Lemon-Raspberry Ricotta Cake Recipe
This Lemon-Raspberry Ricotta Cake is a moist and tender dessert bursting with fresh lemon zest and juicy raspberries. Made with creamy ricotta cheese and a hint of vanilla, this cake balances tartness and sweetness perfectly. It’s an ideal treat for any occasion, featuring a golden crust with soft, flavorful layers inside.
- Prep Time: 20 minutes
- Cook Time: 70-90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 medium lemon (zest only)
Wet Ingredients
- 3 large eggs
- 1 1/2 cups ricotta (approx. 400 grams)
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 medium lemon (juice only)
Fruit
- 1 1/2 cups raspberries (frozen or fresh), divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch diameter cake pan with parchment paper and lightly coat it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, lemon zest, and kosher salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk eggs, ricotta cheese, lemon juice, and vanilla extract until the mixture is smooth and creamy.
- Combine Ingredients: Gently fold the wet ingredients into the dry ingredients until just blended. Then carefully fold in the melted, cooled butter followed by 1 cup of the raspberries, being careful not to crush the berries to maintain their shape.
- Pour and Top Batter: Scrape the batter into the prepared cake pan evenly. Scatter the remaining 1/2 cup of raspberries over the top to add a fresh and colorful finish.
- Bake the Cake: Place the cake in the oven and bake for 70-90 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before carefully removing it. This helps the cake firm up and prevents crumbling when sliced.
Notes
- Using fresh raspberries yields a juicier texture, but frozen raspberries are a convenient substitute.
- Make sure the melted butter is cooled before folding in to prevent curdling the batter.
- Allow the cake to cool thoroughly before slicing to maintain its shape and texture.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For an extra lemony flavor, serve with lemon glaze or dust with powdered sugar.
Find it online: https://recipesbyliza.com/lemon-raspberry-ricotta-cake-recipe/
