Go Back
Easter dessert recipes featuring colorful spring treats and delicious sweets

Lemon-Ricotta Spring Cake

A moist and fluffy cake made with fresh ricotta and zesty lemons, paired with a vibrant raspberry glaze, perfect for spring celebrations and Easter brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups whole-milk ricotta or well-drained cottage cheese blended smooth
  • 1 cup granulated sugar
  • Zest of 2 large lemons zest reserve a little for garnish
  • 3 large eggs at room temperature
  • 0.5 cup extra-virgin olive oil or neutral vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 0.33 cup whole milk or buttermilk optional for slightly lighter crumb
  • 1 cup fresh raspberries or mixed berries for glaze or folding in
  • 1 cup powdered sugar for glaze
  • 1-2 tablespoons lemon juice for glaze
  • Optional: edible flowers or pastel sprinkles for Easter decorating

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pan well with butter or nonstick spray and line the bottom with parchment paper.
  2. Zest and juice lemons, avoiding the bitter white pith.
  3. In a large bowl, whisk together ricotta, sugar, and lemon zest until smooth.
  4. Beat in the eggs one at a time, followed by olive oil and vanilla extract until just combined.
  5. In a separate bowl, sift or whisk together flour, baking powder, and salt.
  6. Fold the dry ingredients into the ricotta mixture in two additions, alternating with the milk or buttermilk if using.
  7. If desired, gently fold in half the raspberries.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 35-45 minutes for a round or loaf pan (bundt may take 40-55 minutes).
  2. Let the cake cool in the pan for 10-15 minutes before unmolding onto a rack to cool completely.
Glazing and Serving
  1. In a small saucepan, heat fresh raspberries with sugar and lemon juice until softened. Strain through a fine-mesh sieve.
  2. Whisk raspberry juice into powdered sugar until pourable glaze consistency is reached.
  3. Drizzle glaze over cooled cake and garnish with fresh berries or edible flowers.

Notes

For variations, you can substitute ricotta with Greek yogurt, use gluten-free flour, or make cupcakes from the batter. Store at room temperature for 1-2 days or refrigerate for 3-4 days.