Lemon and raspberry almond ricotta cake

By Sheila and Sebastian Centner
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Everyone will come back for a second slice of this super-easy dessert cake made with creamy ricotta, sliced almonds, and frozen raspberries.



  • 1 tablespoon unsalted butter, softened to room temperature
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 1/2 cups ricotta cheese
  • Zest and juice from 1 lemon
  • 1 1/2 teaspoons vanilla extract
  • 1 stick unsalted butter, melted and cooled (1/2 cup)
  • 1 heaping cup frozen raspberries
  • 1/4 cup sliced almonds


  1. Prep rack on the lower third of the oven (not right in the center). Preheat to 350°.
  2. Line a nine-inch diameter cake pan with parchment paper and grease with softened butter.
  3. Combine dry ingredients including flour, sugar, baking powder and sea salt in a large bowl.
  4. Whisk together eggs, ricotta, lemon zest and juice, and vanilla until smooth in another bowl then stir into dry ingredients.
  5. Fold in the melted butter and a three-quarter cup of the frozen raspberries.
  6. Pour the batter into the prepared cake pan.
  7. Scatter remaining berries over the top followed by the almonds.
  8. Bake for 50 minutes or until light golden brown and a toothpick comes out clean. Let cool at least 20 minutes before unmolding.
  9. Unmold, slice and serve. Enjoy!

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