I’m in love with this new Raspberry Ricotta Cake recipe! Moist and delicious, this cake is perfect as a light dinner dessert or as a fresh, fruity coffee cake on your next brunch menu. As long as you call it coffee cake, it’s okay to eat dessert for breakfast, right?
Raspberry Ricotta Cake with Lemon Glaze
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup frozen raspberries divided
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- Preheat oven to 350 degrees. Lightly coat a 9-inch cake pan with cooking spray. Cut a 9-inch circle of parchment paper and place in the cake pan; lightly coat the parchment with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, ricotta, and vanilla until smooth. Gently fold this mixture into the dry ingredients just until blended.
- Melt butter and gently stir into batter until combined. Fold in 3/4 cup frozen raspberries, try not to crush berries.
- Pour batter into prepared pan then sprinkle with the remaining 1/4 cup raspberries. Bake for 50-60 minutes, or until golden brown and a pick inserted into the center comes out clean.
- Cool on a wire rack in pan for 20 minutes. Gently run a knife along edge and unmold cake. Flip right side up and cool complete on a wire rack before glazing.
- Place powdered sugar in a small bowl and stir in lemon juice, 1 tablespoon at a time, until desired consistently. Stir until smooth and drizzle over cooled cake.