Lemon Raspberry Ricotta Cake

Delicious Lemon Raspberry Ricotta Cake dusted with powdered sugar, featuring tart raspberries and zesty lemon in a moist, golden texture. A perfect homemade dessert from FoodForYourGood.com — Lemon Raspberry Ricotta Cake – A soft and moist cake bursting with tart raspberries, zesty lemon, ricotta cheese, and a dusting of powdered sugar. Get the full recipe at FoodForYourGood.com

Bright, Fresh & Irresistible: Lemon Raspberry Ricotta Cake

If you’re looking for a cake that’s moist, tender, and bursting with fresh flavor, this Lemon Raspberry Ricotta Cake is exactly what you need! Made with creamy ricotta cheese, fresh raspberries, and a hint of zesty lemon, this cake is light yet rich, tangy yet sweet, and absolutely perfect for any occasion. Whether you’re serving it for brunch, dessert, or simply with your afternoon coffee, this recipe delivers bakery-quality results right from your kitchen.

But why use ricotta in cake? Well, Italian-style ricotta cakes have been around for centuries, known for their ultra-moist texture and delicate crumb. Unlike traditional butter-based cakes, ricotta adds a creamy richness without making the cake heavy. Pair that with the bright citrus notes of lemon and the juicy burst of raspberries, and you’ve got a cake that’s as stunning as it is delicious.

So, whether you’re baking for a special occasion or just because, this Lemon Raspberry Ricotta Cake is guaranteed to impress. Let’s get baking!

Recipe Yield: 8-10 servings

INGREDIENTS

1 ½ cups all-purpose flour
1 cup whole-milk ricotta cheese, room temperature
2 large eggs, room temperature
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp fresh lemon juice
1 cup fresh raspberries (plus extra for garnish)
⅓ cup sour cream
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 ½ tsp vanilla extract
¼ tsp almond extract (optional)
Powdered sugar (for dusting, optional)

INSTRUCTIONS

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes).

4. Add Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Stir in ricotta, sour cream, lemon zest, lemon juice, vanilla extract, and almond extract until smooth.

5. Combine & Fold: Gradually mix in the dry ingredients until just combined—do not overmix. Toss the raspberries with 1 tsp flour, then gently fold them into the batter.

6. Bake to Perfection: Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

7. Cool & Serve: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and garnish with extra raspberries before serving.

Helpful Tips to Perfect This Recipe

Use Room Temperature Ingredients: Ensures a smooth batter and even baking.
Toss Raspberries in Flour: Prevents them from sinking to the bottom.
Don’t Overmix: Keeps the cake tender and prevents it from becoming dense.

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