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Irresistible Raspberry Ricotta Cake

raspberry ricotta cake
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A moist, lightly sweetened cake with juicy raspberries and creamy ricotta, perfect for parties or a weekend baking adventure.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (250g) ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup (125g) raspberries, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the ricotta cheese until smooth. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract and lemon zest.
  6. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. Gently fold in the raspberries, reserving a few for the top.
  8. Pour the batter into the prepared pan and smooth the top. Scatter the reserved raspberries over the surface.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve at room temperature or chilled.

Notes

Use room-temperature ingredients for a smooth batter. Avoid overmixing to keep the cake light. Store in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: raspberry ricotta cake, Italian dessert, ricotta cake, raspberry cake, easy baking recipe

Find it online: https://berriesrecipes.com/irresistible-raspberry-ricotta-cake-recipe-perfect-for-parties/