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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?

A simple lemon glaze compliments the raspberries in this cake, but I think it would be really tasty with blueberries or blackberries, as well.

And the best part is that this pretty made-from-sratch cake can be whipped together and ready to bake in just 15 minutes or less. Enjoy!

Raspberry Ricotta Cake with Lemon Glaze

Author: Sheila Thigpen

Raspberry Ricotta Cake - moist and delicious, this cake is perfect as a light dinner dessert or as a fresh, fruity coffee cake for your brunch menu.

4 from 3 votes

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Cakes

Cuisine American

Servings 8 servings

Calories 443 kcal

Ingredients

  

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Cake

• 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 unsalted butter melted
• 1 cup frozen raspberries divided

Lemon Glaze

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Instructions

 

Cake

• 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.

Lemon Glaze

• 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.

Notes

Original recipe by BON APPÉTIT magazine, MARCH 2015

Nutrition

Serving: 8ServingsCalories: 443kcalCarbohydrates: 63gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 114mgSodium: 397mgFiber: 2gSugar: 40g

Keyword cake, raspberry, ricotta

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