This easy Lemon Raspberry Ricotta Cake is a light, refreshing, and creamy dessert flavored with fresh raspberries, lemon juice, and zest. It’s ideal for spring and summer but delightful any time of year.
I love this lemon raspberry ricotta cake — it’s moist, tender, and doesn’t require an electric mixer. All you need is a 9-inch springform pan, a few bowls, a fine grater, whisks, and a spatula.
The stars of the recipe are whole-milk ricotta, fresh raspberries, and lemons. Ricotta gives the cake a creamy, slightly custardy texture; raspberries bring bright sweetness; and lemon juice and zest add a lively tartness.
Similar to other ricotta cakes, this one sits somewhere between a classic cake and a light cheesecake. Serve it chilled or at room temperature with a dusting of powdered sugar.
Table of Contents
- Ingredients
- How to Make the Recipe
- Recipe FAQs
- Enjoy More Delicious Cake Recipes!
- Lemon Raspberry Ricotta Cake Recipe
Ingredients
These are the suggested ingredients. Most are pantry staples, but a few notes are below.
- Ricotta cheese: Whole-milk ricotta gives the cake a light, creamy texture.
- Lemons: Two medium lemons yield the zest and about three tablespoons of juice used here.
- Fresh raspberries: Fresh raspberries are recommended, though frozen (unthawed) berries or other berries like blueberries or strawberries work fine.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
Below is an overview. For the printable recipe and measurements, see the recipe card later in this post.
Recipe tip: Prepare your springform pan, zest and juice the lemons, melt and cool the butter, and toss the raspberries in flour before you begin.
Step 1: Whisk the dry ingredients together — sugar, flour, baking powder, salt, and lemon zest.
Step 2: In a separate bowl, whisk eggs, ricotta, lemon juice, and vanilla until smooth. Don’t add the melted butter yet — the mixture should be pale and fairly thin.
Step 3: Fold the dry ingredients into the wet mixture with a spatula to avoid overmixing.
Step 4: Partway through folding, stir in the slightly cooled melted butter, then gently fold in the flour-coated raspberries. The batter will be airy but somewhat thick.
Step 5: Transfer batter to the prepared 9-inch springform pan, level the top, and add extra raspberries if desired.
Step 6: Bake at 350°F for 40–45 minutes. Cool completely before serving (cooling can take 1–2 hours). Dust with powdered sugar if you like.
Recipe tip: A properly baked cake will be puffed and light golden on top, with the sides slightly pulling away from the pan. A small jiggle in the center is fine; a large jiggle means it needs a bit more time in the oven.
Recipe FAQs
A 9-inch springform pan is recommended for easy removal, though a 9-inch round cake pan will work as well.
Fresh lemon juice and zest provide the best flavor and are recommended for this cake.
Coating berries in a little flour helps prevent them from sinking to the bottom of the cake during baking.
Yes — frozen raspberries work fine when added straight from the freezer (do not thaw).
Store at room temperature in an airtight container for up to three days, or refrigerate up to a week for longer freshness.
Enjoy More Delicious Cake Recipes!
Chocolate Ricotta Cake
Moist Banana Cake
Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting
Chocolate Chip Ricotta Cake
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Lemon Raspberry Ricotta Cake
Equipment
- 9 inch Springform Pan
- Mixing Bowls
- Spatulas
- Whisks
- Citrus Juicer
Ingredients
Flour Coated Raspberries
- 1 ½ cups fresh raspberries, plus extra for topping
- 1–2 tbsp all-purpose flour (for coating raspberries)
Lemon Raspberry Ricotta Cake
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 2¼ tsp baking powder
- 1 tsp salt
- 2 tsp lemon zest
- 3 large eggs
- 1½ cups whole-milk ricotta cheese
- 3 tbsp lemon juice (about 2 medium lemons)
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted and cooled slightly
- Powdered sugar for dusting (optional)
Instructions
- Adjust the oven rack to the second level and preheat oven to 350°F. Generously spray a 9-inch springform pan with baking spray and dust with powdered sugar.
- In a small bowl, toss the raspberries with 1–2 tablespoons of flour; set aside.
- In a medium bowl, whisk together sugar, flour, baking powder, salt, and lemon zest; set aside.
- In a large bowl, whisk eggs, ricotta, lemon juice, and vanilla until combined.
- Fold the dry ingredients into the ricotta mixture until just blended. Stir in the melted butter and the flour-coated raspberries. The batter will be thick but airy.
- Spoon the batter into the prepared springform pan and top with additional fresh raspberries if desired.
- Bake 40–45 minutes at 350°F, or until a toothpick inserted in the center comes out clean. The top should be light golden and slightly puffed; the sides will pull away slightly. A small jiggle in the center is fine.
- Let cool at least 20 minutes before releasing the springform. Allow to cool completely, dust with powdered sugar if you like, and serve.
- Store in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
Video
Notes
- You can make this cake with fresh or frozen raspberries, or substitute blueberries or strawberries. The recipe works with just lemon juice and zest if you prefer no berries.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.