Raspberry-Ricotta Cake
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special. This is an easy, no-fuss way to make a great dessert. It's more of a European-style cake, with a denser texture and restrained sweetness. It’s got a super approachable ingredient list and with little effort you end up with was a moist (thanks ricotta!), berry-speckled, not-too-sweet cake that tastes like you spent the whole day working on it.
Servings: 8
Calories: 401kcal
Ingredients
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- 1 lemon zest of whole lemon and juice of half
- ½ teaspoon vanilla extract
- ½ cup unsalted butter 1 stick, melted
- 1½ cup frozen raspberries or blackberries divided
Instructions
- Preheat oven to 350°.
- Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, lemon zest, lemon juice, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.
- Fold in butter, followed by 1 cup raspberries, taking care not to crush berries.
- Scrape batter into prepared pan and scatter the remaining ½ cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
- Let cool at least 20 minutes before unmolding.
Notes
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Nutrition
Calories: 401kcal | Carbohydrates: 47g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 287mg | Potassium: 223mg | Fiber: 2g | Sugar: 26g | Vitamin A: 661IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 2mg