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Desserts, Breakfast  /  May 31, 2020

Raspberry lemon ricotta cake

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This raspberry lemon ricotta cake is super moist, soft, buttery and not too sweet with the right amount of tartness. It’s also super simple to make and only needs a bowl and a spatula! Serve it for breakfast, brunch, tea time or at a party. It is sure to impress!

Lemon Raspberry Ricotta Cake

The best part about this ricotta cake:

This cake doesn’t need any fancy equipment or electric mixer. Just a big bowl and a spatula will do the trick. Super quick and easy to make and lesser dishes to clean up, what can be better than that? This cake is perfect to make when you don’t want to spend too much time in the kitchen but still want to impress your guests 😊

The ricotta cheese keeps this cake incredibly moist and lends to the buttery flavor. The texture is almost a cross between a cake and cheesecake. It has a tender crumb and the floral aroma of the lemons + the tart raspberries make this so addictive. I should know since I ate one too many a slice right after it was made 😅

How to make your own ricotta cheese at home?

I’ve used store bought ricotta cheese in this recipe, but it is fairly straightforward to make your own ricotta at home.

You will need about a litre of milk and an acidic agent (like lemon juice or vinegar) to make 1 cup of ricotta cheese. The process is similar to making a lot of different cheeses where you will heat the milk until it is warm and add in an acidic agent so that it curdles. Then you strain the cheese curds to get freshly made ricotta cheese. I have included full instructions in the notes section of the recipe below. Jump to Recipe.

Lemon Raspberry Ricotta Cake

I’ve kept this ricotta cake recipe less sweet on purpose. I like to enjoy a slice of it with my morning coffee or evening tea and I find that the tartness + slight sweetness pairs perfectly with a warm beverage.

If you like sweet desserts, I would suggest increasing the amount of sugar in both the cake and lemon curd. You could go up to 1 cup in the cake and 1/2 to 2/3 cup while making the lemon curd, for a more sweet less tart combination.

Easy Lemon Curd

Incredibly easy lemon curd that comes together in less than 5 minutes!

I like to serve this ricotta cake drizzled with a tangy and smooth lemon curd that is so incredibly easy to make as you will see in the video!

A lot of recipes for lemon curd ask for it to be cooked on a bain marie (bowl placed over a pot of simmering water). This process is to ensure that the eggs in the curd don’t get scrambled.

I find this step totally unnecessary! Follow my instructions exactly and you will have perfect lemon curd in about 5 minutes or less. Just remember to keep your heat on the lowest possible and stir continuously with a spatula or whisk. The curd goes from being runny to thick in matter of seconds so don’t walk away from it! If you like your lemon curd more sweet and less tart, increase the sugar to anywhere between 1/2 – 2/3 cup.

Use fresh organic lemons if you can find them. Bottled lemon juice will not work in this recipe. Since you are using the zest and juice, organic lemons will work best here. If you can find Meyer lemons, that would be even better. The sweet and floral aroma of Meyer lemons works so well in this lemon curd.

Lemon Raspberry Ricotta Cake

Tips to make this raspberry lemon ricotta cake:

  • Parchment paper: I lined my baking pan with parchment paper for easy cleanup. If you don’t have parchment paper, grease your baking pan really well since this cake likes to stick (because of the ricotta cheese and raspberries).
  • Sugar: I like my cakes not very sweet. If you like a more sweet less tart cake, increase the amount of sugar to 1 cup in this recipe.
  • Raspberries: I love using frozen raspberries in this cake recipe since they seem to stay together better and not melt and ooze. If fresh ones are all you can find then they will still work here.
  • Baking time: My ricotta cake took about 50 minutes to be fully cooked but yours might take more or less time depending on your oven. The cake is fully cooked when a skewer inserted into the center comes out clean. Check on it every 5 minutes starting at the 35 minute mark.
  • Cooling: This cake should be cooled completely in the baking pan to prevent it from cracking or breaking because of the heat and steam.
  • Lemon curd glaze: While the lemon curd glaze is option, I highly recommend it. It adds a lovely tartness and extra juiciness to the cake!
  • Leftovers: This cake will stay well if refrigerated for about 5 days.
Lemon Raspberry Ricotta Cake

Best baking pan to use for this ricotta cake:

I made this cake in a 9 inch baking pan, but if you like a taller cake then it would also work great in a 7 inch baking pan. Just make sure to increase the bake time for a smaller pan. A spring form pan will work the best in this recipe, since you will be able to un-clip the pan even before it is completely cool without fear of breaking it.

More recipes to try out:

If you like this recipe, you might also want to check out my 3 ingredient healthy ice creams and my limoncello & apple cake. Both of these are super easy to make and don’t need any fancy equipments.

Lemon Raspberry Ricotta Cake

Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
Lemon Raspberry Ricotta Cake

Raspberry Lemon Ricotta Cake

Viola
This raspberry lemon ricotta cake is super moist, soft, buttery and not too sweet with the right amount of tartness. It's super simple to make too! Serve it for breakfast, brunch, tea time or at a party.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Bake Time 45 mins
Total Time 1 hr
Course Desserts
Cuisine Italian
Servings 8

Equipment

Baking pan
Baking pan(s)

Ingredients
  

  • 6 tablespoons unsalted butter (softened at room temperature)
  • 3/4 cup sugar
  • 1 cup ricotta cheese
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (from 1 large lemon)
  • 1.5 cups all-purpose flour
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1.25 cups frozen raspberries divided
  • 1/2 cup lemon curd (Here's my recipe)
  • fresh raspberries (for topping, optional)

Instructions
 

  • Preheat oven to 350 F/180C. Grease an 9-inch round cake pan with butter and line the bottom with parchment or baking paper.
  • In a bowl, whisk together the flour, baking powder and salt until well combined and set aside.
  • In another large mixing bowl, add butter and sugar and mix together using a spatula until pale and creamy. Add vanilla extract and ricotta and mix until well combined. Next add in the eggs one at a time and mix well switching to a whisk if needed. Also add in the lemon zest at this stage and mix well.
  • Add half of the flour mixture into the wet ingredients and fold the mixture lightly before adding the rest of the flour mixture and mixing until just combined. Finally, Add in 1 cup of frozen/fresh raspberries and fold lightly until everything is well combined.
  • Transfer the cake batter into the baking pan and top with another 1/4 – 1/2 cup frozen raspberries.
  • Bake the cake until it turns golden brown and a skewer inserted into the center comes out clean 45-55 minutes. Let it cool at completely before unmolding onto a cake platter/plate.
  • Once the cake has cooled completely, top it with lemon curd and decorate with fresh raspberries and icing sugar.

Video

Notes

  • If you like a more sweet less tart cake, increase the amount of sugar to 1 cup in this recipe.
  • My ricotta cake took about 50 minutes to be fully cooked but your’s might take more or less time depending on your oven. The cake is fully cooked when a skewer inserted into the center comes out clean. Check on it every 5 minutes starting at the 35 minute mark. If you are using a smaller cake pan, it will take longer to cook.
  • This cake will stay well if refrigerated for about 5 days.
 
Here’s how you make your own ricotta cheese:
You will need:
  1. 1 litre full fat milk
  2. 2.5 tablespoons lemon juice or white vinegar
 
Method:
  1. Warm the milk in a tall saucepan until it just starts to steam. Don’t let it come up to a boil. (The temperature of the milk should be around 200F/93C).
  2. Remove the milk from heat. Pour in the lemon juice or vinegar. Stir gently to combine.
  3. Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and whey.
  4. Strain the cheese curds over a strainer lined with a cheese cloth. Let the cheese drain for about 20 minutes.
 
Fresh homemade ricotta cheese is ready!
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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If you purchase something using the links on this site, Lime Thyme receives a very small commission. Don't worry, you won't pay a penny more. I only recommend products I believe in and personally use, so I hope you enjoy them too. Thanks for stopping by!

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1 comment

  • Clotty
    June 1, 2020

    5 stars
    Wow! Such a lovely cake! Looks delicious and my mouth is watering 🤤

    Reply

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Vegan moong dal payasam aka Mangalorean 'Vorn'! H Vegan moong dal payasam aka Mangalorean 'Vorn'!

Happy Sankranti, Uttarayan, Lohri, Pongal and Bihu to everyone celebrating!

This moong dal payasam is one of my all time favorite desserts and is often made for festive occasions in my family. It's called 'Vorn' in Konkani (the language I grew up speaking!). A warm bowl of this payasam brings back such fond memories of my childhood and all the fun I had with my very large family, when we got together for special occasions.

This dessert is vegan and gets its amazing texture and creaminess from coconut milk! This recipe is also gluten free and refined sugar free. I used jaggery (unrefined sweetener from sugar cane), so it adds a deep and rich molasses like flavor along with cardamom for its floral aroma. To add textural contrast, I add chewy tapioca pearls (sabudana) and crunchy fried cashews, coconut slices and raisins.. the perfect pop of texture with every mouthful.

Traditionally, this payasam is made by slowly cooking the lentils in simmering coconut milk until it turns soft and creamy Although, I love the traditional version, I don’t always have the time to slowly cook the lentils, which led me to develop an easy, hands off recipe that takes very little time to make and doesn’t require much stirring! It comes together super quickly too.

I hope you can give my all time favorite dessert a go. Link to the blog post is in my bio!
Here's the direct link: https://limethyme.com/vegan-moong-dal-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spiked chili lime hot chocolate!!! 🤩🤩😲 Y Spiked chili lime hot chocolate!!! 🤩🤩😲

Yes! you read that right 😁Is your mind blown yet?
This is the absolute best recipe of homemade hot chocolate.. It’s a little spicy from the chili, beautifully fragrant from the lime and so rich and decadent from the chocolate. The booze adds a little kick in the background and makes it even better! It's absolutely perfect for this time of year, you will love this recipe ❤

If you don't like chili/lime, you can leave them out and it will still be delicious. I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Christmas rum & fruit cake AKA Plum cake 🥰🥰 Christmas rum & fruit cake AKA Plum cake 🥰🥰

Hey folks, I hope you're baking my super delicious Christmas fruit cake this year! If you haven't soaked your fruits already, it is not too late yet 🥰 This cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum/fruit juice. This is the perfect recipe to make and share with your friends and family!

I've been making this cake for 7+ years now and I keep tweaking the recipe to make it better everytime! I promise, you will love this recipe 🤗

I just posed the Youtube video + very detailed blog post for this amazing cake. I've included substitutions to make it eggless as well! Link is in my bio ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Baked/Air fried Korean gochujang chicken wings! 🤤🤤🤤

Hey guys! I have the perfect holiday appetizer for you.. These Korean inspired chicken wings are crispy, garlicky, spicy, sticky and totally irresistible! The wings are air fried/baked until super crispy and the tossed in the most incredible gochujang sauce. They are so so good, super easy to make for a large crowd and highly addictive! 
100% the best wings I've ever had 🥰

I have a full step by step recipe on the blog with instructions for both oven roasting and air frying. Head on over there, link in my bio ❤

If you are vegetarian or vegan, I have substitues on the blog. You definitely don't want to miss out on this killer sauce.

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Boozy coffee & chocolate pudding! 🥰 Happy Decem Boozy coffee & chocolate pudding! 🥰 Happy December, you guys!

It's the most wonderful time of the year ❤ perfect time to indulge in delicious sweet treats like this super easy recipe for delicious & creamy chocolate pudding from scratch in under 10 minutes! 
I added a little coffee liqueur for a subtle boozy coffee flavor and to make it extra special for the holidays! It was sooo good, definitely the best pudding I have ever had 🤗

This recipe is 100% vegetarian and can be made vegan easily! I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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