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If you want a dessert that looks refined but is easy to prepare, this raspberry ricotta cake is a perfect choice. The ricotta keeps the crumb moist and tender, while raspberries add bright, juicy bursts of flavor. A simple lemon glaze brightens the cake and makes it suitable for brunch, afternoon coffee, or a relaxed dessert.
Ricotta adds gentle richness without making the cake heavy. The texture is slightly dense but still soft—almost creamy—and the lemon glaze lifts the whole thing. It’s a straightforward recipe that delivers bakery-quality results with minimal fuss.
Why You’ll Love This Raspberry Ricotta Cake
- Ricotta and raspberries pair beautifully—the cheese brings richness and moisture while the berries add tart sweetness, complemented nicely by lemon.
- Simple to make yet elegant enough for guests, this cake works equally well for brunch or dessert.
- It’s easy to customize: skip the lemon glaze and dust with powdered sugar, serve with whipped cream, or add a different glaze or topping.
Ingredient Notes & Substitutions
- Flour: Use a 1:1 gluten-free flour blend with xanthan gum if needed. For standard baking, all-purpose flour works well.
- Greek yogurt: Plain Greek yogurt (0%–2%) adds tenderness and can be swapped for sour cream if preferred.
- Ricotta cheese: Use full-fat or part-skim ricotta for the best texture; skim will work but the cake will be less rich.
- Raspberries: Both fresh and frozen raspberries are fine. If using frozen, add them directly to the batter without thawing to avoid excess moisture.
Step-By-Step Instructions
Mix the Batter
STEP ONE: Whisk the dry ingredients—flour, baking powder, and salt—in a small bowl and set aside.
STEP TWO: Cream the butter and sugar until smooth and a bit lighter in color.
STEP THREE: Add ricotta, Greek yogurt, and vanilla to the creamed butter and sugar; beat until combined and smooth.
STEP FOUR: Add the dry ingredients and mix on low speed until just combined.
STEP FIVE: Gently fold in the raspberries so they’re evenly distributed—the batter will be thick.
Bake
STEP SIX: Pour the batter into a prepared 9″ springform pan. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool for about 10 minutes in the pan before releasing the springform ring.
Make the Lemon Glaze
STEP SEVEN: Whisk powdered sugar with lemon juice until smooth and drizzle over the completely cooled cake.
Recipe Variations
The basic cake is versatile and easy to adapt. Here are a few ideas:
Lemon Raspberry Ricotta Cake
Add lemon zest to the batter for extra citrus brightness that complements the glaze.
Almond Raspberry Ricotta Cake
Use almond extract in place of—or alongside—vanilla for a subtle, nutty note.
Blueberry Ricotta Cake
Swap raspberries for blueberries using the same quantity; fresh or frozen blueberries both work well.
Gluten-Free Option
Use a 1:1 gluten-free flour blend with xanthan gum. Ricotta keeps the crumb tender, giving a moist gluten-free cake that isn’t dry.
Expert Tips
- Weigh your flour for the most consistent results—scales are more accurate than cups.
- The batter is thick and slightly sticky. Use flexible spatulas or even clean hands to transfer and smooth it in the pan.
- Allow the cake to cool about 10 minutes before removing it from the springform pan to prevent breaking.
- Only glaze once the cake has cooled completely so the glaze sits on top instead of soaking in.
Storage Instructions
This cake keeps well and stays moist for several days when stored properly.
- Room temperature: If unglazed, cover and store at room temperature for up to 2 days.
- Refrigerator: Once glazed or if your kitchen is warm, keep the cake in an airtight container in the fridge for up to 5 days. Bring slices to room temperature before serving for the best texture.
- Freezing: Wrap individual slices or the whole unglazed cake tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and add glaze before serving.
Troubleshooting Common Problems
Why did my raspberries sink to the bottom?
Some sinking is normal because berries are heavy. Toss them lightly in a bit of flour before folding them in to help suspend them in the batter.
Why is my cake too moist or gummy in the center?
Ricotta-based cakes are naturally moist, but an underbaked cake can feel gummy. Bake until a toothpick comes out mostly clean with a few moist crumbs and let the cake cool fully before slicing.
Frequently Asked Questions
Yes. Use dairy-free ricotta alternatives and non-dairy yogurt; note the texture will be slightly different and often a bit less moist.
The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Absolutely. The cake is delicious plain, or you can dust it with powdered sugar or serve with whipped cream.
Yes. Use a larger pan such as a 9×13 and increase baking time, checking doneness with a toothpick.
Toss berries in a light coating of flour before folding them into the batter to help keep them suspended.
Yes. Wrap the unglazed cake or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator and add glaze before serving.
Related Recipes You Might Like
- White Chocolate Raspberry Blondies
- White Chocolate Raspberry Cookies – Gluten Free, Eggless
- Soft Raspberry Thumbprint Cookies (Gluten Free)
- Dark Chocolate Raspberry Bread – Gluten Free, Eggless
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📖 Recipe
Raspberry Ricotta Cake With Lemon Glaze
Ingredients
- 1 ½ cups (222g) flour*
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (227g) ricotta room temperature
- ½ cup (113g) Greek yogurt room temperature
- ½ teaspoon vanilla extract
- ½ cup (60g) raspberries fresh or frozen
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons lemon juice
Instructions
-
Preheat oven to 350°F. Grease a 9″ springform pan and line the bottom with parchment paper.
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Whisk together 1 ½ cups (222g) flour*, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt. Set aside.
-
Cream ½ cup (113g) unsalted butter with ¾ cup (150g) granulated sugar. Add 1 cup (227g) ricotta, ½ cup (113g) Greek yogurt, and ½ teaspoon vanilla extract, mixing until combined.
-
Add the dry ingredients and mix on low until just combined. Gently fold in ½ cup (60g) raspberries.
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Transfer the batter into the prepared pan and bake 45–50 minutes, or until a toothpick comes out mostly clean. Cool in the pan for about 10 minutes before removing.
-
For the glaze, stir 1 cup (120g) powdered sugar with 2 tablespoons lemon juice until smooth. Drizzle over the cooled cake.
Notes
- For a gluten-free version, use a reliable 1:1 gluten-free flour blend that includes xanthan gum.
- Ensure the cake is completely cool before adding the lemon glaze so it remains on the surface.