Lemon-Raspberry Ricotta Cake

Name: Lemon-Raspberry Ricotta Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 12 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 3/4 tsp kosher salt; 3 large egg; 1 1/2 cups ricotta cheese; 1/2 tsp vanilla extract; 1/2 cup unsalted butter; 1/2 medium lemon; 1 1/2 cups raspberries

User Reviews

4.3

8 reviews

Good

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings
12 servings
Calories
205 kcal
Course
Dessert
Cuisine
Italian

Lemon-Raspberry Ricotta Cake

Christopher Scott

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Bright lemon flavoured cake with juicy raspberries scattered throughout.

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Ingredients

Servings

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
3/4 tsp kosher salt
3 large egg
1 1/2 cups ricotta cheese approx. 400 grams
1/2 tsp vanilla extract
1/2 cup unsalted butter melted and cooled
1/2 medium lemon zest and juice
1 1/2 cups raspberries frozen or fresh, divided

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User Reviews

Overall Rating

4.3

8 reviews

Good

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Other Recipes

Lemon-Raspberry Ricotta Cake

User Reviews

4.3

10 mins

1 hr 10 mins

30 mins

1 hr 50 mins

12 servings

205 kcal

Dessert

Italian