This Italian-style Lemon and Raspberry Ricotta Cake is so deliciously good! It is full of lemon, raspberry, and creamy ricotta flavors, all rolled into one fabulous cheesecake. So tender and moist, it is the perfect spring or summer cake for entertaining guests and loved ones. This is a tried-and-tested recipe that you can rely on.

I love anything with lemon flavors, and this cake is no exception! It has the bright notes of tangy lemons, the fruity berry flavor of raspberries, and the savory, creamy deliciousness of ricotta cheese. What’s more, the cake is tender and totally moist. 

It is a wonderful all-around cake that you can serve for breakfast or tea time and is perfect for an after-dinner sweet treat. It’s great on its own, dusted with some confectioners’ sugar, but it’s even better when drizzled over with a yummy homemade custard sauce. If you wish to make this with the custard sauce, please find the recipe here.

Hubby and I have been to Italy a few times, both as husband and wife and individually. One thing we share in common is our love for the Italian countryside, the people, and, naturally, their glorious cuisine! 

Thankfully, a year before the pandemic hit the globe, we returned to Italy for a brief visit. This time, we decided to visit Naples since neither of us had been to this part of Italy. We were totally excited about this trip.  

It was not only a chance to see beautiful Italy but also a good opportunity for hubby and me to spend some quality time together – just us on one trip. We left our kids with grandma in England, who kindly volunteered herself as caretaker of our almost teenage son and tween daughter.

Hubby made all the bookings and got us a wonderful Air BnB with a sea view just a stone’s throw from the shore. As if this wasn’t totally awesome already, the lodging package came with free breakfast, and we were happy we didn’t have to spend precious money on our early morning eats.

And what a feast each breakfast was! I can still remember how wonderful the spread is – it was like a buffet. So many delicious options! Best of all, we were served at least four types of cake for breakfast!!! Yes, you read that right – cakes for breakfast! I had to try them all, of course as each one was different, and I must say all of them were scrumptious.

In memory of such a delightful trip and because we totally enjoyed the cakes they served us in the BnB I have decided to make a cake similar to what we had there. Instead of peaches in a cake, I opted for raspberries (the ones I had at hand) and made this delectable Italian-style Lemon Raspberry Ricotta Cake! After all, we had the best lemons we could find right in Sorrento, so this lemony cake is a fitting tribute to this gorgeous Italian city. It will give you a sense of what it’s like to live in an Italian village not too far from the sea!

Ingredients for Easy Lemon Raspberry Ricotta Cake

• All-purpose flour: Provides the structure and base of the cake.
• Baking powder: Acts as a leavening agent, helping the cake rise and become light.
• Salt: Enhances the flavors of the other ingredients.
• Granulated sugar: Sweetens the cake and contributes to its moistness.
• Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure.
• Ricotta cheese: Adds moisture, tenderness, and a subtle richness to the cake.
• Unsalted butter: Contributes to the cake’s flavor, tenderness, and moistness.
• Lemon zest: Provides a bright, citrusy flavor and aroma.
• Lemon juice: Adds tartness and enhances the lemon flavor.
• Lemon extract: Boosts the lemon flavor for a more pronounced taste.
• Raspberries: Add bursts of fruity sweetness and moisture to the cake.
• Confectioner’s sugar: Used for dusting, adding a touch of sweetness and visual appeal.

Step-by-Step Instructions to Make This Easy Lemon Raspberry Ricotta Cake

Preheat the oven to 350°F. Grease with butter or line a 9″-square pan with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, and salt.

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. Beating your eggs with sugar until reaching ribbon consistency ensures a light cake later. Don’t skip this step.

Add the ricotta cheese, butter, lemon juice, zest, and lemon extract and mix until smooth. Fold in the dry ingredients 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 nicely browned on top and a skewer inserted in the center comes out clean.

Allow it to cool fully in the pan before slicing. Serve with a dusting of confectioner’s or powdered sugar or drizzle with custard sauce.

What is ribbon drizzle consistency when baking a cake?

The ribbon stage, or ribbon consistency, in baking, refers to the texture of an egg and sugar mixture after being whisked to a pale, thick consistency. When the mixture is drizzled back onto itself, it forms “ribbons” that briefly remain on the surface before slowly dissolving back into the mixture. This indicates the mixture has reached the desired thickness and loft, essential for creating structure in recipes, especially those relying on whipped eggs for leavening. Achieving the ribbon stage is crucial for a light and airy cake.

This Easy Lemon Raspberry Ricotta Cake is the perfect dessert for any summer gathering or when you’re craving a slice of sunshine. Its bright flavors and moist texture make it a standout treat that’s sure to impress. Whether you’re an experienced baker or trying your hand at cake-making for the first time, this recipe is foolproof and guaranteed to deliver delicious results. So, preheat that oven, gather your ingredients, and get ready to bake a cake that will have everyone asking for seconds!

Last updated on February 18th, 2025 at 07:28 pm