This raspberry ricotta cake with lemon glaze is deliciously moist and full of bright berry flavor! It's the perfect cake for a spring or summer brunch spread.
Lately, I've been feeling more and more adventurous in the kitchen. When dreaming up some spring and summer cake ideas, I instantly thought of playing around with ricotta.
It may not seem like the most obvious choice, adding cheese to a cake (unless it's, well, cheesecake). But ricotta is mild, slightly sweet, and adds a ton of moisture.
The resulting cake is slightly dense but not heavy. It's super soft and actually almost... creamy? You're just going to have to taste it to know what I'm talking about!
Why You'll Love This Raspberry Ricotta Cake
- The flavors just work so perfectly! Between the ricotta cheese and the slightly tart raspberries, it's a match made in heaven. Not to mention the lemon + raspberry flavor combo.
- This is a super easy cake to make, yet it somehow seems like an elevated option to serve up for dessert or brunch.
- There are so many great ways to dress this cake up. If you're opting out of using the lemon glaze, you can serve alongside homemade whipped cream or simply dust some powdered sugar on top.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. This is my go-to in all of the recipes I develop, unless otherwise noted. If you're using a different blend, make sure it contains xanthan gum. If you're not gluten free, you can swap in all-purpose flour. This is a cup for cup blend, meaning you won't need to adjust the measurements if you are substituting.
- Greek yogurt: If you haven't noticed by now, Greek yogurt is one of my favorite egg substitutes, especially in cakes. Be sure to use plain Greek yogurt. I typically use 0% or 2%. In a pinch, sour cream can be used in its place.
- Ricotta cheese: I recommend against using skim, but you can use it if that's what you have.
- Raspberries: I prefer to use frozen berries because I always have some on hand! You can also use fresh raspberries. If you're using frozen berries, do not thaw before adding to the cake batter.
STEP ONE: Combine the dry ingredients in a small bowl. Whisk the flour, baking powder, and salt together and set aside.
STEP TWO: Cream the butter with the sugar. You'll know it's ready when it's nice and smooth, and slightly lighter in color.
STEP THREE: Add the remainder of the wet ingredients. To your creamed butter and sugar, add the ricotta, yogurt, and vanilla extract and beat to combine.
STEP FOUR: Add the dry ingredients. Mix on low speed until combined.
STEP FIVE: Gently stir in the raspberries until they're evenly distributed. The batter will be thick.
STEP SIX: Transfer the batter to your prepared springform pan. Bake on 350º for 45-50 minutes. Allow the cake to cool for at least 10 minutes before releasing from the pan.
STEP SEVEN: To make the lemon glaze, simply stir together the powdered sugar and lemon juice. Drizzle on top of the cooled cake before serving.
- My top tip when it comes to baking is always going to be: weigh your flour! Using a scale to weigh your flour is so much more accurate than using measuring cups.
- This cake batter is thick and can also be slightly sticky. You may need to use two rubber spatulas, or even your clean hands, to transfer the batter into your pan and spread evenly.
- It's important to allow the cake to cool slightly before trying to remove it from the springform pan. I've found that 10 minutes should do the trick.
- And speaking of which, you also want to wait and drizzle your lemon glaze after the cake has cooled COMPLETELY. Otherwise it will just soak right in.
Frequently Asked Questions
The ricotta cake is done when a toothpick inserted into the center comes out completely clean.
You may store ricotta cake in an airtight container at room temperature for the first day or two. After that, I recommend refrigerating.
Yes, you may wrap the cake tightly and freeze for up to 3 months.
Raspberry Ricotta Cake With Lemon Glaze
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (227g) ricotta room temperature
- ½ cup (113g) Greek yogurt room temperature
- ½ teaspoon vanilla extract
- ½ cup (60g) raspberries fresh or frozen
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 350°F. Grease an 8" springform pan and line the bottom with a piece of parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.1 ½ cups (222g) gluten free flour blend, 2 teaspoons baking powder, ¼ teaspoon fine sea salt
- Using a stand mixer with the paddle attachment, cream the butter with the sugar. Add the ricotta, yogurt, and vanilla extract, mixing to combine.½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, 1 cup (227g) ricotta, ½ cup (113g) Greek yogurt, ½ teaspoon vanilla extract
- Add the dry ingredients and mix on low speed until combined. Gently stir in berries.½ cup (60g) raspberries
- Transfer the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before removing
- To make the glaze, stir the powdered sugar and lemon juice together until combined. Drizzle over cooled cake.1 cup (120g) powdered sugar, 2 tablespoons lemon juice
- Make sure the cake has cooled completely before drizzling the lemon glaze on top.