A Lemon-Raspberry Ricotta Cake that is equally delicious for dessert, with afternoon tea, or with a dollop of yogurt for breakfast. Bright lemon flavoured cake with juicy raspberries scattered throughout. A dreamy ricotta cake recipe.
I am a big fan when the line between breakfast foods and desserts gets really blurry. Crisps, cobblers, and this cake all walk a fine line between an amazing dessert topped with ice cream or whipped cream and breakfast served with a nice cup of coffee and perhaps even some thick Greek yogurt.
By adjusting the sugar content against the eggs, flour, and fruit ratios make me feel great about eating this for breakfast. I’ll leave it up to you – breakfast or dessert?
For me, this is going to be my breakfast and possibly my mid afternoon snack. Hey, a lady’s gotta eat. And apparently, eat a lot of lemon-raspberry ricotta cake. I may even been eating a piece as I type. I do need to say, it’s really good.
This recipe would work really well if you divided it up between little loaf pans and enjoy this cake as a loaf. That may also ease any guilt you have about eating cake for breakfast.
This cake might bring with it some technical foodie questions. Such as, does ricotta cake need to be refrigerated?
No and yes are the short answer. No if this ricotta cake recipe is consumed within a day or 2 – counter top will work well.
If this cake needs some time to be devoured, then the fridge is probably the best place for it (up to a week). The crumb / texture of the cake might change slightly, but it’s still delightful.
If I was more of a planner and some who prepped a bit better, I would let this cake cool completely, sliced it and then freeze the slices to be pulled out later for easy snacking and entertaining. Basically, this cake is just as tasty if it makes a layover in the freezer.
And speaking of freezer … the raspberries called for in the ricotta cake recipe can either be fresh OR frozen. I actually find the frozen ones become more weepy, letting the raspberry flavour seep into more parts of the cake. Do not thaw the raspberries, add them to the batter directly from the freezer.
Bright lemon flavoured cake with juicy raspberries scattered throughout.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups ricotta approx. 400 grams
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 medium lemon zest and juice
- 1 1/2 cups frozen or fresh raspberries, divided
Preheat oven to 350° F. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
Whisk flour, sugar, baking powder, lemon zest, and salt in a large bowl.
Whisk eggs, ricotta, lemon juice, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries.
Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top. Bake cake until golden brown and a tester inserted into the centre comes out clean, 70-90 minutes.
Let cool at least 20 minutes before removing from pan.
Slightly Adapted from Bon Appetit