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Moist and subtly sweet, this ricotta cake features fresh raspberries and lemon for a punch of tart flavor.
I know everyone gets excited about layer cakes with lots of frosting, but I think there is something to be said for simple cakes.
Snacking cakes are all the rage lately, and it’s not hard to see why. These cakes are easier to make (often using only one bowl) and are perfectly suited for slicing off a piece in the afternoon.
Ricotta cakes originated in Italy, and I’m thankful they’ve been turning up more and more all over. They are moist and lightly sweet and definitely not fussy.
Because it’s so easy to make, you can throw it together while prepping another meal that uses ricotta, such as stuffed shells with chicken.
It’s a great way to use up any extra ricotta you might have left over, whether you buy it at the store or make ricotta at home!
how to make ricotta cake
Stir the dry ingredients together in one bowl. In another bowl, mix together wet ingredients until smooth.
We don’t add the melted butter until the end, which helps the cake be soft and dense, yet flavorful.
It helps inhibit gluten development, so while the cake doesn’t get tall and airy, the denser structure lets it hold onto its moisture more, allowing the cake to last longer.
what can you use in place of a springform pan?
A springform pan is a cake pan that comes in two parts: the removable bottom and the side that attaches to it with a lockable spring.
If you don’t have a springform pan, this cake can be made in another pan.
Use a 9-inch tube pan or a 10-cup bundt cake pan in place of the springform. Be sure to butter the pan well to allow the cake to release from the sides.
how do I store ricotta cake?
Ricotta cake does not need to be refrigerated if you plan to eat it within a few days.
Simply store it in a cake keeper, or cover the serving plate with plastic wrap, and the cake will keep moist.
You can also freeze the cake, either in slices or whole. To freeze, let it cool completely, then wrap the cake or slices in foil and place in a freezer bag.
To thaw frozen cake, place in the refrigerator overnight.
If you’re looking for other ricotta desserts, try my strawberry mint ricotta tart.
Ricotta Cake with Raspberries and Lemon
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups ricotta cheese
- 3 eggs
- 1/2 teaspoon vanilla
- Zest and juice of 1 lemon, regular or Meyer
- 4 tablespoons 1/4 cup butter, melted and cooled, plus more for the pan
- 3/4 cup fresh raspberries
- Powdered sugar
- Preheat oven to 350°F. Butter a 9-inch springform pan and sprinkle bottom and sides with powdered sugar. Set aside.
- In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, mix together ricotta, eggs, and vanilla until smooth. Stir in lemon zest and juice.
- Add flour mixture to wet ingredients and stir until no dry streaks remain. Batter will be somewhat lumpy. Stir in melted butter, then fold in raspberries. Take care to not crush them, and save a few for scattering on top, if you like.
- Spread batter into prepared pan and add extra raspberries on top if preferred. Bake for about 50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in pan for 15 minutes, then open side and remove cake to a wire rack to cool completely or serve warm. Sprinkle powdered sugar over the top just before serving.