Description
Mulberry Lemon Ricotta Cake brings summer’s sweetest memories right to your dessert plate with fresh ricotta and juicy mulberries dancing together. Creamy, tangy, and perfectly balanced, this simple cake delivers pure seasonal joy that connects family and friends around the table.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup whole milk ricotta
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup fresh or frozen mulberries
Leavening and Seasoning:
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Supporting Ingredients:
- ⅓ cup neutral oil
- Zest of 1 lemon
- 1 tablespoon flour
- Juice of ½ lemon
Glaze:
- ¾ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F and prepare a 9×5 loaf pan with parchment paper and a light grease coating.
- Combine 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt in a medium mixing bowl, whisking thoroughly.
- In a separate large bowl, blend 1 cup ricotta, ¾ cup sugar, 2 eggs, ⅓ cup oil, lemon zest, lemon juice, and vanilla until smooth and creamy.
- Carefully fold the dry ingredient mixture into the wet ingredients using a rubber spatula, mixing until just combined without overmixing.
- Sprinkle 1 tbsp flour over the mulberries and gently toss to coat, preventing them from sinking in the batter.
- Delicately fold the floured mulberries into the cake mixture, distributing them evenly throughout.
- Transfer the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking.
- Bake at 350°F for 50-60 minutes, watching for a golden top and checking with a toothpick for doneness.
- Remove the cake from the oven and allow it to cool completely on a wire rack.
- Whisk ¾ cup powdered sugar with 1-2 tbsp lemon juice to create a pourable glaze.
- Drizzle the lemon glaze over the cooled cake, letting it set for 10 minutes before serving.
Notes
- Toss mulberries in flour to prevent sinking and distribute evenly throughout the cake.
- Let ricotta come to room temperature for smoother, more consistent batter texture.
- Check cake doneness early to avoid overbaking, which can dry out the delicate texture.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 50 minutes-1 hour
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 45 mg