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  1. Raspberry-Lemon Ricotta Cake

Raspberry-Lemon Ricotta Cake

01:15:00 16 servings, 1 piece (81 g) each
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16 servings, 1 piece (81 g) each

Do not let this Raspberry-Lemon Ricotta Cake pass you by. The creamy rich cake, swirled with fresh raspberries, is sure to have you swooning. You'll want to keep these eight simple ingredients and your 9-inch springform pan handy so you can whip together this easy Raspberry-Lemon Ricotta Cake any time.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine flour and baking powder. Beat cream cheese and ricotta in large bowl with mixer until creamy. Add sugar, butter and lemon zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups raspberries.
  • Pour into 9-inch springform pan sprayed with cooking spray; top with remaining raspberries.
  • Bake 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Serve warm or at room temperature.

Special Extra

Sprinkle cooled cake lightly with icing sugar just before serving.

How to Store

Refrigerate any leftovers.


  • 16 servings, 1 piece (81 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (81 g) each
Calories 230
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 80mg
Sodium 170mg
Carbohydrate 22g
Dietary fibre 1g
Sugars 11g
Protein 5g
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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