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Home Lemon-ricotta cake with raspberries

Lemon-ricotta cake with raspberries

Dessert Baking Summer Vegetarian Lemon Cake Festive

This lemon-ricotta cake proves you don't need complicated technique to put something special on the table. The ricotta gives a soft, almost melt-in-your-mouth texture, the lemon juice adds a fresh wink, and the raspberries complete the picture. Use a good springform pan so you can easily release the cake from the tin later without any hassle. Perfect for a Sunday afternoon, a birthday or simply when you fancy something tasty.

Recipe

Lemon-ricotta cake with raspberries

A creamy ricotta cake with bright lemon and juicy raspberries, baked in a springform pan. Simple to make, pretty to serve and wonderful to enjoy together.

Course	Dessert
Kitchen	Italian-inspired
Servings	8 servings

Preparation time

Preparation time	20 min
Time in oven	45 min
Stiffen up min.	10 min
Total	1 hour 15 min

Equipment

Springform pan (28 cm)
Mixing bowl
Hand mixer
Zester
Sieve
Spatula
Cooling rack

Ingredients

125 g soft butter
180 g caster sugar
3 eggs (M)
250 g ricotta
Zest of 1 organic lemon
2 tbsp fresh lemon juice
200 g all-purpose flour
1.5 tsp baking powder
Pinch of salt
150 g fresh raspberries
Powdered sugar for dusting

How to make a lemon-ricotta cake with raspberries?

Preheat the oven to 175°C (top and bottom heat). Grease the springform pan with butter and lightly dust with flour.
Cream the butter and sugar in a large mixing bowl with a hand mixer until light and airy, about 3 minutes.
Add the eggs one at a time, mixing well after each. Then add the ricotta, the lemon zest and the lemon juice and mix briefly.
Sift the flour, baking powder and a pinch of salt over the bowl and gently fold everything together until you have a smooth batter.
Spoon the batter into the prepared springform pan. Scatter half of the raspberries over the batter and press them in lightly.
Bake the cake for 40 to 45 minutes in the center of the oven. Insert a skewer into the middle: if it comes out dry, the cake is done.
Let the cake rest in the pan for 10 minutes, then release the ring and let it cool completely on a cooling rack.
Dust the cooled cake with powdered sugar and garnish with the remaining fresh raspberries. Serve immediately or store covered in the refrigerator.

Cooking mode Prevents your screen from going to sleep

A good springform pan makes all the difference with cakes like this. The non-stick coating ensures the cake releases smoothly, and a sturdy construction prevents batter from leaking during baking. That way you can focus on the best part: tasting and sharing.

Want to vary it? Replace the raspberries with blueberries or slices of pear for a different flavor experience. Lemon pairs with almost anything, so this recipe will quickly become a regular in your baking routine.

Related products

Birkmann Springform Premium Baking ø 20 x 9 cm

In stock

€39,95

Related categories

Baking utensils

Specific to Cakes

Cake Plates

Springforms

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