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–+ servings
Raspberry ricotta cake on the plate.

Lemony Raspberry Ricotta Cake (Super Moist Recipe)

Allie Hagerty
A moist and tender cake featuring juicy raspberries and creamy ricotta. Perfect for brunch or as a light dessert.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 8 people

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.

Nutrition Facts

Calories: 415kcalCarbohydrates: 51gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 83mgSodium: 241mgPotassium: 104mgFiber: 2gSugar: 32gVitamin A: 251IUVitamin C: 5mgCalcium: 119mgIron: 1mg
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