Description
Moist and flavorful Lemon Raspberry Ricotta Cake with a tangy lemon glaze. Perfect for brunch, dessert, or any special occasion!
Ingredients
Scale
- 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
- 1 1/2 cups (180g) powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the bottom with parchment paper, leaving an overhang.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl (or stand mixer bowl), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
- Gently fold in the ricotta cheese and lemon zest until just combined.
- Gently fold in the fresh raspberries. Be careful not to crush them.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- 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.
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
- Slice and serve.
Notes
- For best results, use room temperature ingredients.
- Tossing the raspberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
- Be careful not to overmix the batter, as this can result in a tough cake.
- The baking time may vary depending on your oven, so start checking for doneness around 30 minutes.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes