Lemon Ricotta Cake with Raspberries

This Lemon Ricotta Cake with Raspberries isn’t just a dessert—it’s an experience that transforms any ordinary moment into something truly special. Imagine sinking your fork through a cloud-like crumb that’s somehow both light and richly satisfying. Each bite bursts with sunny lemon brightness, complemented by pockets of tart raspberry jewels and the subtle, creamy richness that only ricotta can provide.

Drawing inspiration from Italian pasticceria traditions, where cheese-enriched cakes have been perfected over generations, this recipe brings Mediterranean elegance directly to your kitchen. The addition of ricotta—a secret weapon in Italian baking—creates a uniquely moist, tender crumb that standard butter cakes simply cannot achieve.

Why This Cake is Exceptionally Delicious

• Uniquely Moist & Tender Crumb – The ricotta works magic, creating a texture that stays fresh for days
• Bright Zesty Lemon & Tart Raspberry Flavor – The perfect balance of sweet, tangy, and fresh
• Elegant & Impressive Appearance – Studded with ruby raspberries and finished with a simple dusting of powdered sugar
• Sophisticated Flavor Profile – Complex yet approachable, elevating it beyond everyday cakes
• Surprisingly Straightforward – Despite its elegant results, the technique is accessible to home bakers

Lemon Ricotta Cake with Raspberries Recipe Overview

The Magic of Ricotta in Baking

Ricotta isn’t just another ingredient—it’s the transformative element that makes this lemon ricotta cake with raspberries extraordinary. Unlike mascarpone or cream cheese, ricotta contains tiny protein curds suspended in moisture, which interrupt the gluten structure when incorporated into cake batter. This creates a uniquely tender crumb while adding significant moisture.

The subtle milky sweetness and slight tanginess of ricotta also complement the bright lemon and tart raspberries perfectly. Beyond flavor, the fat content in whole milk ricotta provides richness without heaviness, resulting in a cake that feels simultaneously indulgent and light.

Tools You Will Need

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Silicone spatula
• Parchment paper or silicone baking mats
• Round Cake Pan
• Wire cooling rack

Lemon Ricotta Cake with Raspberries Ingredients

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Key Ingredients

• For the Cake:

• 1½ cups (340g) whole milk ricotta cheese – Room temperature

• ½ cup (113g) unsalted butter – Softened

• 1½ cups (300g) granulated sugar

• 3 large eggs – Room temperature

• 1 tablespoon lemon zest (from about 2 lemons)

• ¼ cup (60ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• 1½ cups (180g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1½ cups (185g) fresh raspberries (or frozen, do not thaw)

• 1 tablespoon all-purpose flour (for coating raspberries)

• For Serving:

• Powdered sugar, for dusting

• Additional fresh raspberries

• Optional: lightly sweetened whipped cream

Critical Patissier Notes:

• Ricotta Cheese: WHOLE MILK ricotta is non-negotiable for this recipe. Low-fat varieties will yield a drier, less flavorful cake. If your ricotta seems particularly watery, drain it first: line a fine-mesh sieve with cheesecloth, add the ricotta, and let it sit over a bowl for 30 minutes to remove excess moisture. The perfect ricotta should be creamy but not soupy.
• Lemon: Both zest AND juice are crucial. Zest contains the essential oils that provide that vibrant lemon flavor, while juice contributes acidity and brightness. Always zest your lemons before juicing them.
• Raspberries: Both fresh and frozen work beautifully. If using frozen, do NOT thaw them—add them directly to the batter while still frozen. The key step: gently toss your berries (fresh or frozen) in a tablespoon of flour before folding them into the batter. This coating helps suspend them throughout the cake rather than sinking to the bottom.
• Room Temperature Ingredients: Particularly important for the eggs and ricotta. Cold ingredients won’t incorporate properly, resulting in a dense, uneven cake.

How To Make Lemon Ricotta Cake with Raspberries

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Instructions

• Prepare: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan, line the bottom with parchment paper, then grease the parchment and lightly flour the entire pan.
• Check Your Ricotta: If your ricotta seems very wet, drain it through a cheesecloth-lined sieve for about 30 minutes. Pat dry with paper towels if necessary.
• Prepare Raspberries: In a small bowl, gently toss raspberries with 1 tablespoon of flour until lightly coated. Set aside.
• Cream Butter & Sugar: In a large bowl using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air that helps the cake rise.
• Add Ricotta: Beat in the room temperature ricotta until completely incorporated and smooth, about 1-2 minutes.
• Incorporate Eggs & Flavorings: Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well combined. The mixture might look slightly curdled—this is normal.
• Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix, as this develops gluten and toughens the cake.
• Fold in Berries: Using a rubber spatula, gently fold in the flour-coated raspberries, taking care not to crush them.
• Bake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 65-75 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).
• Cool: Allow the cake to cool in the pan on a wire rack for 20 minutes. Then run a knife around the edge and remove the springform ring. Let cool completely before serving.

Tips for Perfect Lemon Ricotta Cake with Raspberries

• The Ricotta Check: Before adding ricotta to your batter, give it a taste. It should be fresh and sweet, never sour. If it seems grainy, you can pulse it briefly in a food processor for a smoother texture.
• The Perfect Bake: Ricotta cakes need longer, gentler baking than standard cakes. The lower temperature (325°F rather than 350°F) allows the cake to cook through evenly without drying out the edges. Be patient!
• The Toothpick Test: When testing for doneness, a few moist crumbs on your toothpick are ideal. A completely clean toothpick might mean the cake is slightly overbaked.
• Slight Sinking: Don’t panic if your cake sinks slightly in the center after cooling—this is normal for ricotta cakes and creates that wonderfully dense, moist interior. This is different from a collapse, which indicates underbaking.
• The Waiting Game: This cake actually improves with a day of rest, as the flavors meld and develop. If you can resist, make it a day ahead of serving.

Serving & Variations

This elegant cake needs little embellishment—a simple dusting of powdered sugar just before serving highlights its sophisticated nature. For a lovely presentation, add a few fresh raspberries on top or around the plate.

For a more substantial dessert, serve with a dollop of lightly sweetened whipped cream infused with a touch of lemon zest or vanilla.

Delicious Variations:

• Substitute blueberries or blackberries for the raspberries
• Add 1/2 teaspoon of almond extract along with the vanilla for a subtle nutty complexity
• Drizzle with a simple lemon glaze (1 cup powdered sugar mixed with 2 tablespoons lemon juice)
• Fold in 1/3 cup chopped pistachios for texture and a beautiful color contrast

Storing Your Lemon Ricotta Cake with Raspberries

Due to the ricotta content, this cake should be refrigerated after it has completely cooled. Store it covered with plastic wrap or in an airtight container for up to 5 days.

For the best flavor and texture, allow refrigerated cake to sit at room temperature for about 30 minutes before serving. This cake also freezes beautifully—wrap individual slices or the entire cake (minus any powdered sugar topping) tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs About Lemon Ricotta Cake with Raspberries

Can I use low-fat or skim ricotta?
I strongly advise against it. The fat in whole milk ricotta is essential for the cake’s moisture and tender texture. Low-fat varieties will produce a drier, less flavorful result.

Do I have to drain the ricotta?
It depends on the brand. Some commercial ricotta is quite wet and benefits from draining. If your ricotta seems watery when you open the container, drain it for 30 minutes through a cheesecloth-lined sieve.

Why did my cake sink in the middle?
A slight depression in the center is actually characteristic of ricotta cakes and creates that wonderfully moist interior. However, if your cake collapsed significantly, it was likely underbaked. Remember ricotta cakes need longer baking times than standard cakes.

Can I make this gluten-free?
Yes! Replace the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend. The ricotta already provides structure that helps compensate for the lack of gluten.

Can I use other citrus instead of lemon?
Absolutely. Orange or lime work beautifully, though you might adjust quantities slightly (orange is less acidic, so you might use slightly more juice; lime is more intense, so use a bit less).

A Taste of Elegance

This Lemon Ricotta Cake with Raspberries embodies the perfect balance of rustic charm and refined elegance. The unique texture—reminiscent of the finest Italian pasticceria—paired with bright, fresh flavors creates a dessert that’s equally at home at a casual brunch or the most sophisticated dinner party.

The magic of ricotta transforms what could be an ordinary lemon cake into something truly memorable. Each slice offers that perfect moment when fork meets cake, revealing a tender crumb studded with jewel-like berries—a small yet significant pleasure.

Have you ever baked with ricotta before? This recipe might just become your new signature dessert! Share your beautiful creations on Instagram and tag us with #ElegantRicottaBaking—we’d love to see how yours turns out!