Lemon Raspberry Ricotta Cake: just the name itself conjures images of sun-drenched Italian villas and the sweet, tangy aroma of summer baking. But what if I told you that you could bring that same Mediterranean magic into your own kitchen with a recipe that’s surprisingly simple to make?

This isn’t just any cake; it’s a celebration of flavors and textures. While ricotta cakes have a long and storied history in Italian cuisine, often enjoyed during festive occasions and family gatherings, the addition of bright lemon and juicy raspberries elevates it to something truly special. The ricotta cheese, a staple in Italian baking, lends a moistness and delicate crumb that’s unlike anything you’ve experienced before. It’s a far cry from dry, dense cakes; instead, it’s light, airy, and melt-in-your-mouth delicious.

People adore this Lemon Raspberry Ricotta Cake for its delightful combination of flavors. The tartness of the lemon perfectly complements the sweetness of the raspberries, while the ricotta adds a subtle richness that’s not overpowering. It’s a cake that’s equally at home on a fancy dessert table or enjoyed with a simple cup of coffee on a lazy Sunday morning. Plus, it’s incredibly easy to adapt to your own preferences feel free to experiment with different berries or add a touch of almond extract for an extra layer of flavor. Are you ready to bake this amazing cake?

Ingredients:

For the Cake:

2 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks, 226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) whole milk
1 cup (225g) whole milk ricotta cheese
1 tablespoon lemon zest
1 cup fresh raspberries

For the Lemon Glaze:

1 1/2 cups (180g) powdered sugar
3-4 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)

Preparing the Cake Batter:

Preheat and Prepare: First things first, let’s get our oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it it makes things so much easier! You can also line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal later. This is especially helpful if you’re worried about the cake sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures that the baking powder and baking soda are evenly distributed, which is crucial for a light and fluffy cake. I usually whisk for about 30 seconds to a minute.
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be pale and airy. Don’t rush this step it’s important for incorporating air into the batter, which will help the cake rise. If you’re using a hand mixer, make sure to scrape down the sides of the bowl occasionally.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. I always use pure vanilla extract for the best flavor, but imitation vanilla will work in a pinch.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the milk, then another 1/3 of the dry ingredients, then the remaining milk, and finally the last 1/3 of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can make the cake dense.
Incorporate Ricotta and Lemon Zest: Gently fold in the ricotta cheese and lemon zest until just combined. The ricotta cheese adds moisture and a subtle tang to the cake, while the lemon zest brightens up the flavor. Make sure not to overmix at this stage.
Fold in Raspberries: Gently fold in the fresh raspberries. Be careful not to crush them, as this will turn the batter pink. I like to gently toss the raspberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake during baking.

Baking the Cake:

Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes.
Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

Preparing the Lemon Glaze:

Whisk Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Add more lemon juice if needed to reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.

Assembling the Cake:

Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top. You can use a spoon or a whisk to drizzle the glaze.
Let Glaze Set: Allow the glaze to set for about 15-20 minutes before slicing and serving. This allows the glaze to harden slightly, making it easier to slice the cake.
Serve and Enjoy: Slice and serve. This Lemon Raspberry Ricotta Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for brunch, dessert, or any special occasion!

Conclusion:

This Lemon Raspberry Ricotta Cake isn’t just a dessert; it’s an experience. The bright, zesty lemon perfectly complements the sweet-tart burst of raspberries, all nestled within the creamy, tender embrace of ricotta. It’s a symphony of flavors and textures that will leave you wanting more, and honestly, who can resist a second slice? I truly believe this recipe is a must-try because it’s surprisingly simple to make, yet delivers a bakery-worthy result that’s guaranteed to impress. Forget complicated techniques and hard-to-find ingredients; this cake is all about showcasing fresh, vibrant flavors in an approachable and satisfying way. But the best part? It’s incredibly versatile! While I adore it served simply with a dusting of powdered sugar, there are so many ways to elevate this Lemon Raspberry Ricotta Cake. For a brunch gathering, try topping it with a dollop of whipped cream and a scattering of fresh raspberries. A drizzle of lemon glaze would also add a touch of extra sweetness and shine. If you’re feeling adventurous, consider adding a layer of almond paste to the bottom of the pan before pouring in the batter for a nutty, marzipan-like flavor. And don’t feel limited to just raspberries! Blueberries, blackberries, or even chopped strawberries would work beautifully in this recipe. You could even experiment with different citrus fruits, like orange or grapefruit, for a unique twist. For a more decadent treat, try adding a handful of white chocolate chips to the batter. The possibilities are truly endless! Serving suggestions? This cake is wonderful warm, straight from the oven, but it’s equally delicious chilled. It pairs perfectly with a cup of coffee or tea for an afternoon treat, or as a light and refreshing dessert after dinner. I’ve even been known to enjoy a slice for breakfast (don’t judge!). It’s also a fantastic cake to bring to potlucks, picnics, or any occasion where you want to share something special.

Ready to Bake?

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your baking adventures! Don’t be intimidated by the word “ricotta” it’s incredibly easy to work with and adds a wonderful moistness and richness to the cake. Just be sure to use whole milk ricotta for the best results. So, gather your ingredients, preheat your oven, and get ready to create a truly unforgettable cake. I promise, the aroma of lemon and raspberries baking in your kitchen will fill your home with warmth and happiness.

Share Your Creations!

Once you’ve tried this recipe, I’d absolutely love to hear about your experience. Did you make any variations? Did you serve it with anything special? Share your photos and comments in the comments section below! Your feedback is invaluable, and it helps other bakers discover the joy of this amazing Lemon Raspberry Ricotta Cake. Happy baking! I hope you enjoy every single bite! Let me know if you have any questions, and I’ll do my best to answer them. I’m excited to see what you create!