Raspberry Ricotta Cake
You'll love this delicious raspberry ricotta cake, it's moist, bursting with fresh juicy raspberries and vanilla hints. Plus, it's easy to make in one bowl, so simple, straightforward, and turns perfectly every single time.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350°F/180°C and place the rack in the middle position.
Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
Place flour, baking powder and a pinch of salt in a bowl and whisk well to distribuite the baking powder evenly.
In second bowl, whisk eggs and sugar until well combined.
Stir in the vegetable oil, then add ricotta, vanilla extract, lemon zest and mix well until smooth.
Add the flour mix and stir until combined, but do not overmix (a few lumps are ok).
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Continue Reading at Theclevermeal →Chef's Notes
Do not overmix the batter: working flour too much can produce gluten, which creates a dense and rubbery cake.
Round baking pan: if you use a round baking pan (approx 9 or 10 inches diameter) check for doneness after 30-35 minutes
Storage: this raspberry ricotta cake keeps well for 4 days at room temperature, in an airtight container. It’s also freezable.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving.
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Reviews from the Original Source
Delicious! I found and made this recipe yesterday just in time for a family reunion picnic and it was a big hit!
I didn't have vegetable oil so I used melted coconut oil, and it worked just fine. I didn't have lemon zest also, and didn't dust any more sugar on top, and it was still good.
I love the moisture the ricotta provides! I will be sure to make this again to use the 2nd half of the ricotta container and to make use of the ripening raspberries in my garden!
What do you think of throwing in some white chocolate chips into the mix and/or as a drizzle on top?
Yum, I made this today with extra ricotta I had on hand and chopped strawberries and it’s delicious!
Just made this today and it turned out amazing! made it exactly as written without the optional powdered sugar on top(no need, as it was delicious as is) Definitely a keeper 😋
This looks so good. I want to make it but I have a question. Does this have the grainy texture that a Ricotta Cheesecake has?
Delicious cake..very easy and it rose beautifully and wasn't dense at all...it has substance because it is not a sponge type cake! It cooked in 50 minutes and was moist and lovely The fresh raspberries and blueberries on the top didn't sink in so I would put all fruit in the cake next time! I am intrigued by yr blender carrot cake and will try that next time !!
I used fresh raspberries and coconut oil instead of vegetable oil. I also didn't skimp on the lemon zest. It was great and not dry at all.
When I bake I always make 2 loaves of what ever and take 1 over to my neighbors. They raved over this loaf saying it was their favorite of all my baking so far! It was lovely light and tasty and as the one review said not overly sweet. Making again this morning, thank you for a delicious recipe.🌻
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