Lemon Raspberry Ricotta Cake
This Lemon Raspberry Ricotta Cake is ultra moist, tender, and bursting with bright citrus flavor and juicy raspberries. Made with creamy ricotta for a soft, delicate crumb, this elegant yet simple cake is perfect for spring brunch, Easter dessert tables, baby showers, and summer gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk ricotta cheese drained if watery
- 3 large eggs room temperature
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries tossed in 1 tablespoon flour
- Optional Finishing:
- Powdered sugar for dusting
- Lemon glaze powdered sugar + lemon juice
- Fresh raspberries and lemon slices for garnish
Instructions
- Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- Step 2: Cream the Base
- In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Step 3: Add Ricotta & Lemon
- Mix in ricotta, vanilla extract, lemon zest, and lemon juice until smooth.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture. Mix just until combined.
- Gently fold in raspberries that have been lightly coated in flour.
- Step 5: Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- If top browns too quickly, loosely tent with foil.
- Step 6: Cool & Finish
- Cool in pan for 15 minutes, then transfer to a wire rack.
- Once completely cool, dust with powdered sugar or drizzle with lemon glaze.
Notes
- Use whole milk ricotta for best texture and richness.
- Drain ricotta slightly if it seems watery.
- Toss raspberries in flour to prevent sinking.
- Do not overmix after adding flour to keep cake tender.
- Cake flavor deepens after resting for several hours or overnight.