Lemon Berry Ricotta Cake

This moist, flavorful cake is easy to make and perfect for a spring brunch or summer picnic.




2 tsp Baking Powder

¾ tsp Salt

1 cup Sugar

1 ½ cups Flour

3 Large Eggs

1 ½ cups Whole Milk Ricotta

½ tsp Vanilla Extract

¼ cup Fresh Lemon Juice

2 tsp Fresh Lemon Zest

½ cup Unsalted Butter, melted

2 cups Fresh Raspberries, Blackberries, Black Raspberries

1 jar good quality Lemon Curd, such as Sticky Fingers brand


Preheat oven to 350°. Spray a 9” springform pan with nonstick spray.

In a large bowl, mix baking powder, salt, sugar, and flour.

In another bowl, lightly whisk eggs, ricotta, vanilla, lemon juice, and lemon zest until smooth. Fold into dry ingredients until blended. Add melted butter and combine. Gently fold berries into batter.

Pour into prepared pan and bake for 50-60 minutes. Cool for 30 minutes before removing from pan. Serve with a healthy dollop of lemon curd and a berry or two for garnish.