Bright lemon zest, creamy ricotta, and sweet raspberries come together in this Lemon Ricotta Cake Recipe—a soft, flavorful treat perfect for special occasions or a cozy coffee break!
Love citrusy desserts? Try our Lemon Loaf Recipe, or if you're craving more raspberry goodness, don't miss our White Chocolate and Raspberry Blondies.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Way back in Italy's past, people discovered that mixing ricotta cheese with desserts was a great idea. Our Lemon Ricotta Cake with Fresh Raspberries embodies the spirit of Italian simplicity, using only the finest ingredients to create a dessert that's both elegant and approachable.
If you like this Italian dessert recipe, you may also love our Easy Zeppole Recipe or our Traditional Italian Pizzelles with Anise.
Why We Love This Recipe
- Delicious: The perfect balance of tangy lemon, creamy ricotta, and sweet raspberries makes every bite irresistible.
- Light & Moist Texture: Ricotta cheese keeps the cake soft and tender without being too dense.
- Perfect for Any Occasion: Elegant enough for celebrations, yet simple enough for everyday baking.
- Easy to Make: No complicated steps—just mix, bake, and enjoy!
Lemon Ricotta Cake Recipe Ingredients
- Fresh Raspberries: Bursting with sweetness and vibrant color, fresh raspberries add a juicy and tangy contrast to the rich flavors of our Lemon Ricotta Cake.
- Unsalted Butter: Creamy and softened unsalted butter brings a comforting richness to the cake, ensuring a moist and velvety texture.
- Granulated Sugar: A touch of granulated sugar adds the perfect amount of sweetness to the zesty lemon and creamy ricotta.
- Large Eggs: Eggs contribute moisture and structure, creating a tender crumb in every slice.
- Lemon Zest: The zing in the lemon zest enhances the cake's flavor, creating a citrusy note.
- Vanilla Extract: A hint of vanilla extract lends warmth and depth, complementing the other flavors in the cake.
- All-Purpose Flour: Providing structure, all-purpose flour ensures a well-balanced and satisfying texture.
- Baking Powder: Working its magic, baking powder gives the cake a soft and fluffy rise.
- Salt: A small pinch of salt balances the sweetness and enhances overall flavor.
- Whole Milk Ricotta Cheese: This star ingredient adds a creamy consistency that pairs beautifully with lemon.
- Sliced Almonds: Delicate sliced almonds offer a crunchy and nutty flavor while enhancing the cake's appearance.
- Powdered Sugar: A light dusting of powdered sugar on top adds an elegant finishing touch to the cake's presentation.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Swap all-purpose flour for gluten-free flour for a gluten-free version.
- Try using part-skim ricotta cheese to lighten up the cake's texture.
- Experiment with almond flour for a nuttier flavor.
- Add a drizzle of homemade lemon glaze for more lemony goodness.
- Turn this into a lemon ricotta bundt cake by adjusting the baking time.
How to Make this Lemon Ricotta Cake Recipe
STEP 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a stand mixer, cream together softened butter and granulated sugar until light and fluffy. Add lemon zest and eggs, one at a time, mixing well after each addition. Stir in vanilla extract and whole milk ricotta cheese.
STEP 2: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
STEP 3: Add Raspberries and Almonds
Gently fold in fresh raspberries to distribute evenly. Pour the batter into the prepared cake pan and sprinkle sliced almonds on top.
STEP 4: Bake and Serve
Bake for 45-50 minutes or until a toothpick comes out clean. Once cooled, dust the top with powdered sugar for an elegant finish.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use room temperature ingredients for optimal mixing and texture.
✔️ DO coat raspberries in flour. This helps prevent them from sinking and keeps the batter from becoming too wet.
How Should I Store and Reheat this Recipe?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness.
Recipe FAQs
While fresh raspberries offer the best flavor and texture, you can use frozen raspberries in a pinch. Just make sure to thaw and drain them before adding to the batter.
Absolutely! This cake can be baked a day in advance and stored in the refrigerator until ready to serve.
Lemon zest provides a concentrated citrus flavor that enhances the cake. While you can use lemon juice, it may affect the overall texture and taste.
More Dessert Recipes You'll Love ♥️
Did You Like This Lemon Ricotta Cake Recipe?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this lemon ricotta cake with raspberries is amazing!
📖 Recipe
Lemon Ricotta Cake Recipe with Fresh Raspberries
Equipment
- Stand mixer
- 9-inch round cake pan
- Zester
- Rubber spatula
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 15 oz whole milk ricotta cheese
- ¾ cup unsalted butter
- 1 qty lemon zest of
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups fresh raspberries
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup sliced almonds
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with 1 tablespoon of butter.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, lemon zest, granulated sugar, and vanilla until light and fluffy, about 3-4 minutes.
- Blend in the whole milk ricotta cheese, then incorporate the eggs (one at a time) blending well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, salt, and baking soda until evenly combined.
- Gradually add the dry flour mixture to the wet batter in the stand mixer. Mix on low speed until just combined. Do not overmix.
- Gently fold in the fresh raspberries using a spatula (reserving a few for the top layer). Be careful not to crush the raspberries; you want them to be evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top using a spatula.
- Press the reserved raspberries into the top of the batter and evenly distribute the sliced almonds all over the entire cake.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake before serving.
- Once the cake has cooled, transfer it to a serving plate. Dust the top with powdered sugar.
Comments
No Comments