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–+ servings

Yummy Lemon Raspberry Ricotta Cake

So deliciously good, this Italian-style Lemon and Raspberry Ricotta Cake is full of sweet-lemony, fruity, and creamy cheesy flavors all-rolled into one fabulous cake! So tender and moist, this is the perfect cake for any celebration!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 12
Calories 250 kcal

Ingredients
 

  • 1½ cups all-purpose flour,
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated Sugar
  • 3 large eggs, room temperature
  • 1 cup ricotta cheese,
  • ½ cup unsalted butter (1 stick), melted
  • ½ tsp vanilla extract, optional
  • 3 tbsp freshly squeezed lemon juice
  • grated zest of 1 lemon
  • 1¾ cups raspberries, divided (set aside the 1/4 cup for topping)
  • confectioner's or powdered sugar, for dusting

Instructions
 

  • Preheat the oven to 350°F. Grease with butter or line a 9"-square pan or 10-inch deep round pie pan with parchment paper.
    In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugar and eggs until pale in color and thick with a ribbon drizzle consistency. This helps ensure the cake turns out light in texture.
  • Beat in the ricotta cheese until combined. Then slowly add in the melted butter, vanilla extract (if using), lemon juice, and zest. Fold in the flour mixture gently to incorporate, but do not overmix.
  • Gently fold the 1½ cups of raspberries. Pour the batter into the prepared pan. Scatter the remaining raspberries on top. Bake for about 45-50 minutes or until the edges are browned and a skewer inserted in the center comes out clean. Allow to fully cool in the pan before slicing. Serve with a dusting of confectioner's or powdered sugar or drizzle with custard sauce.

Notes

Achieving ribbon consistency simply means that when the eggs and sugar are mixed together it should reach the stage where the mixture results in a pale color, has thickened, the sugar has thoroughly dissolved, and when it is drizzled it falls from the whisk forming a ribbon-like pattern.
The cake can be made 1-2 days ahead. Store tightly wrapped at room temperature.

  • Room Temperature Ingredients: Ensure your eggs, ricotta, and butter are at room temperature for easier mixing and a more uniform batter.
  • Don't Overmix: When incorporating the dry ingredients, mix just until combined. Overmixing can lead to a dense, tough cake.
  • Fresh vs. Frozen Raspberries: While fresh raspberries are ideal, you can use frozen ones in a pinch. If using frozen, don't thaw them before adding to the batter to prevent color bleeding.
  • Lemon Zest Technique: When zesting your lemon, be careful to only grate the yellow part of the peel, avoiding the bitter white pith underneath.
  • Checking for Doneness: Start checking your cake at the 40-minute mark, as oven temperatures can vary. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If you wish to make the custard sauce for this, please find the recipe here > How to make Yummy Vanilla Custard Sauce (Creme Anglaise)

 

 

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 79mgSodium: 189mgPotassium: 76mgFiber: 2gSugar: 18gVitamin A: 399IUVitamin C: 6mgCalcium: 97mgIron: 1mg
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