Ever since I was a little girl, baking with my grandmother was my favorite thing to do. Her kitchen, filled with the aroma of vanilla and cinnamon, was my happy place. One of her specialities was a simple ricotta cake, that tasted like heaven. I've taken that base and added a little sunshine and fruity goodness. Now, I’ve tweaked it a bit and am sharing my version of Raspberry Lemon Ricotta Cake – a treat that's as easy to make as it is delightful to eat! Whether you’re celebrating a special occasion or just need a sweet escape on a blah day, this cake is guaranteed to brighten your spirits. The creamy ricotta keeps the cake incredibly moist, while the raspberries add a burst of juicy sweetness. And that lemon zest? Oh, it’s the secret ingredient that ties everything together with a zingy, refreshing twist. I meen who doesnt love a good cake?
What sets this cake apart, you ask? Well, it's not just the taste; it’s the texture. Unlike some cakes that can be dry or crumbly, this one boasts a melt-in-your-mouth consistency that will have you craving another bite. I'm telling ya, the ricotta cheese does wonders! Plus, the combination of flavors is simply divine – the slight tanginess from the lemon complements the sweetness of the raspberries perfectly. This cake is also surprisingly simple to make. You don’t need to be a professional baker to whip up this masterpiece. I remember my first attempt wasn't the prettiest but still tasted amazing! With a few simple steps and readily available ingredients, you'll have a show-stopping dessert ready in no time.
Required Equipments
- 9-inch Springform Pan
- Large Mixing Bowl
- Electric Mixer
- Whisk
- Rubber Spatula
- Wire Rack
Raspberry Lemon Ricotta Cake: A Burst of Sunshine in Every Slice: Frequently Asked Questions
Raspberry Lemon Ricotta Cake: A Burst of Sunshine in Every Slice
Indulge in the delightful flavors of our Raspberry Lemon Ricotta Cake! This moist and flavorful cake combines the tangy zest of lemon with sweet raspberries, creating a perfect dessert for any occasion.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Trust me, you don't wanna skip the springform, makes life easier!
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in 3 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract and 1 teaspoon of lemon extract. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Don’t skip the whisking – it helps distribute the baking powder evenly.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of ricotta cheese, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Gently fold in 1 1/2 cups of fresh raspberries and 2 tablespoons of lemon zest. Distribute the raspberries evenly throughout the batter, but be gentle so they don’t break apart too much.
- Pour the batter into the prepared springform pan and spread evenly. If the batter seems a little thick, don't worry – that's normal!
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Check the cake after about 45 minutes – if it's browning too quickly, tent it with foil.
- Let the cake cool in the pan for 10-15 minutes before releasing it from the springform pan. Then, transfer it to a wire rack to cool completely.
- For the glaze, whisk together 1 cup of powdered sugar and 3-4 tablespoons of lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
- Drizzle the glaze over the cooled cake. Garnish with additional fresh raspberries and lemon zest, if desired. Ooh la la, its gorgeous!
- Slice, serve, and enjoy! Trust me, this cake is even better the next day.
📝 Notes
- For a richer flavor, use full-fat ricotta cheese.
- If you don't have lemon extract, you can substitute it with an additional teaspoon of vanilla extract.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 50 mg
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