I absolutely adore this recipe because it effortlessly combines rich, creamy ricotta with the vibrant burst of fresh raspberries, making every bite an absolute delight. Plus, the hint of lemon zest gives it a refreshing twist that’s perfect for any brunch or cozy afternoon snack.
Raspberry Ricotta Cake is a mixture of flavors and textures that I love. It has creamy richness from 1 and 1/2 cups of ricotta cheese, and there is a refreshing lemon citrus note in each bite due to the zest of one lemon.
The cake is not only sweet but also brings a delightful surprise of fresh raspberries. You get that fresh pucker, and then sweet-tart deliciousness that contrasts so well with ricotta.
And with 1 cup of fresh raspberries, I feel good about calling this a somewhat nutritious cake. After all, they are high in fiber and antioxidants, and they are fresh and in season!
Ingredients
Versatile flour: Supplies structure and texture to baked goods; abundant in carbs.
Sugar, in granulated form, contributes to the flavor of sweetness; it helps to draw and retain moisture in the baked good, and it contributes significantly to the leavening (the making of a light, tender crumb).
Ricotta Cheese: Provides creaminess and moistness; an excellent source of protein and calcium.
Raspberries possess an inherent sweetness and tartness; they are bursting with fiber and are teeming with antioxidants.
Lemon Zest: Contributes a citrusy fragrance; boosts the freshness and flavor intricacy.
Ingredient Quantities
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 and 1/2 cups ricotta cheese
- 1/2 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- 1 cup fresh raspberries
- Zest of 1 lemon
Instructions
1. Set your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it; then line the bottom with parchment paper.
2. In a medium bowl, combine the following ingredients: all-purpose flour, baking powder, and kosher salt. Whisk until thoroughly mixed and set aside.
3. In a big bowl, blend together the sugar, ricotta cheese, and lemon zest. Mix until everything is well combined.
4. Incorporate the eggs into the ricotta mixture, adding them one at a time and blending well after each addition. Stir in the smooth vanilla extract until it is smooth.
5. Slowly add the dry flour mixture to the wet ingredients, stirring just until you have a smooth batter.
6. Fold in the melted butter into the batter until the mixture is just combined.
7. Carefully incorporate the raspberries into the batter, making sure they are dispersed uniformly and evenly throughout.
8. Spread the batter into the prepared cake pan, smoothing it to an even thickness.
9. Cook for 50 to 60 minutes, or until the cake is golden brown and a toothpick poked into the middle comes out clean.
10. Let the pan cool for about 20 minutes, and then transfer the cake to a wire rack to cool completely. Serve it any way you like!
Equipment Needed
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Grater or zester (for lemon zest)
11. Toothpick
12. Wire rack
FAQ
- Can I use frozen raspberries in this recipe?It is acceptable to use frozen raspberries; however, if you do, be sure to allow them to thaw fully and then drain them well. This will prevent your cake from becoming too moist due to the use of frozen berries.
- Is there a substitute for ricotta cheese?Cottage cheese can replace ricotta in any recipe in the same amount. Ingredients: 1 cup ricotta cheese or cottage cheese, pureed; 2 cups mozzarella cheese, shredded; 1 cup grated Parmesan cheese; 2 eggs; 1 teaspoon garlic powder; 1 teaspoon dried basil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper, or to taste.
- Can I use whole wheat flour instead of all-purpose flour?Indeed, you can use whole wheat flour as a substitute, but the texture will be a bit denser, and you may need to add a little more liquid.
- How should I store the Raspberry Ricotta Cake?Store it at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.
- Can I add other fruits to this cake?Certainly, you can incorporate other berries such as blueberries or blackberries; however, ensure that the total quantity of fruit remains unchanged to uphold the structural integrity of the cake.
- What can I use instead of lemon zest?You can use orange zest for a slightly different but still refreshing flavor if you don’t have lemon zest.
- What size pan should I use for this recipe?This recipe is best with a 9-inch round cake pan to provide even baking.
Substitutions and Variations
1 and 1/2 cups all-purpose flour – replace with the same amount of gluten-free all-purpose flour blend.
1 cup granulated sugar – substitute with 1 cup coconut sugar or 3/4 cup honey.
3 large eggs – substitute with 3/4 cup unsweetened applesauce or 3 tablespoons chia seeds mixed with 9 tablespoons water.
1 and 1/2 cups ricotta cheese – substitute with 1 and 1/2 cups cottage cheese, blended until smooth, or Greek yogurt.
1 stick of unsalted butter, melted – substitute with 1 stick coconut oil or 1/2 cup vegetable oil.
Pro Tips
1. Room Temperature Ingredients: Make sure your eggs, ricotta cheese, and melted butter are at room temperature before mixing. This ensures a smoother batter and better incorporation of all ingredients.
2. Gentle with Raspberries: When folding in the raspberries, do so gently to prevent them from breaking apart too much, which can color the batter. Gently folding helps distribute them evenly without smearing.
3. Zesting the Lemon: Be careful when zesting the lemon to only remove the yellow part of the rind. The white pith underneath is bitter and can affect the flavor of your cake.
4. Check for Doneness: Start checking your cake for doneness at the 50-minute mark. If the top is browning too quickly, tent it with foil. A toothpick inserted in the center should come out clean or with a few moist crumbs.
5. Cooling the Cake: Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart and also finishes the cooking process gently.
Raspberry Ricotta Cake Recipe
My favorite Raspberry Ricotta Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Grater or zester (for lemon zest)
11. Toothpick
12. Wire rack
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 and 1/2 cups ricotta cheese
- 1/2 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- 1 cup fresh raspberries
- Zest of 1 lemon
Instructions:
1. Set your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it; then line the bottom with parchment paper.
2. In a medium bowl, combine the following ingredients: all-purpose flour, baking powder, and kosher salt. Whisk until thoroughly mixed and set aside.
3. In a big bowl, blend together the sugar, ricotta cheese, and lemon zest. Mix until everything is well combined.
4. Incorporate the eggs into the ricotta mixture, adding them one at a time and blending well after each addition. Stir in the smooth vanilla extract until it is smooth.
5. Slowly add the dry flour mixture to the wet ingredients, stirring just until you have a smooth batter.
6. Fold in the melted butter into the batter until the mixture is just combined.
7. Carefully incorporate the raspberries into the batter, making sure they are dispersed uniformly and evenly throughout.
8. Spread the batter into the prepared cake pan, smoothing it to an even thickness.
9. Cook for 50 to 60 minutes, or until the cake is golden brown and a toothpick poked into the middle comes out clean.
10. Let the pan cool for about 20 minutes, and then transfer the cake to a wire rack to cool completely. Serve it any way you like!
