Vikalinka · by Julia Frey of Vikalinka★ 4.3 (3)
Lemon Ricotta Cake with Blackberry Glaze
NUTRITION · PER SERVING80M COOK
CAL 16%·PRO 11%
CARBS 49G62% OF CAL
2G FIBER13G OTHER33G TOTAL SUGAR
FAT 11G33% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon ricotta cake topped with a bright blackberry glaze. Bright, slightly sweet, and elegant enough for a special occasion or casual dessert.
dessertbritishbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 75g / 1/3 cup butter (softened)
- 165g / 2/3 cup sugar
- 150g / 1/2 cup ricotta (drained)
- 2 eggs (large)
- 150g / 1¼ cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 lemon (zest and juice)
- 1 tsp vanilla
- 1/2 cup blackberries (fresh or frozen and thawed)
- 100g / 1cup icing sugar
- 60ml / 1/4 cup boiling water
At a glance
PER SERVING · TIME 80M
CAL 16%·PRO 11%
CARBS 49G62% OF CAL
2G FIBER13G OTHER33G TOTAL SUGAR
FAT 11G33% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 237mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 59mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.