Lemon-Raspberry Ricotta Cake
Lemon-Raspberry Ricotta Cake is a moist, tender dessert infused with fresh lemon zest and juicy raspberries, enriched by creamy ricotta cheese. Perfect for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk ricotta cheese
- 3 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix ricotta, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
- Add the wet ingredients to the dry and stir until just combined. Do not overmix.
- Gently fold in the raspberries.
- Pour the 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.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Use frozen raspberries if fresh are not available; do not thaw before adding.
- For extra lemon flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
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