A lemon raspberry ricotta cake drizzled with creme anglaise sitting on top of a wooden cutting board.

Lemon-Raspberry Ricotta Cake with Crème Anglaise

Everyday Delicious
Serving Time Icon 45 min
Serves Number Icon Serves 10-12

Fresh juicy raspberries make this moist cake a winner to tote along to your next summer get together.

Prep 20 MIN

Cook 10 MIN

Bake 45 MIN


Crème Anglaise

Overlay image Video play icon


Step 1

In a saucepan, combine cream and vanilla bean over medium heat. Bring to a simmer for 5 minutes. Remove vanilla bean, scrape out seeds and return to cream.

Step 2

In a bowl, whisk together egg yolks and sugar until thickened and lightened in colour. Slowly whisk cream into eggs and return mixture to saucepan, stirring gently for about 3 minutes or until thickened enough to coat back of spoon. Cover surface with plastic wrap and refrigerate until ready to use. 

Make-ahead: Can be refrigerated for up to 3 days.

Step 3

Preheat oven to 325°F (160°C). Line 9 inch (23 cm) round cake or springform pan with parchment paper and brush bottom and sides with butter; set aside.

Step 4

In a bowl, whisk together flour, baking powder, and salt; set aside.

Step 5

In a large bowl, beat together sugar and eggs until thickened and ribbons remain when lifted. Slowly beat in ricotta cheese, butter, lemon or orange zest, and vanilla. Stir in flour mixture until combined. Fold in raspberries. Scrape batter into prepared pan and bake for about 45 minutes or until tester inserted in centre comes out clean. Let cool completely on cooling rack.


Step 6

Turn cake out onto serving platter and serve with Crème Anglaise.

Nutritional Information

One Serving 1/12 Recipe

Calories 220
Protein 8 g
Carbohydrates 35 g
Fat 21 g
Calcium 195 mg
Sodium 240 mg
Fibre 2 g
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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