Lemon Ricotta Cake with Raspberries

Delectably light, deliciously tender and moist, my lemon ricotta cake is an easy yet elegant little snacking cake to serve up, perfect for spring and summer. Brimming with loads of lemony flavor, plus richness from whole milk ricotta cheese and butter, this lemon ricotta cake recipe has added zingy flavor from fresh, sweet raspberries sprinkled in!

Ricotta Cake with Loads of Lemony Flavor

This sunny time of year calls for bright and zingy flavors, and when I think of bright and zingy flavors I always think of lemons.

I absolutely adore the fresh, clean and cheery flavor of lemons. You never have to twist my arm to get me to use this zippy citrus in all sorts of recipes, both savory and sweet.

If there's one thing that I often crave, it's a lemony dessert, from my recipe for moist lemon bundt cake, to my lemon curd parfait, to my cool and creamy lemon cheesecake bars.

And now, this fresh lemon ricotta cake is my latest favorite on repeat that I've been enjoying baking up this season.

Sprinkled with a big handful of fresh, ruby red raspberries for added color and fruity flavor (though those can easily be be left out), my lemon ricotta cake recipe is light in texture yet incredibly moist, and has wonderfully rich flavor.

So aromatic, so simple and so elegant, this lemon ricotta cake can be baked up when you're craving a simple snacking cake to enjoy with afternoon tea, coffee or espresso, or served as a delicious dessert course after a lovely meal.

Simply dusted with a touch of powdered sugar, it's absolutely scrumptious!

My Recipe for Lemon Ricotta Cake with Raspberries

When making lemon ricotta cake, the ricotta is the star ingredient that makes this cake batter nice and rich...

Ricotta is an Italian fresh cheese that's slightly similar to cottage cheese, though with a very fine curd and a rich, soft, milky texture. It's made from the whey that's leftover from other cheesemaking, and it's not tangy, but rather neutral and a little sweet—it adds lovely suppleness and tenderness to a cake when mixed in.

I use a whole container of ricotta for this cake, and I like to drain it in a fine mesh sieve first, for fifteen minutes, to allow some of the excess liquid to drip away before adding it to the recipe.

Some other ingredients I'm using here are all-purpose flour, salt and leavening agents, unsalted butter, sugar, eggs, aromatic vanilla, and of course, those lemons...

I use lots of lemon zest as well as some lemon juice in this recipe, and it instantly brightens up the aroma of the batter, filling the kitchen with the smell of fresh, tangy lemons!

And since adding fresh, sweet seasonal berries into my warm weather desserts is something I adore doing, I'm opting for a small package of fresh raspberries for this cake, folded into the batter as well as a few sprinkled over top of the batter before baking.

One could substitute other berries, if desired (blueberries, blackberries, even chopped strawberries), or leave them out all together for a more traditional and simple lemon ricotta cake.

Here's a sneak peek at my lemon ricotta cake recipe: (or just jump to the full recipe...)

1. To get started, I add my ricotta to a fine mesh strainer set over a bowl, and allow it to drain of any liquid for about 15 minutes, while I gather the rest of my cake ingredients.
2. While the ricotta drains, I whisk together my dry ingredients to have ready and on hand.
3. Then, I add my room temp butter to my mixer fitted with a paddle attachment, along with my sugar and my lemon zest, and beat those together until fluffy.
4. I add in the drained ricotta cheese, along with the rest of my wet ingredients, then slowly add in my dry ingredients, mixing just until everything is well combined.
5. Using a rubber spatula, I fold most of the raspberries into the batter.
6. Next, I spoon the batter into a prepared 9 inch spring form cake pan (allows room for the cake to rise), top with the remaining raspberries, and bake the lemon ricotta cake until golden (or until an inserted skewer or toothpick comes out clean).
7. Once the lemon ricotta cake has cooled for a few moments in the pan, I allow it to cool completely on a wire rack before dusting with powdered sugar and serving.

Recipe

Lemon Ricotta Cake with Raspberries

by Ingrid Beer

Print Recipe

Filled with bright, lemony flavor, this moist lemon ricotta cake is sprinkled with fresh raspberries, perfect for the sunny season!

Category: Desserts
Cuisine: Italian-American

Yield: Serves 12

Nutrition Info: 312 calories (per serving)

Prep Time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Ingredients:

• 1 (15 ounce) container whole milk ricotta cheese
• 1 ½ cups all-purpose flour
• ¾ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter, room temp (12 tablespoons)
• 1 ¼ cup granulated sugar
• 2 tablespoons lemon zest (from roughly 2 large lemons)
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 ½ ounces lemon juice (3 tablespoons)
• 6 ounce package fresh raspberries, divided use (optional, can leave out if desired)
• Powdered sugar, for dusting

Preparation:

1. Begin by gathering and prepping all of your cake ingredients according to the ingredient list above to have ready and organized for use.
2. Place the ricotta into a fine mesh strainer set over a bowl, and allow it to drain of liquid for about 15 minutes. Discard the liquid.
3. Preheat the oven to 350°, and line a 9 inch spring form pan with parchment round and give a good spritz with cooking spray.
4. Meanwhile, whisk together the flour, salt, baking powder and baking soda in a medium bowl, and set these dry ingredients aside for a moment.
5. To the bowl of an electric mixer fitted with a paddle attachment, add the room temp butter, the sugar and the lemon zest. Mix these together until fluffy and well combined, for about 4 to 5 minutes.
6. Next, add in the drained ricotta cheese, and mix that in to combine. Then, add in the eggs, one at a time, until each is blended in.
7. Add in the vanilla and the lemon juice, and blend those in until combined.
8. Then, slowly add in the dry ingredients, and allow them to mix in just until combined, taking care not to over mix the batter to keep it light and fluffy.
9. Next, add about 1 cup of the fresh raspberries to the batter (if using), and gently fold them in with rubber spatula, taking care not to crush the berries too much.
10. Spoon the cake batter into your prepared spring form pan, smooth out the top a bit to make the batter even, and scatter the remaining raspberries (roughly ⅓ cup) over top of the cake.
11. Bake the lemon ricotta cake for roughly 55 minutes, or until a skewer inserted into the center of the cake comes out clean.
12. Allow the cake to cool in the pan for 20 minutes, then release the spring form and allow the cake to cool completely before dusting with powdered sugar, and serving.

Tips & Tidbits for my Lemon Ricotta Cake Recipe with Fresh Raspberries:

• Raspberries, an optional yet zippy addition: I have enjoyed this lemon ricotta cake just as it is, no berries added, and it is simply scrumptious. But I love to add fresh raspberries when they are sweet and in season, as they bring lovely color and a nice “zing” to this refreshing cake! You can leave them out if you prefer, just skip the step of adding them.
• Whole milk ricotta cheese for rich flavor and tender texture: Opt for whole milk ricotta here, if possible, as it adds a touch more fat and richness, and tenderizes this lovely cake a bit more. The ricotta sort of melts into the batter, and creates really delicious flavor that compliments the butter in the recipe.
• Lots of lemon zest and juice for fresh lemony flavor: I'm using a good amount of zest in this batter from about 2 large lemons. It just makes the cake so very aromatic, and you can taste the lemon in each bite! You'll need about 3 tablespoons of juice as well for flavor and tenderness.
• 9 inch spring form cake pan for best baking results: The best cake pan to use for this lemon ricotta cake recipe is a 9 inch spring form pan; because as the cake bakes, it rises quite a bit and the deeper spring form pan allows room for that. You can also use a traditional 10 inch cake pan, if you don't have a spring form pan, to give a bit more room for the cake batter.
• Dust with powdered sugar for a simple and elegant touch: This lemon ricotta cake doesn't need much in the way of topping, except for a simple dusting of powdered sugar. You can also serve a bit of fresh whipped cream if desired, but keeping things simple allows the flavor of the cake to shine.

Craving more cozy and sweet treats? Check out my recipe for Lemon Cheesecake Bars, Lemon Curd, Lemon Curd Parfait, Lemon Blueberry Cake, or my even recipe for Strawberry Lemonade Scones!