I’ve been dreaming about this Lemon Raspberry Ricotta Cake for days now. There’s something magical about the combination of tangy lemon, sweet-tart raspberries, and rich, creamy ricotta all baked into one perfect slice of heaven. It’s the kind of cake that makes people ask for the recipe, with its moist texture and beautiful pink-speckled appearance. Whether you’re a seasoned baker or just starting out, this recipe strikes that perfect balance between impressive and achievable. Ready to discover what makes this cake so special?
Why You’ll Love this Lemon Raspberry Ricotta Cake
When you’re looking for a dessert that’s both impressive and incredibly delicious, this Lemon Raspberry Ricotta Cake absolutely delivers.
The ricotta cheese creates a moist, tender crumb that practically melts in your mouth with each bite. I love how the bright lemon zest cuts through the richness, while those juicy raspberries add bursts of sweet-tart flavor throughout.
It’s fancy enough for special occasions but simple enough for weekend baking.
And can we talk about that gorgeous pink color from the berries? Trust me, your guests will think you spent hours creating this masterpiece.
What Ingredients are in Lemon Raspberry Ricotta Cake?
To make this heavenly lemon raspberry ricotta cake, you’ll need a delightful blend of pantry staples and fresh ingredients that come together to create something truly special.
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta cheese
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, melted
- Zest and juice of ½ lemon
- 1½ cups raspberries (fresh or frozen)
While frozen raspberries will absolutely work in this recipe, fresh berries do provide a better texture and appearance, especially for those gorgeous berries you’ll scatter on top before baking.
How to Make this Lemon Raspberry Ricotta Cake
Preheat your oven to 350°F and take a moment to properly grease and line a 9-inch cake pan with parchment paper. This preparation step makes all the difference between a cake that releases beautifully and one that sticks stubbornly to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ¾ teaspoon kosher salt, and the zest from half a lemon.
The lemon zest infuses the dry ingredients with bright, citrusy notes that will perfume your entire kitchen.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk 3 large eggs, 1½ cups ricotta cheese, the juice from half a lemon, and ½ teaspoon vanilla extract until smooth and well combined.
The ricotta gives this cake its signature moist, tender crumb that’s absolutely divine.
Step 4: Mix Wet and Dry Together
Gently fold the wet ingredients into the dry mixture until just combined—remember, over-mixing is the enemy of tender cake.
Then fold in ½ cup melted unsalted butter followed by 1 cup of your raspberries, being careful not to crush these delicate gems.
Step 5: Transfer to Pan and Top with Berries
Pour your batter into the prepared cake pan, spreading it evenly with a spatula.
Scatter the remaining ½ cup raspberries across the top of the batter, where they’ll partially sink and create pockets of jammy goodness throughout the cake.
Step 6: Bake to Perfection
Bake the cake for 70-90 minutes, or until a toothpick inserted into the center comes out clean.
Baking times can vary depending on your oven, so start checking at the 70-minute mark. The cake will develop a beautiful golden crust while staying moist inside.
Step 7: Cool Before Serving
Allow the cake to cool completely in the pan before attempting to remove it.
Patience rewards you with a cake that holds its shape beautifully, with each slice showcasing those gorgeous raspberry jewels studded throughout the lemony crumb.
For more complex baking projects, a quality stand mixer can make preparation significantly easier and more efficient.
What to Serve with Lemon Raspberry Ricotta Cake
This delicate, fruity cake deserves perfect companions to round out your serving. A dollop of lightly whipped cream or mascarpone brings a cloud-like richness that melts beautifully against the lemony crumb.
For breakfast or brunch, pair with a steaming cup of Earl Grey tea—the bergamot notes complement the citrus wonderfully.
Looking for something more substantial? A scoop of vanilla bean ice cream transforms this into a proper dessert, while a drizzle of warm honey takes the whole experience up a notch.
On hot summer days, serve alongside fresh berries tossed with a touch of mint, or for something unexpected, a small glass of limoncello makes this casual cake feel like a special occasion treat.
The versatility is what makes this recipe such a gem in my collection.
Lemon Raspberry Ricotta Cake Substitutions and Variations
• Finishing Touches: Dust with powdered sugar before serving, or drizzle with a simple lemon glaze (powdered sugar + lemon juice).
Fresh mint leaves and a scatter of toasted sliced almonds make a gorgeous topping.
Leftovers and Storage for this Lemon Raspberry Ricotta Cake
This moist ricotta cake keeps beautifully for several days. Store leftovers in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 5 days.
The dense, custard-like texture actually improves overnight as the flavors meld together!
To freeze, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight.
When ready to enjoy refrigerated leftovers, let slices come to room temperature for about 30 minutes before serving to restore that tender crumb.
A quick 10-second microwave zap can also bring back some warmth without drying it out. For an extra refresh, add a few fresh raspberries on the side and a light dusting of powdered sugar.
Final Thoughts
This Lemon Raspberry Ricotta Cake represents everything wonderful about simple, thoughtful baking.
The magic happens in the contrast—tender crumb against juicy berries, bright citrus cutting through rich ricotta, rustic appearance hiding sophisticated flavor.
It’s the kind of dessert that feels appropriate for nearly any occasion, from weekend brunches to dinner parties where you need something impressive but not fussy.
Perfect when berries are in season, but equally delightful in winter months when you need a reminder of warmer days.
There’s something deeply satisfying about a recipe that transforms humble ingredients into something this memorable—a slice of sunny comfort no matter the season.