Lemon Berry Ricotta Cake with Mixed Berry Sauce
Brighten your dessert table with this Lemon Berry Ricotta Cake with Mixed Berry Sauce—a luscious treat that combines the refreshing zest of lemons with the natural sweetness of mixed berries. This moist, fluffy cake is elevated by the creamy richness of ricotta cheese, creating a delicate texture that's bursting with flavor in every bite. Topped off with a vibrant homemade mixed berry sauce, this dessert is as stunning to look at as it is to taste. Perfectly balanced between sweet and tangy, it’s an elegant choice for brunches, special occasions, or simply indulging in a delightful homemade treat. Serve it with a dusting of powdered sugar and a drizzle of warm berry sauce for a show-stopping finish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 pieces eggs
- 1 cups whole-milk ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh mixed berries (blueberries, raspberries, blackberries, etc.)
- 2 tablespoons powdered sugar (for garnish)
- 2 cups fresh berries (for sauce)
- 0.25 cups granulated sugar (for sauce)
- 1 tablespoons fresh lemon juice (for sauce)
- 2 tablespoons water (optional, for sauce consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan, and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a hand or stand mixer, cream together the softened butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Reduce the mixer speed to low and add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Gently fold in 1.5 cups of fresh mixed berries by hand with a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, prepare the mixed berry sauce. In a medium saucepan, combine 2 cups of fresh berries, 0.25 cups of granulated sugar, 1 tablespoon of fresh lemon juice, and 2 tablespoons of water (if needed for consistency).
Cook the berry mixture over medium heat, stirring occasionally, for 8-10 minutes or until the berries break down and the sauce thickens slightly. Remove from heat and let it cool.
Once the cake has cooled, dust the top with powdered sugar and slice into wedges.
Serve each slice with a generous drizzle of the mixed berry sauce and extra fresh berries if desired. Enjoy!
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 533.7 g | 194% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 341.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 834 mg | 64% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
