Lemon Ricotta Cake Recipe with Fresh Raspberries
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!
Servings: 12
Calories: 335kcal
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.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 192mg | Potassium: 127mg | Fiber: 2g | Sugar: 18g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1mg
