Description
Indulge in the delightful flavors of Mulberry Lemon Ricotta Cake, a moist and zesty dessert that combines the creaminess of ricotta with the tartness of mulberries and the brightness of lemon.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup whole milk ricotta (drained if watery)
3/4 cup granulated sugar
2 large eggs
1/3 cup neutral oil (like canola or grapeseed)
Zest of 1 lemon
Juice of 1/2 lemon (about 1 tbsp)
1 tsp vanilla extract
1 cup fresh or frozen mulberries (gently patted dry)
1 tbsp flour (for tossing berries)
For the Glaze: 3/4 cup powdered sugar
1–2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the ricotta, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually stir in the dry ingredients until just combined.
- Toss the mulberries with 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until desired consistency is reached, then drizzle over the cake before serving.
Notes
Make sure to drain the ricotta if it’s too watery for the best texture. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
Keywords: Mulberry Lemon Ricotta Cake, Lemon Cake, Mulberry Dessert, Ricotta Cake, American Dessert