Best 7 Lemon Berry Ricotta Cake With Mixed Berry Sauce Recipes

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Indulge in a culinary delight with our exquisite Lemon Berry Ricotta Cake, a symphony of flavors that will tantalize your taste buds. This delectable cake features a moist and fluffy ricotta-infused sponge, perfectly complemented by a vibrant mixed berry sauce. Each bite offers a harmonious blend of tangy lemon, sweet berries, and creamy ricotta, creating an unforgettable taste experience.

Our recipe collection also includes a luscious Lemon Blueberry Bread, bursting with juicy blueberries and a delightful lemon glaze. For a classic twist, try our moist and flavorful Lemon Poppy Seed Cake, where the crunch of poppy seeds adds a touch of texture to the zesty lemon flavor.

If you prefer a refreshing treat, our Lemon Raspberry Bars offer a delightful combination of tangy lemon and sweet raspberries. And for a unique twist, our Lemon Zucchini Bread adds a moist and tender crumb with a hint of zucchini, perfectly balanced by the bright lemon flavor.

Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice bakers can create these culinary masterpieces. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our collection of lemon-infused treats.

Here are our top 7 tried and tested recipes!

ITALIAN LEMON RICOTTA CAKE



Italian Lemon Ricotta Cake image

This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.

Provided by Angela Allison

Categories     Breakfast     Dessert

Time 1h7m

Number Of Ingredients 10

¾ cup butter, softened (1 ½ sticks)
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
powdered sugar for dusting top of cake ((optional) )

Steps:

  • Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
  • In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
  • Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
  • Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
  • Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

Nutrition Facts : Calories 217 kcal, ServingSize 1 serving

FRESH BERRIES & SWEET RICOTTA



Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
  • When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
  • The ricotta will keep, refrigerated, for 4 to 5 days.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

LEMON RICOTTA POUND CAKE



Lemon Ricotta Pound Cake image

I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.

Provided by carbsrfromhvn

Categories     Dessert

Time 1h5m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/2 ricotta cheese, whole milk
1 1/2 cups sugar
3 eggs, large
1 teaspoon vanilla extract
2 lemons, zest of
1 lemon, juice of

Steps:

  • Preheat oven to 350 degrees.
  • Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
  • Add sugar and blend.
  • Beat in one egg at a time until combined.
  • Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
  • In a separate bowl whisk together dry ingredients.
  • Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
  • Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
  • If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.

Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8

RICOTTA BERRY CAKE



Ricotta Berry Cake image

Ricotta and almond flour combine to give this cake a cheesecake-like texture. Try it with other fresh fruit if you like!

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 14

1 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat ricotta cheese, at room temperature
½ cup whole milk, at room temperature
1 stick unsalted butter, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 large eggs, at room temperature
1 cup sliced fresh strawberries
1 cup frozen blueberries
1 ½ tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
  • Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
  • Whisk ricotta cheese and milk together in a small bowl until smooth.
  • Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
  • Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
  • Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 263.9 mg, Sugar 14.9 g

LEMON RICOTTA CAKE



Lemon Ricotta Cake image

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
3 eggs at room temperature
1 (15 ounce) container whole-milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Mix cake flour, baking powder, baking soda, and salt into a large bowl.
  • Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  • Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE



Lemon Berry Ricotta Cake With Mixed Berry Sauce image

Make and share this Lemon Berry Ricotta Cake With Mixed Berry Sauce recipe from Food.com.

Provided by Chef Jean

Categories     Dessert

Time 1h10m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup ricotta cheese
1/4 cup half-and-half (or milk)
1 1/2 teaspoons lemon extract
1 lemon, zest of
1 3/4 cups all-purpose flour
1 cup frozen berries (I use a blend, but you can use any kind of berry)
1 cup frozen mixed berries
1/4 cup sugar
1 tablespoon cornstarch

Steps:

  • FOR CAKE:.
  • Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
  • Cream butter and sugar until fluffy.
  • Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
  • Add the flour, mix until smooth.
  • Pour batter into pan and spread the berries(still frozen) over the top of the cake.
  • Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
  • Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
  • FOR SAUCE:.
  • While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
  • Serve a piece of cake with a spoon full of sauce over the top.

Nutrition Facts : Calories 351.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 88.7, Sodium 116, Carbohydrate 53.2, Fiber 0.6, Sugar 35.1, Protein 5.8

MIXED BERRY SAUCE



Mixed Berry Sauce image

This is a wonderful sauce to serve over cheesecake, pound cake or even vanilla ice cream. If you don't like mixed berries you can use the individual berries of your choice. If prefer a more tart sauce reduce sugar to 1/2 cup.

Provided by Luby Luby Luby

Categories     Dessert

Time 35m

Yield 3 Cups, 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag frozen mixed berries (strawberries, blackberries, blueberries & red raspberries, not frozen with sugar)
1 cup sugar
1 cup water
1 lemon, zest of
2 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons brandy

Steps:

  • In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
  • Add frozen berries and mix well.
  • Cook over medium heat until mixture comes to a boil.
  • Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
  • Let cool then refrigerate.

Tips:

  • For the best flavor, use fresh, ripe berries. You can use a variety of berries, such as strawberries, blueberries, raspberries, and blackberries.
  • If you don't have a food processor, you can mash the berries by hand.
  • Be sure to drain the berries well before adding them to the cake batter. This will prevent the cake from becoming too wet.
  • For a richer flavor, use full-fat ricotta cheese.
  • Don't overmix the cake batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before serving. This will allow the flavors to develop.
  • Serve the cake with mixed berry sauce, whipped cream, or ice cream.

Conclusion:

This lemon berry ricotta cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and tartness. The mixed berry sauce is the perfect complement to the cake, and it adds a pop of color and flavor. This cake is sure to be a hit with everyone who tries it.

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