Raspberry Lemon Ricotta Cake
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3 from 2 votes

Raspberry Lemon Ricotta Cake

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



  • 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.


*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.
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Serving: 1g | Calories: 288kcal | Carbohydrates: 36.9g | Protein: 7.8g | Fat: 12.5g | Cholesterol: 37mg | Sodium: 192mg | Fiber: 0.6g | Sugar: 20.8g