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a picture of raspberry ricotta cake topped with lemon curd glaze
5 from 22 votes
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Ricotta Raspberry Cake Topped with Lemon Curd

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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author April Wright

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