Lemon Berry Ricotta Cake

Makes 8 servings.

The fresh, clean flavor of lemon enhances the berry richness of this easy-to-prepare, crowd-pleasing dessert. Dress it up with a simple glaze and/or serve with sweetened whipped cream.



  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 3 large eggs
  • 1 (15 oz.) container ricotta cheese
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 6 Tbsp butter, melted
  • 1½ cups fresh raspberries, blueberries and/or blackberries, divided


  • 1 cup powdered sugar
  • 2 Tbsp lemon juice


  • Sweetened whipped cream


  • Preheat oven to 350º. Line a 9″ round cake pan with parchment paper and lightly coat with nonstick spray.
  • In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
  • In a medium bowl, whisk together eggs, ricotta cheese, lemon zest and lemon juice until smooth. Fold into dry ingredients just until blended.
  • Fold in melted butter until incorporated. Gently fold in 1 cup berries, taking care not to crush berries. Pour batter into prepared pan; scatter remaining ½ cup berries over the top.
  • Bake for 45-55 min. or until toothpick inserted into center comes out clean. Let cool 20 min. Invert onto serving platter. Let cool completely.
  • In a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over cooled cake.
  • Serve as is or add sweetened whipped cream.
  • Store refrigerated.


  1. Made this 3 nights ago for a special guest and we devoured it despite over indulging on dinner! So good! 😁

  2. I love you guys for introducing my wife to this recipe! It has become my summertime favorite!!! The only problem is – I can’t stop at one slice!!!

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