Mulberry Lemon Ricotta Cake

Moist, lemony, and loaded with juicy mulberries. The kind of loaf cake that feels like sunshine with every bite.

Hello Sweet Friend,

This Mulberry Lemon Ricotta Cake is the kind of recipe that makes your kitchen smell amazing and your day just a little bit better.

It’s super moist thanks to the ricotta, bursting with fresh mulberries (or frozen—both work), and finished with a simple lemon glaze that soaks into every slice.

I make this one every early summer when mulberries are falling off the trees and onto our sidewalks.

My hands are usually stained purple by the time I’m done picking—but it’s so worth it. This loaf is perfect with a cup of tea, for brunch, or just a late-night sweet treat.

this for later!

🍋 Why I Love This Recipe

This cake is simple but feels fancy, and here’s why it’s one of my go-to recipes every summer:

• So Moist thanks to the ricotta—it’s creamy, rich, and not dry at all.
• Seasonal Flavor from juicy, slightly tart mulberries. You can swap in blackberries if needed.
• Bright + Fresh from lots of lemon zest and a sweet-tart glaze.
• Perfect for Gifting or keeping all to yourself (I won’t judge!).

🍰 Servings + Time

• Makes: 1 loaf (about 8–10 slices)
• Prep Time: 15 minutes
• Bake Time: 50–60 minutes
• Total Time: About 1 hour 15 minutes

🧪 Why This Recipe Works (Quick Science)

• Ricotta Cheese: Adds fat and protein, which makes the crumb soft and rich without needing a ton of butter.
• Lemon Juice + Baking Powder: A bit of acid helps activate the leavening, giving the loaf a gentle rise.
• Mulberries: High in natural moisture and sugar, which caramelizes slightly and keeps the cake juicy.

🚫 Common Mistakes

• Not Draining Ricotta: If it’s too watery, your loaf will be soggy. Pat it dry first!
• Overmixing: Stir just until combined. Overmixing will make it dense.
• Using Frozen Berries Without Tossing in Flour: This prevents them from sinking straight to the bottom.

🍽️ What You’ll Need

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup whole milk ricotta (drained if watery)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup neutral oil (like canola or grapeseed)
• Zest of 1 lemon
• Juice of 1/2 lemon (about 1 tbsp)
• 1 tsp vanilla extract
• 1 cup fresh or frozen mulberries (gently patted dry)
• 1 tbsp flour (for tossing berries)

For the Glaze:

• 3/4 cup powdered sugar
• 1–2 tbsp lemon juice

🛠️ Tools You’ll Need

• Mixing bowls
• Whisk
• Rubber spatula
• Loaf pan (9×5)
• Parchment paper
• Cooling rack
• Small bowl (for glaze)
• Microplane or zester

👩‍🍳 Pro Tips

1. Drain the Ricotta with a paper towel if it looks watery.
2. Toss Berries in Flour to stop them from sinking in the batter.
3. Don’t Overmix once you add the flour—mix just until you don’t see dry streaks.
4. Cool Completely Before Glazing so it doesn’t melt and disappear.
5. Use a Serrated Knife for slicing—it’ll cut cleaner around the juicy mulberries.

🔄 Substitutions and Variations

• No Mulberries? Use blackberries or raspberries.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Sub dairy-free ricotta and use almond milk glaze.
• Add Crunch: Sprinkle sliced almonds or sugar on top before baking.

🕒 Make-Ahead Tips

• Bake the loaf 1–2 days ahead and wrap tightly. The flavor deepens!
• The glaze can be made the day before—just cover and refrigerate.

🍴 Step-by-Step Instructions

Step 1: Preheat the Oven + Prep Pan

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt

Step 3: Mix Wet Ingredients

In a large bowl, whisk together:

• 1 cup ricotta
• 3/4 cup sugar
• 2 eggs
• 1/3 cup oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tsp vanilla

Whisk until smooth and creamy.

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the wet using a spatula until just combined—don’t overmix.

Step 5: Add Mulberries

Toss mulberries in 1 tbsp flour. Gently fold them into the batter.

Step 6: Bake

Pour the batter into the pan. Bake for 50–60 minutes until golden and a toothpick comes out clean.

Step 7: Make the Glaze

In a small bowl, whisk together:

• 3/4 cup powdered sugar
• 1–2 tbsp lemon juice (until pourable)

Step 8: Cool and Glaze

Let the cake cool completely, then drizzle glaze over the top. Let it set for 10 minutes.

🧊 Leftovers + Storage

• Store at room temp for up to 2 days (covered), or refrigerate for up to 5 days.
• You can freeze slices wrapped in plastic and foil for 2 months. Thaw overnight.

❓ FAQ

Can I use frozen mulberries?
Yep! Just don’t thaw them first, and toss them in flour before mixing in.

Can I skip the glaze?
Sure! It’s optional—but it adds a fresh lemony punch.

What if I don’t have ricotta?
You could try full-fat Greek yogurt or mascarpone. Texture will be a little different, but still good.

🍽️ What to Serve With It

• Hot tea or cold brew coffee
• A dollop of whipped cream or mascarpone
• Light fruit salad on the side
• Sparkling lemonade

🍋 Wrap Up

This Mulberry Lemon Ricotta Cake is one of those cozy, feel-good recipes you’ll want to make on repeat. It’s simple, bright, and full of flavor. I’d love to hear how yours turns out—drop a comment below if you tried it or have any questions!

Happy baking 💛