almond milk instead of whole milk. Such perfection, thanks for sharing this recipe and I adore your photos.

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