Raspberry Lemon Ricotta Cake is an extremely moist, not overly sweet dessert that would make the perfect ending to any meal. 
As I was flipping through the most recent issue of Bon Appetit magazine, I came across a recipe for Raspberry-Ricotta Cake. What caught my attention, besides the beautiful photo, was that it had a very short ingredient list; which I love-especially when baking.
I also had all of the ingredients in the house it called for so I set out to make it myself. I had purchased some ricotta cheese and frozen raspberries to make another recipe and hadn't gotten around to it so I decided to use this recipe as a basis to make this Raspberry Lemon Ricotta Cake.
I'm not into gooey or sugar laden desserts and when I do indulge, I like to have a small piece to try; then I'll generally move on. I'd rather save my appetite for a really good meal.
This Italian ricotta cake is really quite simple to put together too. In fact, I made this after dinner one night just to try it out and it was a huge hit.
This recipe called for 8 servings, but I found I could get 10 servings out of it. They also suggested you could use blackberries in place of the raspberries, but I bet any berry would work well.
What changes did you make to the Recipe?
- Instead of using vanilla extract, I used lemon extract.
- Increased the amount of frozen raspberries from 1- to 2- cups...the more berries the better!
- Added fresh lemon zest and juice.
- Used part skim ricotta cheese instead of whole milk.
This Raspberry Lemon Ricotta Cake screams "Spring is Here" to me. Not only was this cake one of the best desserts I've ever had, it was super moist, not overly sweet and would make the perfect ending to any meal. ~Enjoy!
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Raspberry Lemon Ricotta Cake
Ingredients
- 1 ½ c . All Purpose Flour
- 1 c . Granulated Sugar
- 2 teaspoon . Baking Powder
- 3 Large Eggs
- 15 oz . Part Skim Ricotta Cheese
- ½ teaspoon . Lemon Extract
- 1 Lemon, zest and juice
- 1 Stick Salted Butter, melted
- 2 c . Frozen Raspberries
- Cooking Spray
Instructions
- Preheat oven to 350 degrees F.
- Grease a 10" spring form pan with cooking spray.
- Combine flour, sugar and baking powder in a bowl; mix well.
- In a separate bowl, whisk the eggs, ricotta, lemon extract, lemon zest and juice until smooth; then fold in the dry ingredients until blended.
- Gently fold in the butter and 1 cup of the raspberries; then pour batter into the spring form pan.
- Top the batter with the remaining 1 cup of raspberries; then bake for approximately 50 minutes or until the cake is golden brown and a tester inserted into the middle comes out clean. Allow to cool 15-20 minutes before removing it from the pan. Store tightly wrapped at room temperature. Can be made up to 2 days ahead.
Notes
Nutrition
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ZazaCook says
Wonderful recipe! I love ricotta cheese!
This cake looks delicious 🙂
carrieexpktchn@optonline.net says
Thank you! I'm actually making it again this weekend because my oldest came home from college and was disappointed she didn't get to try it the first time. 🙂
Katie @ Recipe for Perfection says
I am so with you on the short ingredient list! I just don't have the time for complicated, lengthy, or expensive, so this is right up my alley. I saw this recipe on your homepage and immediately clicked on it because I have leftover ricotta in the fridge! 🙂 Looks delicious!
carrieexpktchn@optonline.net says
Thanks Katie and it was so good I made it again for my daughter to take back to college. Enjoy!
Catherine says
Dear Carrie, your ricotta cake looks beautiful. This sounds like a wonderful recipe. Pinning for later! xo, Catherine
Carrie's Experimental Kitchen says
Thanks so much Catherine, it defiintely has become one of our favorites! xo
Christin@SpicySouthernKitchen says
The raspberries make this cake look so beautiful! 🙂
Carrie's Experimental Kitchen says
Thanks for stopping by Christin!
Cathleen Folk says
I have the cake in the oven as I write this, so simple to put together. I did up the lemon extract to 1 tsp and also added 1/4 tps salt along with salted butter. I think I will dust with powered sugar and will serve with whipped cream. Let you know how it turns out!
Carrie's Experimental Kitchen says
I hope you liked it! 🙂
Maggie says
Do you thaw and drain the raspberries?
Carrie's Experimental Kitchen says
No, I added them in as is.
Diana says
Can I use fresh raspberries or fresh blueberries?
Carrie's Experimental Kitchen says
Sure, it should work fine.
Elizabeth K. says
This was delicious and I don't have to drag out the mixer or use five bowls. It's even better the next day! I'm about to make it a second time.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Elizabeth. I love how it's so easy to make as well!
Robert T Racine says
Carrie, I have made this wonderful ricotta cake 3 times and still get requests for more. I have made these cakes the day
of the socials. I have just made another for tomorrow eve. I have followed your instructions after cooling remove from pan
and wrap tightly and keep at room temp, Would I not have to refrigerate for that amount of time? Or could I use a cake air-tight carrier at room temp.
Thanks
Bob
Carrie's Experimental Kitchen says
You can use an air tight container at room temp or refrigerate; then bring to room temp before serving. I'm so glad you enjoy the recipe, it's one of my favorites as well!
Bob says
Thank you, I guessed right.
Rhonda says
I used blackberries and it turned out great - I did forget to drain the frozen blackberries so mine didn’t look as pretty as yours
Carrie's Experimental Kitchen says
Love that, I'm sure any berries would taste amazing!
Carla says
I have made this several times. I make it just as the recipe states. So quick and easy, and so delicious. Everyone loves it.
Thanks for the recipe.
Carrie's Experimental Kitchen says
I'm so glad you enjoy the recipe Carla, thanks for stopping by to let me know!
Rachel says
Simple perfection! Thank you!