Ricotta Raspberry Cake with Lemon Curd Glaze

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.

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)

• 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)

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.  

Ricotta Raspberry Cake Topped with Lemon Curd

April Boller Wright

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.

5 from 23 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 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

 

• Preheat oven to 350°. Line a 9” diameter cake pan with parchment paper and lightly coat with nonstick spray. 
• 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. 
• 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

• 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. 
• 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.

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

Keyword raspberry cake, raspberry ricotta cake

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