Lemon-Raspberry Ricotta Cake

Lemon-Raspberry Ricotta Cake is a soft, tender cake infused with bright lemon flavor and bursting with juicy raspberries. Made with creamy ricotta cheese, this dessert is moist and light, perfect for spring gatherings, brunches, or an elegant teatime treat.

Why You’ll Love This Recipe

• Moist and Rich: Ricotta adds a creamy texture that keeps the cake tender without being heavy.
• Fresh and Fruity: Lemon and raspberries bring a zesty, refreshing burst of flavor.
• Simple to Make: No mixer needed—just a bowl, a whisk, and fresh ingredients.
• Stunning Presentation: Golden top, vibrant berries, and a dusting of powdered sugar make it dinner-party worthy.
• Versatile Treat: Great for dessert, breakfast, or a midday snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups fresh raspberries
• 1 tablespoon all-purpose flour (for coating raspberries)
• 1 cup granulated sugar
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
• 3 large eggs
• 1½ cups whole milk ricotta cheese
• ⅓ cup lemon juice (from 2 lemons)
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, melted and cooled
• Powdered sugar, for dusting (optional)

Directions

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and lightly dust with flour or line with parchment paper.
2. Prep Raspberries
   Toss raspberries gently with 1 tablespoon of flour. This prevents them from sinking during baking.
3. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, salt, and lemon zest.
4. Mix Wet Ingredients
   In a large bowl, whisk together eggs, ricotta, lemon juice, vanilla extract, and sugar until smooth.
5. Combine and Fold
   Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the melted butter, then gently fold in the floured raspberries.
6. Bake
   Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
   Let the cake cool in the pan for 20 minutes. Remove from the pan and let cool completely. Dust with powdered sugar before serving, if desired.

Servings and Timing

• Servings: 10 to 12
• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 5 minutes

Variations

• Berry Swap: Use blueberries, blackberries, or strawberries in place of raspberries.
• Nutty Twist: Add sliced almonds or crushed pistachios on top before baking.
• Citrus Blend: Use orange or lime zest for a different citrus profile.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a GF version.

Storage/Reheating

• Room Temperature: Store covered for up to 2 days.
• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: Best served at room temperature, but you can warm slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them. Toss them in flour and add directly to the batter to prevent excess moisture.

Do I have to use a springform pan?

A springform pan helps with easy removal, but you can use a 9-inch cake pan—just grease and line with parchment.

Why coat raspberries with flour?

It prevents them from sinking to the bottom of the cake during baking.

Can I substitute the ricotta?

You can try whole milk Greek yogurt or cottage cheese blended smooth, but ricotta gives the best texture.

Is this cake overly sweet?

No, it’s lightly sweetened to balance the tart raspberries and lemon.

Can I make it ahead?

Yes! The flavors develop beautifully overnight—store covered at room temperature or in the fridge.

Does it need to be refrigerated?

Not for short-term storage (1–2 days), but refrigerate if keeping longer.

Can I make this dairy-free?

Use a dairy-free butter alternative and plant-based ricotta (like almond or cashew-based options).

Can I add a glaze?

Yes! A lemon glaze made with powdered sugar and lemon juice is a great addition.

Will the raspberries sink?

If coated in flour and gently folded in, they should stay suspended in the batter.

Conclusion

Lemon-Raspberry Ricotta Cake is a show-stopping dessert that’s surprisingly easy to make. The creamy ricotta, zesty lemon, and tart berries come together in a moist and flavorful cake that’s perfect for any occasion. Whether you’re baking for a brunch, holiday, or just because—it’s a guaranteed crowd-pleaser.

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