Dessertscarriesexperimentalkitchen3.7
Raspberry Lemon Ricotta Cake
This Raspberry Lemon Ricotta Cake is an extremely moist, not overly sweet dessert that would make the perfect ending to any meal.
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Grease a 10-inch spring orm pan with cooking spray.
cooking spray
3
Combine flour, sugar and baking powder in a bowl; mix well.
baking powder2 teaspoons
4
In a separate bowl, whisk the eggs, ricotta cheese, lemon extract, lemon zest and juice until smooth; then fold in the dry ingredients until blended.
large eggs3½ teaspoon lemon extractlemon (zest and juice)1
5
Gently fold in the melted butter and 1 cup of the raspberries; then pour batter into the spring form pan.
6
Top the batter with the remaining 1 cup of raspberries; then bake for approximately ⏱️ 50 minutes or until the cake is golden brown and a tester inserted into the middle comes out clean. Allow to cool ⏱️ 15-20 minutes before removing it from the pan. Store tightly wrapped at room temperature. Can be made up to 2 days ahead.
Nutrition Facts
calories
319 kcal
fat Content
14 g
serving Size
1 g
fiber Content
2 g
sugar Content
21 g
sodium Content
232 mg
protein Content
9 g
trans Fat Content
0.4 g
cholesterol Content
93 mg
carbohydrate Content
40 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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