blueberry cheesecake bars

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that&#039;s flavored with fresh raspberries, lemon juice, and zest. It&#039;s perfect for spring, summer, and any other time of year!

Lemon Raspberry Ricotta Cake

½ cups Fresh Raspberries (plus extra for topping)

Flour

Domino® Golden Sugar

All-Purpose Flour

¼ tsp Baking Powder

Salt

Lemon

Large Eggs

Milk Ricotta Cheese

tsp Vanilla Extract

Unsalted Butter (melted)

Domino® Powdered Sugar (for dusting/garnish top of cake)

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and dust with powdered sugar.

In a small bowl, toss the clean raspberries with 1-2 tablespoons of all-purpose flour. Set to the side.

In a medium-size mixing bowl, whisk together the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest. Set to the side.

In a large-size mixing bowl, whisk together the eggs, ricotta cheese, lemon juice, and vanilla extract until well combined.

With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour coated raspberries. The batter will be thick and on the heavier side, but airy.

Spoon the batter into the prepared 9-inch springform pan and top with additional fresh raspberries.

Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.

Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with Domino® Powdered Sugar (optional), and serve.

Keep the lemon raspberry ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. For keeping fresh longer, you can also store the cake for up to a week in the refrigerator.

https://www.youtube.com/watch?v=8erKBidt5-Q

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!

Full Printable Recipe ► https://beyondthebutter.com/lemon-raspberry-ricotta-cake/

Ingredients:

Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour

Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake

Subscribe ► https://www.youtube.com/c/BeyondtheButter


Follow Me On ►
Facebook: https://www.facebook.com/beyondthebutter
Instagram: https://www.instagram.com/beyond.the.butter
Pinterest: https://www.pinterest.com/beyondthebutter
Website: https://www.BeyondtheButter.com​​

#lemonraspberryricottacake #raspberries #lemons #lemonricottacake #beyondthebutter #dominosugar #ricottacheese #easydessertrecipes
#cakerecipes

Top 1 blueberry cheesecake bars recipes from across the web

The most viewed blueberry cheesecake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Raspberry Ricotta Cake

Top 1 blueberry cheesecake bars recipes from across the web

The most viewed blueberry cheesecake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Raspberry Ricotta Cake

The most viewed blueberry cheesecake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine