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Home » Breakfast » Lemon-Raspberry Ricotta Cake

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Lemon-Raspberry Ricotta Cake

February 17, 2020 by Samantha
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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. 

Lemon Raspberry Ricotta Cake

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?

Lemon Raspberry Ricotta Cake

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.

Lemon Raspberry Ricotta Cake

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. 

Lemon Raspberry Ricotta Cake

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.  

Lemon Raspberry Ricotta Cake

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.

Lemon Raspberry Ricotta Cake

Other easy cakes I make often include this Ice Cream Sandwich Cake, Instant Pot Chocolate Cake (so fudgy good!), and this Rosette Cake that has been made for a number of fun girlie birthdays. 

4.25 from 4 votes
Lemon Raspberry Ricotta Cake
Print
Lemon-Raspberry Ricotta Cake
Prep Time
10 mins
Cook Time
1 hr 10 mins
Cooling Time
30 mins
Total Time
1 hr 50 mins
 

Bright lemon flavoured cake with juicy raspberries scattered throughout.

Course: Dessert
Cuisine: Italian
Keyword: 1 bowl cake recipe, ricotta cake recipe, ricotta cheese recipe
Servings: 12 servings
Calories: 205 kcal
Author: Samantha
Ingredients
  • 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
US Customary - Metric
Instructions
  1. Preheat oven to 350° F. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.

  2. Whisk flour, sugar, baking powder, lemon zest, and salt in a large bowl.

  3. 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.

  4. 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.

  5. Let cool at least 20 minutes before removing from pan.

Nutrition Facts
Lemon-Raspberry Ricotta Cake
Amount Per Serving
Calories 205 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 193mg8%
Potassium 165mg5%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 18g20%
Protein 7g14%
Vitamin A 218IU4%
Vitamin C 6mg7%
Calcium 108mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Slightly Adapted from Bon Appetit

Enjoy! xo
 
Lemon Raspberry Ricotta Cake Long Pin
 
 
Lemon Raspberry Ricotta Cake Short Pin
 

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Category: Breakfast, Cakes, Dessert

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

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Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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