Ricotta Raspberry Cake

Recipe

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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.

Total Time

55 min

Servings

8 people

Cuisine

American

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ingredients

– 2 large eggs room temperature – 2 tsp baking powder – 1 1/2 cup ricotta – 1 1/2 cup flour – 3/4 tsp salt - tap to see more...

STEPS

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

STEPS

– 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.

STEPS

– Pour the batter into a lightly greased pan. Scatter the remaining raspberries to the top of the cake batter. Bake until the toothpick or butter knife is inserted and comes out clean with a few crumbs.

STEPS

– Add all ingredients to a small saucepan. Whisk to combine. Set stove to medium low. Cook stirring consistently. – 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.

READY

Enjoy!

So good!

April

Author:

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