This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!
This Lemon Raspberry Ricotta Cake recipe post is made in partnership with my friends over at Domino® Sugar. All opinions and views expressed below are 100% my own. Thank you for continuing to support the brands that help make Beyond the Butter® possible!
Table of Contents
Recipe Overview: Lemon Raspberry Ricotta Cake
I am so in love with this lemon raspberry ricotta cake! It's a light and refreshing dessert that tastes fantastic and doesn't need any mixers! Just a 9-inch springform pan, a few mixing bowls, a fine grater, whisks, and spatula. That's it!
The key players in this cake recipe are the whole milk ricotta cheese, Domino® Golden Sugar, raspberries, and lemons. The ricotta cheese gives it that really nice creamy texture, while the Golden Sugar and raspberries give you the perfect level of sweetness and flavor, with a lip-smacking kick of tartness from the lemon juice and zest!
It's not as dense or indulgent as a regular cheesecake, which makes it the perfect treat to enjoy this time of year and into summer. You can keep it stored in an airtight container or wrapped in plastic wrap at room temperature for about 3 days, or you can keep it longer in the refrigerator.
And my favorite way to enjoy this ricotta cake? Chilled with a sprinkling of powdered sugar! Eating it at room temperature is just as yummy though. Either way it is incredibly good!
What Ingredients Will You Need
This is lemon raspberry cake requires a total of 10 ingredients.
- Domino® Golden Sugar. A 1:1 replacement for granulated white sugar, Domino® Golden Sugar, gives this ricotta cake the perfect level of sweetness!
- All-Purpose Flour. Keep it simple and use your favorite brand of flour. I didn't test this with any other kind.
- Baking Powder and Salt. 2 ¼ teaspoons of baking powder is needed—make sure it is fresh. And you will need 1 teaspoon of salt.
- Eggs. You will need 3 large eggs at room temperature.
- Ricotta Cheese. Gives this cake its name with a light and creamy texture. Whole milk ricotta cheese is preferred for this recipe.
- Lemons. You'll need 1 large or 2 medium-sized lemons for the 2 teaspoons of lemon zest and 3 tablespoons of lemon juice.
- Vanilla Extract. The classic vanilla taste helps bring all the flavors together. I do not recommend using lemon extract because the lemon juice and zest will be enough.
- Unsalted Butter. This is added in melted form. Make sure it is slightly cooled before it is added to the cake batter.
- Fresh Raspberries. You can also use fresh blueberries or strawberries or leave the berries out entirely.
For garnish, you can add a simple dusting of Domino® Powdered Sugar!
Recommended Baking Tools
How to Make this Ricotta Cake
This lemon raspberry ricotta cake really can't get any easier! Prep time is about 20 minutes with a bake time of 45-50 minutes at 350ºF.
Prep Your Ingredients. I recommend having your springform pan ready, lemon juice, and zest prepped, as well as tossing the raspberries in a coating of all-purpose flour. This will prevent the raspberries from sinking to the bottom of your cake.
Melting the butter now is recommended, as well, so it's cooled slightly before adding it to the batter later.
Whisk the Dry Ingredients. This includes the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest.
Mix the Wet Ingredients Together. In a separate bowl, you'll whisk the eggs, ricotta cheese, lemon juice, and vanilla extract. Do not add in the melted butter just yet. The batter so far should be light yellow in color, and relatively smooth and thin in texture.
Add the Dry to the Wet. Use a spatula for this part, as it helps not to over-mix the batter. Partway through stirring, go ahead and pour in the slightly cooled melted butter.
Fold in the fresh raspberries. Make sure you've coated them in flour first. Using your spatula again for this part is recommended. The ricotta cake batter will be light in color and airy, and somewhat thick and doughy in texture.
Transfer the Batter. Use a spatula to transfer the batter to the 9-inch springform pan, then level out. If you like, you can top with a few more raspberries, but don't press them all the way in. As the cake bakes, it will come up around the raspberries.
Bake then cool. Bake for 45-50 minutes or until an inserted toothpick to the center of the cake comes out clean. My tests of this recipe came out well between 48-50 minutes.
The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.
Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Then let it cool completely before serving (this can take 1-2 hours). Dust with powdered sugar (optional), then serve!
Super easy and so very good!
You will need a 9-inch springform pan. You can also make this in a 9-inch cake pan. I will say though, making it in the springform pan is nicer because with removing the sides, it allows you to cut the cake easier.
For the best flavor, fresh lemon juice really is the best for this recipe. I also recommend fresh because this recipe also calls for lemon zest.
Because this prevents them from sinking to the bottom of your cake. I recommend doing it with the blueberries in my lemon blueberry streusel muffins recipe too.
Yes, absolutely. Frozen berries (unthawed) will work just fine!
Enjoy More Beyond the Butter Cake Recipes!
Lemon Raspberry Ricotta CakeAuthor:
Flour Coated Raspberries
- 1 ½ cups Fresh Raspberries (plus extra for topping)
- 1-2 tablespoon All-Purpose Flour (for coating raspberries)
Lemon Raspberry Ricotta Cake
- 1 cup Domino® Golden Sugar
- 1½ cups All-Purpose Flour
- 2 ¼ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoon Lemon Zest
- 3 Large Eggs
- 1½ cups Whole Milk Ricotta Cheese
- 3 tablespoon Lemon Juice (from approximately 1 large or 2 medium-sized lemons)
- 1 teaspoon Vanilla Extract
- ½ cup Unsalted Butter (melted)
- Domino® Powdered Sugar (for dusting/garnish top of cake)
- 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 tablespoon 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 Domino® Golden Sugar, 1½ cups All-Purpose Flour, 2 ¼ teaspoon Baking Powder, 1 teaspoon Salt, 2 teaspoon 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 tablespoon Lemon Juice, 1 teaspoon 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 45-50 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 golden brown sides that have slightly pulled away from the sides.
- Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with Domino® Powdered Sugar (optional), and serve.Domino® 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.