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Moist Lemon Ricotta Cake Recipe with Easy Homemade Berry Compote

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A tender, moist lemon ricotta cake with a gentle lemon zing, topped with a quick homemade berry compote. Perfect for any occasion, this simple cake is comforting and fresh.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (250g) whole milk ricotta cheese
  • 3 large eggs, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 large lemons)
  • ⅓ cup (80ml) fresh lemon juice (from roughly 2 lemons)
  • ½ cup (120ml) vegetable oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) mixed berries (fresh or frozen)
  • ¼ cup (50g) granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • 1 teaspoon lemon zest (optional, for compote)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening compote)
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves or lemon slices (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs and sugar until pale and slightly thickened, about 2-3 minutes with an electric mixer.
  4. Add ricotta, oil, lemon zest, lemon juice, and vanilla extract to the egg mixture. Whisk until smooth and creamy.
  5. Gently fold the flour mixture into the wet ingredients using a spatula. Stop as soon as the flour disappears to keep the cake light and moist.
  6. Pour batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. While the cake bakes, combine the berries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally as the berries break down, about 8-10 minutes.
  10. Add the cornstarch slurry to the simmering berries. Stir for another 1-2 minutes until the compote thickens slightly. Remove from heat and let cool to room temperature.
  11. Slice the cooled cake, spoon generous amounts of berry compote over each piece, and dust with powdered sugar if desired. Garnish with fresh mint or lemon slices.

Notes

Do not overmix the batter to keep the crumb tender. Use room temperature eggs and ricotta for best texture. Zest lemons before juicing for easier zesting. Check cake doneness with a toothpick; expect a few moist crumbs due to ricotta. Make the compote while the cake bakes to save time. Store cake and compote separately for freshness.

Nutrition

Keywords: lemon ricotta cake, berry compote, moist cake, easy dessert, lemon cake, ricotta cheese dessert, homemade compote

Find it online: https://emmaoven.com/moist-lemon-ricotta-cake-recipe-with-easy-homemade-berry-compote/