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Home » Recipes » Dessert Recipes

March 20, 2015 · 23 Comments

Italian Raspberry Lemon Ricotta Cake

Dessert Recipes· Valentine's Day

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A slice of cake on a plate, with Raspberry and Ricotta

Raspberry Lemon Ricotta Cake is an extremely moist, not overly sweet dessert that would make the perfect ending to any meal. Raspberry Lemon Ricotta Cake with a slice cut out of it.

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.

Raspberry Lemon Ricotta Cake Closeup

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.

Raspberry Lemon Ricotta Cake on a cake pan

What changes did you make to the Recipe?

  1. Instead of using vanilla extract, I used lemon extract.
  2. Increased the amount of frozen raspberries from 1- to 2- cups...the more berries the better!
  3. Added fresh lemon zest and juice.
  4. Used part skim ricotta cheese instead of whole milk.

Raspberry Lemon Ricotta Cake on a wooden cutting board.

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

Raspberry Lemon Ricotta Cake

Carrie's Experimental Kitchen
This Raspberry Lemon Ricotta Cake is an extremely moist, not overly sweet dessert that would make the perfect ending to any meal. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Italian
Servings 10
Calories 288 kcal

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

*Note: Use 10" springform pan for optimal results.
Nutrition Facts
Raspberry Lemon Ricotta Cake
Amount Per Serving (1 g)
Calories 288 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Cholesterol 37mg12%
Sodium 192mg8%
Carbohydrates 36.9g12%
Fiber 0.6g3%
Sugar 20.8g23%
Protein 7.8g16%
* Percent Daily Values are based on a 2000 calorie diet.
 
©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.
Original recipe can be found at www.carriesexperimentalkitchen.com

Nutrition

Serving: 1gCalories: 288kcalCarbohydrates: 36.9gProtein: 7.8gFat: 12.5gCholesterol: 37mgSodium: 192mgFiber: 0.6gSugar: 20.8g
Keyword cake
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A piece of cake on a plate, with Raspberry and Lemon

A close up of a slice of cake on a plate

 

 

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A slice of cake on a plate, with Raspberry and Ricotta

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Reader Interactions

Comments

  1. ZazaCook says

    March 20, 2015 at 3:35 pm

    Wonderful recipe! I love ricotta cheese!
    This cake looks delicious 🙂

    Reply
    • carrieexpktchn@optonline.net says

      March 21, 2015 at 11:27 am

      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. 🙂

      Reply
  2. Katie @ Recipe for Perfection says

    March 24, 2015 at 8:02 pm

    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!

    Reply
    • carrieexpktchn@optonline.net says

      March 25, 2015 at 6:42 am

      Thanks Katie and it was so good I made it again for my daughter to take back to college. Enjoy!

      Reply
  3. Catherine says

    June 19, 2015 at 6:03 am

    Dear Carrie, your ricotta cake looks beautiful. This sounds like a wonderful recipe. Pinning for later! xo, Catherine

    Reply
    • Carrie's Experimental Kitchen says

      June 19, 2015 at 8:35 am

      Thanks so much Catherine, it defiintely has become one of our favorites! xo

      Reply
  4. Christin@SpicySouthernKitchen says

    June 19, 2015 at 6:14 am

    The raspberries make this cake look so beautiful! 🙂

    Reply
    • Carrie's Experimental Kitchen says

      June 19, 2015 at 8:35 am

      Thanks for stopping by Christin!

      Reply
  5. Cathleen Folk says

    October 16, 2015 at 4:11 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      October 17, 2015 at 7:06 am

      I hope you liked it! 🙂

      Reply
  6. Maggie says

    March 24, 2016 at 9:36 am

    Do you thaw and drain the raspberries?

    Reply
    • Carrie's Experimental Kitchen says

      March 24, 2016 at 1:07 pm

      No, I added them in as is.

      Reply
  7. Diana says

    December 18, 2017 at 9:27 pm

    Can I use fresh raspberries or fresh blueberries?

    Reply
    • Carrie's Experimental Kitchen says

      December 19, 2017 at 6:51 am

      Sure, it should work fine.

      Reply
  8. Elizabeth K. says

    January 11, 2018 at 11:44 pm

    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.

    Reply
    • Carrie's Experimental Kitchen says

      January 12, 2018 at 6:57 am

      I'm so glad you enjoyed the recipe Elizabeth. I love how it's so easy to make as well!

      Reply
  9. Robert T Racine says

    December 07, 2019 at 10:05 pm

    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

    Reply
    • Carrie's Experimental Kitchen says

      December 08, 2019 at 8:08 am

      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!

      Reply
  10. Bob says

    December 08, 2019 at 3:40 pm

    Thank you, I guessed right.

    Reply
  11. Rhonda says

    June 08, 2020 at 1:42 pm

    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

    Reply
    • Carrie's Experimental Kitchen says

      June 08, 2020 at 2:44 pm

      Love that, I'm sure any berries would taste amazing!

      Reply
  12. Carla says

    May 03, 2021 at 9:19 pm

    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.

    Reply
    • Carrie's Experimental Kitchen says

      May 04, 2021 at 7:02 am

      I'm so glad you enjoy the recipe Carla, thanks for stopping by to let me know!

      Reply

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