Berry Ricotta Cake
My friend Cyrus and I have been friends since high school. He’s a Pampered Chef independent consultant and does live cooking shows (via Facebook Live during the time of the pandemic). I was pleased that he asked me to come on to one of his live cooking shows to share this recipe for berry ricotta cake. This is one of my favorite recipes, especially in the summer. This cake is dense and moist, and the raspberries give a wonderful tart taste to contrast with the sweetness of the lemon glaze. The maple syrup gives the berry ricotta cake a subtle sweetness that isn’t overpowering. I prefer to bake this as mini-loaves, but I’ve included instructions for baking it as one whole cake as well.
Berry Ricotta Cake
This berry ricotta cake is the perfect summer recipe! A not-too-sweet cake paired with delicious raspberries and a sweet lemon drizzle.
Servings: 8 mini-cakes
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup pure maple syrup
- 1 cup whole milk ricotta
- ¼ tsp vanilla extract
- ¼ tsp lemon extract optional
- 2 large eggs
- 6 oz fresh raspberries
- 1 tsp lemon zest
For the Glaze
- 2 tbsp lemon juice
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Spray either a 9x5 loaf pan or mini-loaf/cupcake tin with cooking spray/oil to prevent sticking.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- Combine the maple syrup, lemon zest, optional lemon extract, ricotta, vanilla, and eggs in a large mixing bowl, then add the dry ingredients to the wet ingredients and mix until blended.
For a 9x5 loaf pan
- Fold raspberries into the mixture and pour into pan. Bake for 45-50 minutes until a toothpick comes out of the center clean.
For a mini-loaf pan/cupcake tin
- Divide batter into mini-loaf pans (makes about 8) and then press raspberries into the top of the batter in each mini-loaf. Bake for 20-25 minutes until a toothpick comes out of the center clean.
For the lemon drizzle
- While the cake is cooling, juice ½ lemon in a small bowl and whisk in ¾ cup powered sugar (easiest to do ¼ cup at a time).
To Finish
- After the cake has cooled for about 10-15 minutes, pour the drizzle over the still-warm cake.
