Lemon Blueberry Ricotta Olive Oil Layer Cake with White Chocolate Glaze Tips, FAQ & printable recipe

Tips for success

For the fluffiest white chocolate curls, use a block of white chocolate and a box grater. Chill the chocolate for 10 minutes before grating to prevent it from melting and clumping. You can also use a vegetable peeler to create larger, more dramatic curls.

If you want a more intense lemon flavor, add a tablespoon of lemon zest to the glaze before pouring it over the cake.

For extra crunch, sprinkle some toasted sliced almonds on top along with the white chocolate. The cake is best served at room temperature, so take it out of the fridge about 30 minutes before serving.

Variations

• Orange Blueberry Cake: Substitute orange zest and juice for the lemon, and use orange marmalade instead of blueberry compote. Omit the lemon wheels and top with candied orange peel.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend in the cake batter. Ensure the blend contains xanthan gum or add 1/2 teaspoon. Check that all other ingredients are gluten-free.
• Nutty Crunch: Add 1/2 cup of toasted chopped pistachios or almonds to the batter. Sprinkle additional nuts over the glaze along with the white chocolate curls.
• Vegan Adaptation: Use a vegan cake mix and replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use vegan cream cheese for the glaze and dairy-free white chocolate.

Storage and make-ahead

Fridge

Store the glazed cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Freezer

Freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before glazing.

Reheat

To reheat individual slices, warm in a 300°F (150°C) oven for about 10 minutes. This will revive the moisture and aroma.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake can also be frozen for up to 3 months.

To freeze, wrap the unfrosted cake tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before glazing and serving.

The cake can be baked a day ahead and stored unfrosted in the refrigerator. The glaze can also be made in advance and kept in a sealed container in the fridge for up to 5 days.

When ready to serve, bring the cake to room temperature, then glaze and top with the white chocolate curls.

Serving ideas

Serve this cake as the centerpiece of a spring brunch or afternoon tea. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, dust the top with confectioners' sugar just before serving.

The cake is equally delicious on its own, with a cup of coffee or tea. The bright lemon and berry flavors make it a refreshing end to a rich meal.

Cut into generous wedges and serve at room temperature to fully appreciate the moist texture and complex flavors.

Frequently asked questions

Recipe card

Lemon Blueberry Ricotta Olive Oil Layer Cake with White Chocolate Glaze

Prep 25 minCook 55 minRest 30 minTotal 1 h 50 minServes 10

Ingredients

• 1 batch lemon ricotta olive oil cake batter (store-bought or made ahead)
• 1/2 cup blueberry compote (store-bought or homemade)
• 1 cup fresh wild blueberries
• 2 Meyer lemons, thinly sliced and chopped into wheels
• 4 oz white chocolate, grated
• 1 cup thick white lemon glaze (store-bought or made ahead)

Instructions

1. Thinly slice the Meyer lemons into wheels, then chop them into smaller pieces. Place the fresh wild blueberries in a bowl and set aside. Grate the white chocolate on the large holes of a box grater into a bowl, creating fluffy curls.
2. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
3. Pour the lemon ricotta olive oil cake batter into the prepared springform pan, smoothing the top with a spatula. Spoon the blueberry compote over the batter in a swirl pattern. Scatter the fresh wild blueberries and chopped lemon wheels evenly over the top.
4. Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the cake should reach at least 200°F (93°C) to ensure the eggs are fully set.
5. Let the cake cool in the pan on a wire rack for 30 minutes. Then remove the sides of the springform pan and let it cool completely, about 1 hour.
6. Pour the thick white lemon glaze over the cooled cake, spreading it to the edges with a spatula. Immediately sprinkle the grated white chocolate over the glaze while it is still wet.
7. Once the glaze has set, slice the cake into thick wedges and lift each slice with a spatula to serve.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

410

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.