Easter Lemon Ricotta Cake with Fresh Berries

A moist, tender cake with bright lemon flavor, ricotta richness, and a festive topping of fresh spring berries.

Introduction

Easter calls for desserts that are light, flavorful, and celebratory. This Lemon Ricotta Cake is tender, moist, and bright with lemon zest and juice, while ricotta adds a subtle richness without heaviness. Topped with a simple lemon glaze and fresh spring berries like blueberries and raspberries, it makes an elegant centerpiece for your holiday table. Whether served for brunch, dessert, or a festive tea, this cake delights both in taste and presentation.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• For Glaze:
• 1/2 cup powdered sugar
• 1–2 tbsp lemon juice
• Fresh berries for topping: blueberries, raspberries, or blackberries

Step-by-Step Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare Wet Ingredients: In a large bowl, beat ricotta cheese and sugar until smooth. Add eggs one at a time, then stir in oil, lemon zest, lemon juice, and vanilla extract until combined.
4. Combine Mixtures: Gently fold dry ingredients into wet mixture until just incorporated. Do not overmix to keep the cake tender.
5. Bake: Pour batter into prepared pan. Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake cool in the pan 10 minutes, then transfer to a wire rack.
7. Prepare Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
8. Decorate: Arrange fresh berries on top of the glazed cake for a festive spring presentation.
9. Serve: Slice and serve with tea, coffee, or as part of your Easter brunch spread.

Tips & Tricks

• Use fresh lemons for vibrant flavor; bottled lemon juice is less aromatic.
• Room temperature eggs and ricotta blend more smoothly for a uniform batter.
• Do not overmix the batter—fold gently to maintain a light, airy texture.
• Check doneness with a toothpick in the center; moist crumbs indicate perfect bake.
• Glaze consistency can be adjusted by adding more powdered sugar for thicker drizzle or more lemon juice for a thinner glaze.

Real-Life Example

Last Easter, I baked this Lemon Ricotta Cake and served it for brunch with a platter of fresh berries. Guests loved the moist texture and the bright lemon flavor, and the cake disappeared quickly. The lemon glaze added a beautiful shine, and the combination of blueberries and raspberries made it visually festive and inviting. It was a hit with adults and kids alike!

FAQ

Q1: Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead. Store covered at room temperature and add glaze and berries before serving.

Q2: Can I substitute Greek yogurt for ricotta?
Yes, Greek yogurt can be used, but it may slightly alter the texture. Drain excess liquid for best results.

Q3: Can this cake be made gluten-free?
Yes, replace all-purpose flour with a 1:1 gluten-free flour blend. Bake time may vary slightly.

Conclusion

Easter Lemon Ricotta Cake with Fresh Berries is a light, elegant, and festive dessert perfect for spring celebrations. Its moist texture, bright lemon flavor, and colorful berry topping make it a show-stopping centerpiece for your brunch or dessert table. With simple ingredients, easy assembly, and a touch of creativity in presentation, this cake is sure to impress your guests and delight your family.