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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
Prep Time 15 minutes
Bake Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine Italian
Servings 8

Equipment

Ingredients
  

  • 6 tablespoons unsalted butter (softened at room temperature)
  • ¾ 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
  • ½ teaspoon kosher salt
  • 1.25 cups frozen raspberries divided
  • ½ 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 ¼ - ½ 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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