If you click a link in this post and make a purchase, we may earn a small commission, at no additional cost to you. Read our full disclosure here.
If you need a cake that is easy to make AND impressive, look no further than this super moist and delicious Lemon Raspberry Ricotta Cake. I think it is a nice cake for winter, with the splash of color from the berries and the fact that frozen berries work best in the recipe. But if you set it in front of me any day of the year, I would it eat it. And ask for seconds.
This Italian dessert has a pound cake-like texture and is pretty rich, thanks to the stick of butter and whole milk ricotta. The lemon and raspberries complement the richness nicely. I’m not at all ashamed to admit I eat this for breakfast. It is good for an afternoon snack, too! 😉
While this cake isn’t particularly frugal, the cost comes down significantly if you buy the expensive ingredients in large amounts and use them for several recipes. For example, buy the large container of ricotta and use what is left after making the cake to make a lasagna. Frozen raspberries are almost always cheaper than fresh and are great in smoothies.
Here’s how easily it comes together:
Whisk together the dry ingredients.
Throw the eggs, vanilla and ricotta into another bowl.
Whisk those until smooth, then fold them into the dry ingredients.
Next fold in the butter, lemon juice, lemon zest and berries, pour into the pan, and sprinkle the top with the reserved berries. Ready for the oven. I use a Springform pan just for ease of cutting, though you could use any similarly-sized pan (e.g. 8- or 9- in round or square pan).
It takes about an hour to bake and you’ll know it’s done when the center springs back, it is golden brown, and a toothpick inserted into the center comes out clean.
Adapted from this Raspberry-Ricotta Cake from Bon Appetit.
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups whole milk ricotta
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups frozen raspberries (or any berries), divided
- Preheat oven to 350 degrees and grease a cake pan. I use a Springform pan for ease of cutting but it is not required.
- Whisk together the flour, sugar, baking powder and salt.
- Whisk the ricotta, eggs and vanilla in a medium bowl until smooth. Fold this into the dry ingredients until just blended.
- Fold in the butter, lemon zest and lemon juice, followed by 1 cup of the frozen raspberries. Be gentle with the berries so as not to crush them.
- Pour batter into prepared pan and sprinkle the remaining 1/2 cup berries on top.
- Bake about 60 minutes or until center springs back and tests done. Let cool for at least 20 minutes before removing the sides of the Springform pan and cutting.