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Lemon Raspberry Ricotta Cake

Lemon-Raspberry Ricotta Cake

Bright lemon flavoured cake with juicy raspberries scattered throughout.

Course Dessert
Cuisine Italian
Keyword 1 bowl cake recipe, ricotta cake recipe, ricotta cheese recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
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.