4.3 from 12 votes
Lemon-Raspberry Ricotta Cake
Bright lemon flavoured cake with juicy raspberries scattered throughout.
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
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups ricotta 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 frozen or fresh raspberries, divided