Easy Berry Lemon Ricotta Cake That Literally Melts in Your Mouth

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mixed berries

🥗Healthier: fresh blueberries

💰Cheaper: frozen mixed berries

Frozen berries are often more affordable and still nutritious.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content, while oat flour can be cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be less expensive.

Soften butter at room temperature.

Combine brown sugar and custard sugar in a mixing bowl and beat until light and fluffy for about 3 to 4 minutes.

Add vanilla essence and beat for another minute or two.

Grate the rind from 1.5 medium-sized juicy lemons and juice them.

Add lemon juice to the mixture in thirds, beating for about a minute after each addition.

Beat in 3 eggs one at a time, mixing for about a minute after each egg.

In a separate bowl, mix 200 g 00 flour, 2 teaspoons baking powder, a few grinds of salt, and 2-3 pinches of nutmeg.

Add one-third of the flour mixture to the batter and mix.

Add ricotta cheese and yogurt to the batter and beat for 3 to 4 minutes until well combined.

Scrape down the sides of the bowl and add the remaining flour mixture without mixing yet.

Add 120 g of frozen mixed berries and gently fold them into the batter until just combined.

Prepare a loaf pan by rubbing butter along the sides and dusting with flour, and lining one side with parchment paper.

Pour the batter into the prepared loaf pan and smooth the top, tapping it lightly on the counter.

Bake in a preheated oven for roughly 1 hour until lightly golden and a skewer comes out clean.

Let the cake cool in the pan for about 30 minutes before transferring to a wire rack.

Optionally glaze with lemon glaze after cooling and cut into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens