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You are here: Home / Breakfast / Ricotta Raspberry Cake with Lemon Curd Glaze

Ricotta Raspberry Cake with Lemon Curd Glaze

April 22, 2019 By April 41 Comments

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Easy Ricotta Raspberry Cake recipe that’s topped with lemon curd glaze. So moist, soft, tender and buttery.  You can’t get this texture and flavor with yogurt or sour cream. Perfect to serve to guests, with your morning coffee or whenever your sugar craving strikes.

A picture of ricotta raspberry cake with lemon curd glaze

RASPBERRY CAKE 

If you landed on this page because you love raspberry desserts then you’re in luck. Seriously, this ricotta raspberry cake is so moist, soft, buttery and smooth. The top is glossy and golden. It’s crazy how easy it is. Plus only 10 min or less prep! My kind of cake, quick and easy. 

This might just be my new go-to cake. Since this cake was a success, now I want to try ricotta in other baked goods such as, banana bread or blueberry muffins and more. 

No electric mixer required.  Just two bowls needed. One for the dry ingredients and another for the wet ingredients.  Which makes it a perfect choice when you need to make something fast for guests.

Or maybe you just love raspberries and want to make an easy raspberry cake. The slices are dense but so soft and tender, It’ll melt in your mouth. You can even switch out the raspberries and add strawberries, rhubarb, blueberries or whatever fruit you like.

To dress up the cake, I made a tart and sweet lemon curd glaze that is ALSO super easy.  The glaze has less eggs than traditional lemon curd. Which makes the consistency perfect for lemon drizzle.   I’d be happy watching binge tv and spoonfuls of this lemon glaze. But if you don’t want to add the glaze that’s fine too. You won’t miss it. The cake alone is OMG delicious. 

HOW TO MAKE RASPBERRY CAKE

This raspberry cake recipe is made with:

  • Flour
  • salt
  • baking powder
  • sugar
  • eggs
  • ricotta cheese
  • vanilla extract
  • melted butter 
  • raspberries 
  • lemon zest
  • lemon juice
  • milk Easy staple ingredients that you may already have. If not, time to run to the grocery store. Let’s get to the instructions. 
  • Preheat oven to 350 degrees F. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray a medium bowl, add the eggs, vanilla extract and ricotta cheese and mix until combined and smooth. (pic 1-2)
  • In a larger bowl add the flour, salt, baking powder and sugar. Mix to combine.( pic 3)
  • Pour the wet ingredients into the dry ingredients. Mix well until smooth. (pics 4-5)
  • Add the melted butter. Mix until smooth. Add the raspberries and gently fold them into the batter. Pour the batter into a lightly greased pan. 
  • Bake for 40-60 minutes. (pics 7,8,9,10)

Step by step photos to make Raspberry Ricotta Cake with Lemon Curd Glaze

 

  • Set stove to medium low. To a saucepan add the lemon juice, lemon zest and sugar and butter. Let the lemon curd mixture heat up until. Stirring constantly. The lemon glaze is done once you see bubbles form on the sides of the pan. Use immediately (pics 10-11)
  • Once the glaze thickens, you’ll know it’s done when it easily coats the back of a spoon and you can draw a clean line through it. (pics 12-13)
  • Remove the raspberry cake from the oven,  Slice it then top it with a dollop or two of the lemon curd glaze. (pics 14,15,16)

Step by step photos to make Raspberry Ricotta Cake with Lemon Curd Glaze

TIPS TO MAKE THIS RASPBERRY RICOTTA CAKE

  • Frozen raspberries – You can use fresh or but I recommend frozen ones. As the cake bakes the frozen raspberries don’t break down as much as the fresh ones. Fresh ones are still tasty but they will break down more. If you can, use frozen. I used fresh ones in this recipe but I’ve also tested this recipe with frozen raspberries.  
  • Parchment paper –I used a non-stick baking spray without parchment paper. For an easy clean up you many want to use lightly oiled parchment paper. 

 

  • Baking – Depending on your stove, it may take anywhere between 40-60 minute to bake.  The cake is done when a toothpick or butter knife is inserted and it comes out clean with a few crumbs.  
  • Sugar – If you want a more savory bread reduce the sugar. 

 

  • Lemon curd glaze – When the curd glaze easily coats the back of a spoon and you can draw a clean line through it, it’s done. See step 13 in pics above for example. Use the glaze immediately.  
  • Cooling –  After the cake is done baking, let it cool for 40-60minutes. Then slice it. As I mentioned earlier, the cake is very tender so if you cut it while it’s too warm you’ll make quite a a bit crumbs. If you don’t care about the crumbs then go ahead and eat it as soon as it’s warm enough to eat.

 

  • Leftovers – This cake will stay fresh at room temperature for about 3-4 days.  
5 from 20 votes
a picture of raspberry ricotta cake topped with lemon curd glaze
Print
Ricotta Raspberry Cake Topped with Lemon Curd
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Easy Ricotta Raspberry Cake topped with lemon curd glaze. So moist, soft, tender and buttery.  You can't get this texture and flavor with yogurt or sour cream. Perfect to serve to guests, with your morning coffee or whenever your sugar craving strikes.
Course: Dessert
Cuisine: American
Keyword: raspberry cake, raspberry ricotta cake
Servings: 8
Author: April
Ingredients
  • 2 large eggs room temperature
  • 2 tsp baking powder
  • 1 1/2 cup ricotta
  • 1 1/2 cup flour
  • 3/4 tsp salt
  • nonstick oil spray
  • 1 1/4 Cup sugar plus additional 1 tablespoon sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 cup unsalted melted butter
  • 1 1/4 cup frozen raspberrries
  • Lemon Curd Glaze
  • 3 tbsp fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 egg
  • 2 tbsp melted butter
  • 1 cup sugar
  • 1 tbsp milk
Instructions
  1. Preheat oven to 350°. Line a 9” diameter cake pan with parchment paper and lightly coat with nonstick spray. 

  2. Pour the wet ingredients into the dry ingredients. Mix well until smooth. Add the melted butter. Mix until smooth. Add 1 cup of raspberries and gently fold them into the batter. 

  3. Pour the batter into a lightly greased pan. Scatter 1/4 cup of the remaining raspberries to the top of the cake batter. Bake for 40-60 minutes or when toothpick or butter knife is inserted and comes out clean with a few crumbs.  

For the Lemon Curd Frosting
  1. Add all ingredients to a small saucepan. Whisk to combine. Set stove to medium low. Cook stirring consistently until the sauce is thickened but pourable. FYI, The sauce will thicken more as it cools off. Add about the milk and stir well. 

  2. To a medium bowl, add the eggs, vanilla extract and ricotta cheese and mix until combined and smooth. In a larger bowl add the flour, salt, baking powder and sugar. Mix to combine. Use immediately.

Recipe Notes

TIPS TO MAKE THIS RICOTTA RASPBERRY CAKE

 

 

 

 

  • Frozen raspberries - You can use fresh or but I recommend frozen ones. As the cake bakes the frozen raspberries don't break down as much as the fresh ones. Fresh ones are still tasty but they will break down more. If you can, use frozen. I used fresh ones in this recipe but I've also tested this recipe with frozen raspberries. 

     

  • Parchment paper -I used a non-stick baking spray without parchment paper. For an easy clean up you many want to use lightly oiled parchment paper. 

 

  • Baking - Depending on your stove, it may take anywhere between 40-60 minute to bake.  You'll know when the cake is done when a toothpick or butter knife is inserted and it comes out clean with a few crumbs. 

     

  • Sugar - If you want a more savory bread reduce the sugar. 

 

  • Lemon curd glaze - When the curd glaze easily coats the back of a spoon and you can draw a clean line through it, it's done. See step 13 in pics above for example. Use the glaze immediately. 

     

  • Cooling -  After the cake is done baking, let it cool for 40-60minutes. Then slice it. As I mentioned earlier, the cake is very tender so if you cut it while it's too warm you'll make quite a a bit crumbs. If you don't care about the crumbs then go ahead and eat it as soon as it's warm enough to eat.

 

  • Leftovers - This cake will stay fresh at room temperature for about 3-4 days.  

Raspberry Cake recipe (minus the glaze) slightly adapted from Bonappetit 

Recipe was originally posted on 3/2015. Post was updated on 4/22/2019

a picture of raspberry ricotta cake topped with lemon curd glaze

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Easy Raspberry Lemon Ricotta Cake

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Comments

  1. Geetanjali Tung

    May 2, 2019 at

    I am totally in love with this cake. This looks so elegant and delicious! Just can’t take my eyes off from it. Will try this recipe for sure 🙂
    Geetanjali Tung My Profile

    Reply
  2. Maman de sara

    April 29, 2019 at

    This ricotta raspberry cake is definitely my type of cake. It’s easy to make and certainly delicious.

    Reply
  3. Mimi

    April 29, 2019 at

    When a ricotta cake is made to perfection… I am so in love with this cake now – it is simple yet elegant, delicious, coloful and just the way I like it – thank you!
    Mimi My Profile

    Reply
  4. Sophia

    April 28, 2019 at

    This looks so moist and delicious! I love lemon and raspberries together, it’s such a spring/summery combination!
    Sophia My Profile

    Reply
    • Haley

      July 6, 2019 at

      Hi April, just removed this cake from the oven.
      I have a few comments here – I think the print version got mixed up because #2 should be in 1.5 in the cake part, not in the Curd part. Also, I had hard time telling apart all the wet and dry ingredients, I suggest to distinct between them and organize them in the order which they are used in the recipe. Other than that, personally I think that the sugar amound in the curd needs to be reduced to 3/4 cup, rather than 1 cup. I found that the Curd amount is very very generous. More than I expected.

      Other than that, I loved that you added the photos of each step. I used fresh Raspberries because that’s what I had and used the lower shelf in the oven. This is the first time I have ever made a Curd, so I am kinda new to this. I did not know when should I pour it over the cake (if at all, or if it is only when serving and only pouring over each and every slice) so I would have appreciated it if you would have mention it somewhere… Maybe in the tips section. I am not sure also about how well the cake will keep with the Curd on top, or how would it keep if Curd kept separately in the fridge. Worth mention a word or two on that as well.

      Overall this cake is quite easy to make.
      I noticed that nobody commented on the things that I have mentioned above, so I might have missed something… I don’t know.
      However, thank you!

      Reply
      • April

        July 9, 2019 at

        Hi Haley. Thank your for your comment. I’ll have to take a look at the recipe again. I thought I actually mentioned that glaze should be used immediately but it looks like I added it to the body of the post instead. I’ll have to update the notes with more specific tips. Thanks again!!!

        Reply
  5. Amanda

    April 28, 2019 at

    This is truly the easiest cake recipe, but it’s also super delicious. I love the light texture the ricotta gives it. I’ll be eating this all spring!

    Reply
  6. Jacqueline Debono

    April 28, 2019 at

    This ricotta cake looks beautiful! I love lemon and raspberries together! I actually planted a raspberry bush this year and can’t wait to have homegrown raspberries to use in this recipe!
    Jacqueline Debono My Profile

    Reply
  7. Celeste

    April 27, 2019 at

    You had me at raspberry, they’re one of my favorite fruits, a staple in my fridge. This cake looks so delicious and light. The lemon sauce on top, oh my gosh, you have my mouth watering and wishing I had a slice
    Celeste My Profile

    Reply
    • April

      April 29, 2019 at

      Thank you so much Celeste!

      Reply
  8. Kacie Morgan

    April 26, 2019 at

    I bet this cake is so creamy. Ricotta is meant to be a wonderful ingredient to add to cakes.It looks rather moist and fluffy.

    Reply
    • April

      April 26, 2019 at

      It is! Thank you so much Kacie!

      Reply
  9. Natalie

    April 26, 2019 at

    This cake is just beautiful. I love how you paired ricotta with fresh Spring fruits. This recipe is going on my to try list asap. My family will love it.

    Reply
    • April

      April 26, 2019 at

      Thanks Natalie!

      Reply
  10. Priya Srinivasan

    April 26, 2019 at

    Beautifully explained with step-by step pics, cake looks gorgeous!!! beautiful combo of lemon and ricotto and that glaze sounds delish!!!!

    Reply
    • April

      April 26, 2019 at

      Aww thanks so much Priya!

      Reply
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