Description
A delightful Mulberry Lemon Ricotta Cake that combines the creaminess of ricotta cheese with the tangy brightness of lemon and the sweet burst of mulberries, perfect for any dessert occasion.
Ingredients
Scale
- 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)
- 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 mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the ricotta, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring 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 spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
Notes
Make sure to pat the mulberries dry to prevent excess moisture in the cake. This cake is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days.
- 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, dessert, cake, lemon cake, ricotta cake, berry cake