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!
3tablespoonLemon Juice(from about 2 medium-sized lemons)
1teaspoonVanilla Extract
½cupUnsalted 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 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.
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.