Easy Raspberry Ricotta Cake (Lemon-Raspberry Recipe)
If you love simple cakes that pack a punch of flavor, this Raspberry Ricotta Cake will be your new go-to. The combination of juicy raspberries and creamy ricotta cheese makes for a tender, moist crumb with just the right balance of tanginess and sweetness. It’s the perfect cake for brunch, dessert, or whenever you’re craving something light and fruity!
I’ve made countless ricotta cakes over the years, from the traditional Italian ricotta cake with olive oil to more creative takes like chocolate ricotta cake and strawberry ricotta cake. The addition of berries really makes the cake stand out, and using olive oil keeps it moist without feeling too rich. I always find myself reaching for a slice with my morning coffee or bringing it to a casual get-together. If you love this recipe, you’ll definitely enjoy my other ricotta cake variations—they’re perfect for showcasing seasonal ingredients!
Recipe Highlights: Raspberry Ricotta Cake
- Inspiration: This cake draws inspiration from classic Italian ricotta cakes, known for their dense yet airy texture and balanced sweetness. The addition of fresh raspberries gives it a modern twist, making it perfect for those who love fruity cakes with a hint of citrus.
- Best Served For: This delicious cake is ideal for brunch, a casual dinner party, or a cozy weekend treat. It’s simple enough for a weekday bake but special enough to impress guests.
- What Makes It Special: The secret to this super easy cake’s irresistible texture lies in the ricotta cheese and olive oil, which add richness without heaviness. The fresh raspberries bring a burst of tart-sweet flavor, and the lemon zest ties everything together with a hint of brightness.
- Make Ahead: This frosting-less cake keeps well, making it a great make-ahead dessert. Enjoy it the next day with your morning coffee or a dollop of whipped cream!
Star Ingredients
- Fresh Raspberries: Choose plump, bright red raspberries with no signs of mushiness. Fresh raspberries give the cake a pop of tartness and sweetness. Tossing them in a bit of flour before folding them into the batter prevents them from sinking.
- Whole Milk Ricotta Cheese: Use whole-milk ricotta for the creamiest texture. The ricotta keeps the cake moist and gives it a delicate crumb. Let it come to room temperature for even mixing.
- Extra Virgin Olive Oil: Adds a subtle fruity flavor and moisture without weighing down the cake. Make sure to use a good-quality olive oil, as it plays a key role in the cake’s flavor profile.
- Lemon Zest: Freshly grated lemon zest brightens up the cake and pairs beautifully with the raspberries. Rubbing it into the sugar helps release the oils for maximum flavor. Citrus zest really ups the ante on this cake!
- Vanilla Extract: Use pure vanilla extract to balance the tartness of the raspberries and add a subtle sweetness.
Suggested Ingredient Substitutions and Additions
- Raspberries: Try using blackberries or blueberries for a different berry flavor.
- Olive Oil: Substitute with melted unsalted butter for a richer taste.
- Lemon Zest: Swap with lime or orange zest for a sweeter citrus profile. And
- Almond Extract: Add 1/2 teaspoon for a subtle, nutty depth that complements the raspberries.
- Jam: A swirl of raspberry jam or marmalade would make this raspberry ricotta cake recipe even better!
How to Make Raspberry Ricotta Cake
1. Preheat & Prep: Preheat your oven to 350° Fahrenheit (175° Celsius). Grease a 9-inch round cake pan with nonstick cooking spray and line with parchment paper. Pat a cup of the raspberries dry and toss them with 1 tablespoon of flour to prevent sinking.
2. First, let’s mix the wet ingredients. In a large mixing bowl, rub the lemon zest into the sugar. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk until well combined.
3. Stir in the ricotta cheese until smooth.
4. Next, add the dry ingredients. Add the baking powder, baking soda, salt, and cake flour directly to the wet mixture. Gently fold until just combined, being careful not to overmix.
5. Now it’s time to layer and bake the cake! Spread half of the ricotta cake batter into the prepared pan.
6. Sprinkle the floured raspberries over the batter.
7. Bake in the preheated oven for 45–50 minutes, or until a cake tester inserted into the center of the cake comes out clean and the cake is golden brown.
8. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Serve at room temperature with a dusting of powdered sugar.
Expert Tips From My Kitchen
- Toss Your Raspberries: Lightly flouring the raspberries keeps them from sinking to the bottom of the cake.
- Room Temperature Ingredients: Using room temperature eggs and ricotta ensures a smoother batter and even baking.
- Test for Doneness: A cake tester or toothpick should come out clean with just a few moist crumbs.
- Cool Completely: Let the cake cool before slicing to allow the texture to set.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Lemony Raspberry Ricotta Cake (Super Moist Recipe)
Equipment
- 9-inch round cake pan
- parchment paper
- large mixing bowl
- whisk
- Rubber spatula
- Wire rack
Ingredients
- 1 1/2 tablespoons lemon zest from 1–2 lemons
- 1 1/4 cups granulated sugar 275 grams
- 1/2 cup extra virgin olive oil 88 grams
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 cups full-fat ricotta cheese 276 grams, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups cake flour 176 grams
- 1 cup fresh raspberries
- 1 tablespoon flour for tossing the raspberries
Instructions
- Preheat your oven to 350° Fahrenheit (175° Celsius). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Pat the raspberries dry and toss them with 1 tablespoon of flour to prevent sinking.
- In a large mixing bowl, rub the lemon zest into the sugar with your fingers until fragrant. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk until well combined. Stir in the ricotta cheese until the mixture is smooth.
- Add the baking powder, baking soda, kosher salt, and cake flour directly to the wet mixture. Gently fold everything together using a rubber spatula until just combined, being careful not to overmix.
- Spread half of the batter into the prepared pan. Scatter the floured raspberries evenly over the batter. Top with the remaining batter, smoothing the surface.
- Bake in the preheated oven for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve at room temperature.
Notes
Expert Tips
- Toss Your Raspberries: Lightly flouring the raspberries keeps them from sinking to the bottom of the cake.
- Room Temperature Ingredients: Using room temperature eggs and ricotta ensures a smoother batter and even baking.
- Test for Doneness: A cake tester or toothpick should come out clean with just a few moist crumbs.
- Cool Completely: Let the cake cool before slicing to allow the texture to set.
Serving Suggestions
- Wine Pairing: Serve with a light, crisp white wine like a Pinot Grigio or a dry Prosecco.
- Brunch Ready: Pair with a dollop of whipped mascarpone and a side of fresh berries.
- Dessert Style: Top with a simple lemon glaze or serve warm with a scoop of vanilla ice cream.
- Anytime Treat: Enjoy a slice with your morning cup of coffee for an easy breakfast.
Storage Instructions
- Room Temperature: Wrap this delicious raspberry ricotta cake tightly in plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap slices individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before eating.
This raspberry ricotta cake was absolute heaven—light, fluffy, and perfectly tangy. I’m already planning to make it again this weekend!