This easy Lemon Raspberry Ricotta Cake is a light, refreshing, creamy dessert flavored with fresh raspberries, lemon juice, and zest. It’s perfect for spring, summer, and any other time of year!
I am so in love with this lemon raspberry ricotta cake! It’s a light, refreshing, moist, delicious dessert that doesn’t need any mixers! Just a 9-inch springform pan, a few mixing bowls, a fine grater, whisks, and a spatula. That’s it!
The key players in this cake recipe are the whole milk ricotta cheese, raspberries, and lemons. The ricotta cheese gives it a nice, creamy texture, while the raspberries add the perfect level of sweetness and flavor, with a lip-smacking kick of tartness from the lemon juice and zest!
Like my Chocolate Chip Ricotta Cake and Chocolate Ricotta Cake, it combines a cheesecake and cake in one, making it the perfect treat to enjoy any time of year. Serve it chilled with a sprinkling of powdered sugar or at room temperature, which is just as yummy!
Table of Contents
Ingredients
I recommend using the following ingredients below to make this fabulous lemon raspberry ricotta cake recipe. Note that while the majority of these ingredients are pantry staples, there are a few I’ve noted below that I feel need a little explanation.
- Ricotta Cheese. Gives this cake a light and creamy texture. Whole milk ricotta cheese is preferred for this recipe.
- Lemons. You’ll need two medium-sized lemons for the two teaspoons of lemon zest and three tablespoons of lemon juice.
- Fresh Raspberries. You can also use fresh blueberries or strawberries, or leave the berries out entirely. Frozen (unthawed) raspberries will work fine, too.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a quick overview of how to make this easy lemon raspberry ricotta cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Recipe Tip: Before starting, I recommend having your springform pan ready, lemon juice and zest prepped, butter melted, and raspberries tossed in the all-purpose flour coating.
Step 1. Whisk the dry ingredients, then the wet. This includes granulated sugar, all-purpose flour, baking powder, salt, and lemon zest.
Step 2. In a separate bowl, whisk the eggs, ricotta cheese, lemon juice, and vanilla extract. Do not add the melted butter just yet. So far, the lemon ricotta cake batter should be light yellow, relatively smooth, and thin in texture.
Step 3. Fold the dry ingredients into the wet mixture. Use a spatula for this part, as it helps prevent overmixing the batter
Part 4. Partway through stirring, pour in the slightly cooled melted butter. Then fold in the flour-coated raspberries. The ricotta cake batter will be light in color, airy, and somewhat thick and doughy in texture.
Step 5. Transfer the batter to the prepared 9-inch springform pan with a spatula, then level out. Top with more fresh raspberries.
Step 6. Bake for 40-45 minutes at 350ºF. Let it cool completely before serving (this can take 1-2 hours). Dust with powdered sugar (optional), then serve!
Recipe Tip: The top of the cake should be light golden brown and puffy, with light golden brown sides that have slightly pulled away from the sides. If your cake has a little jiggle in the center, this is okay. If it has a lot of jiggle, it needs to bake for a few more minutes.
Recipe FAQs
You will need a 9-inch springform pan. You can also make this in a 9-inch round cake pan. Making it in a springform pan is much nicer because removing the sides makes it easier to cut the cake. It also eliminates having to invert the cake.
Fresh lemon juice is the best for this recipe for the best flavor. I also recommend fresh ingredients, as this recipe calls for lemon zest.
Because this prevents them from sinking to the bottom of your cake. I also recommend doing it with the blueberries in my Lemon Blueberry Streusel Muffins recipe and the chocolate chips in my Chocolate Chip Cake recipe.
Yes, absolutely. Frozen berries (not thawed) will work just fine!
It’s best to store this lemon raspberry ricotta cake in an airtight container or, plated, wrapped in plastic wrap, at room temperature for up to three days. To keep it fresher longer, you can store the cake in the refrigerator for up to a week.
Enjoy More Delicious Cake Recipes!
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Lemon Raspberry Ricotta Cake
Ingredients
Flour Coated Raspberries
- 1 ½ cups Fresh Raspberries, plus extra for topping
- 1-2 tbsp All-Purpose Flour, for coating raspberries
Lemon Raspberry Ricotta Cake
- 1 cup Granulated Sugar
- 1½ cups All-Purpose Flour
- 2 ¼ tsp Baking Powder
- 1 tsp Salt
- 2 tsp Lemon Zest
- 3 Large Eggs
- 1½ cups Whole Milk Ricotta Cheese
- 3 tbsp Lemon Juice, from about 2 medium-sized lemons
- 1 tsp Vanilla Extract
- ½ cup Unsalted Butter, melted and cooled slightly
- Powdered Sugar, for dusting/garnish top of cake
Instructions
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and dust with powdered sugar.
- In a small bowl, toss the clean raspberries with 1-2 tablespoons of all-purpose flour. Set to the side.1 ½ cups Fresh Raspberries, 1-2 tbsp All-Purpose Flour
- In a medium-size mixing bowl, whisk together the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest. Set to the side.1 cup Granulated Sugar, 1½ cups All-Purpose Flour, 2 ¼ tsp Baking Powder, 1 tsp Salt, 2 tsp Lemon Zest
- In a large-size mixing bowl, whisk together the eggs, ricotta cheese, lemon juice, and vanilla extract until well combined.3 Large Eggs, 1½ cups Whole Milk Ricotta Cheese, 3 tbsp Lemon Juice, 1 tsp Vanilla Extract
- With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour coated raspberries. The batter will be thick and on the heavier side, but airy.½ cup Unsalted Butter
- Spoon the batter into the prepared 9-inch springform pan and top with additional fresh raspberries.
- Bake for 40-45 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with light golden brown sides that have slightly pulled away from the sides. If the center of your cake has a little jiggle to it, this is okay. If it has a lot of jiggle, you'll need to bake it for a few minutes more.
- Let the cake cool for at least 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with powdered sugar (optional), and serve.Powdered Sugar
- Keep the lemon raspberry ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. For keeping fresh longer, you can also store the cake for up to a week in the refrigerator.
Video
Notes
- This lemon raspberry ricotta cake can be made using fresh or frozen raspberries, blueberries, or strawberries. It can also be made using only lemon juice and lemon zest.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Turned out great and was truly easy to make! Thanks, it’s a keeper!
If you use a 9 inch round, why would you have to invert the cake? I don’t see why it would be difficult to cut the cake and serve.
You’re absolutely right. I mention the inverting for those that might wish to plate their cakes. If you’re just cutting it directly from the pan, then no need to invert.