This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!
For the cake:
- 1 ½ cup (237 grams) + extra for topping Fresh Raspberries 1 ½ cup (237 grams) + extra for topping Fresh Raspberries
- 1-2 Tablespoons All-Purpose Flour, for raspberries 1-2 Tablespoons All-Purpose Flour, for raspberries
- Domino® Golden Sugar 1 cup (200 grams) 1 cup (200 grams) Domino® Golden Sugar
- 1 ½ cups (204 grams) All-Purpose Flour 1 ½ cups (204 grams) All-Purpose Flour
- 2 1/4 tsp Baking Powder 2 1/4 tsp Baking Powder
- 1 tsp Salt 1 tsp Salt
- 2 tsp Lemon Zest 2 tsp Lemon Zest
- 3 Large Eggs 3 Large Eggs
- 1 ½ cups (385 grams) Whole Milk Ricotta Cheese 1 ½ cups (385 grams) Whole Milk Ricotta Cheese
- 3 tbsp Lemon Juice 3 tbsp Lemon Juice
- 1 tsp Vanilla Extract 1 tsp Vanilla Extract
- ½ cup (113 grams) Unsalted Butter, melted ½ cup (113 grams) Unsalted Butter, melted
- Domino® Powdered Sugar (for dusting/garnish) Domino® Powdered Sugar (for dusting/garnish)
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and dust with powdered sugar.
In a small bowl, toss the clean raspberries with 1-2 tablespoons of all-purpose flour. Set to the side.
In a medium-size mixing bowl, whisk together the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest. Set to the side.
In a large-size mixing bowl, whisk together the eggs, ricotta cheese, lemon juice, and vanilla extract until well combined.
With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and raspberries. The batter will be thick and on the heavier side, but airy.
Spoon the batter into the prepared 9-inch springform pan and top with additional fresh raspberries.
Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.
Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with Domino® Powdered Sugar (optional), and serve.
Keep the lemon raspberry ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. For keeping fresh longer, you can also store the cake for up to a week in the refrigerator.
This lemon raspberry ricotta cake can be made using fresh or frozen raspberries, blueberries, or strawberries. It can also be made using only lemon juice and lemon zest.