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
- 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.
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