Raspberry Ricotta Cake With Lemon Glaze
A deliciously sweet melt-in-your-mouth cake!
Ingredients
- 1 ½ cups (222g) flour*
- 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
Instructions
- Preheat oven to 350°F. Grease a 9" 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) flour*, 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
Notes
- For a gluten free cake, I recommend using Bob's Red Mill 1 to 1 flour. If you are using a different gluten free flour blend, make sure it contains xanthan gum.
- Make sure the cake has cooled completely before drizzling the lemon glaze on top.
Nutrition
Calories: 250kcal