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