Lemon Raspberry Ricotta Squares

Ricotta makes a tender lemon cake studded with raspberries throughout. Baked in one square tin, it cuts into soft portions with fruit pockets and a light golden top.

Ingredients

• 200 g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 120 g softened butter
• 150 g sugar
• 3 large eggs
• 250 g ricotta, drained
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 150 g raspberries

Method

1. Heat oven to 180°C / 350°F. Grease and line a 20 cm square baking tin. If the ricotta has visible liquid, drain it briefly before weighing 250 g.
2. Mix flour, baking powder and salt in a bowl. In another bowl beat butter and sugar until creamy, then beat in eggs one at a time.
3. Mix ricotta, lemon zest and lemon juice into the butter mixture. Fold in the flour mixture just until no dry patches remain.
4. Fold in the raspberries gently, keeping most intact. Spread the thick batter evenly in the lined tin, smoothing the corners without crushing the berries.
5. Bake for 35–40 minutes until golden, the center feels set and a skewer inserted away from a berry comes out without wet batter. If the top colors early, cover loosely with foil.
6. Cool in the tin for 20 minutes, then lift onto a rack for at least 25 more minutes before cutting into 12 squares. The crumb is moist and tender, not a separate cheesecake layer.
7. Refrigerate covered within two hours and keep for up to three days. Let portions stand briefly before serving to soften the butter-rich crumb.

Drain watery ricotta

Excess whey can loosen the batter. The measured amount should be thick and spoonable.

Fold berries gently

A few streaks are fine, but rough stirring crushes the raspberries and colors the whole batter.

Cool before cutting

The delicate crumb firms as it cools. A lined tin makes it easier to lift out without breaking.

FAQs

How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

Cool in the tin for 20 minutes, then lift onto a rack for at least 25 more minutes before cutting into 12 squares. The crumb is moist and tender, not a separate cheesecake layer.

How should I store leftovers?

Refrigerate covered within two hours and keep for up to three days. Let portions stand briefly before serving to soften the butter-rich crumb.