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.