Lemon berry ricotta cake
It’s sweet, dense, and filled to the brim with delicious fruit, and this recipe makes more than enough to feed a small crowd. Forget the ricotta cakes of your past and let us introduce you to this ooey-gooey infused delight that boasts a kick of lemon, combined with all of the other magic and fruity flavours you love.
Berry lemon ricotta cake recipe
Ricotta cake always boasts a tender crumb, but the key is full-fat milk. Any less and your desert could end up dry and crumbly, more like a coffee cake instead. Before getting started, make sure you have some cannabis-infused oil on hand, and if you don’t then you’re going to want to check out our guide where you can learn how to make it at home.
Preparation time: 15 minutes
Cooking time: 45 minutes
Calories: 341
Servings: 8-10
Ingredients
- 3 eggs
- 1 ½ cups all-purpose flour
- 1 1/3 cups berries (any kind)
- 8 ounces whole milk ricotta
- 1 cup + 2 tablespoons granulated sugar
- ½ cup cannabis-infused olive oil
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- Juice from one large lemon
Tools
- Round cake pan
- Sauce brush
- Medium bowls (2)
- Whisk
- Large bowl
- Parchment paper
- Rubber spatula
- Serving plate
Instructions
-
Preheat the oven to 350°F, and brush a 9-inch cake pan with a thin layer of olive oil.
-
Line the bottom of the pan with parchment paper.
-
Combine your chosen berries and 2 tablespoons of granulated sugar in a medium bowl.
-
Use a fork to crush the berries until the sugar is all moistened and there are no longer any dry spots in the bowl. Set it aside for now.
Whisk the flour, baking powder, salt, and baking soda in a medium mixing bowl. Move this one to the side for now as well.
Add the lemon zest and remaining granulated sugar to a large mixing bowl, working the ingredients together until they begin to clump.
Now toss in the eggs, vanilla extract, and the cannabis-infused olive oil, and blend the mixture together until it is light-coloured and without chunks.
Add the lemon juice and ricotta to the mix, whisking vigorously as you go.
Use a rubber spatula to blend the wet ingredients (except for the berries) with the dry ones until the mixture is smooth.
Spoon the batter into the prepared pan followed by heaping spoonfuls of the berry mixtures, evenly spread throughout.
Bake the lemon cake in the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Leave the cake to cool to room temperature in the pan on a wire rack.
Flip the cake out of the pan onto a serving plate.
Serving and storage tips and tricks
This lemon cake can be made up to 2 days in advance, and while it’s stored in the fridge, it should be kept in an airtight container to seal in all the freshness. Freezing isn’t recommended as this dessert tends to end up mushy once it’s defrosted. Serve with whipped cream, maple syrup, chocolate topping, or a handful of nuts for an extra special treat.
