Cranberry Ricotta Cake Recipe with Lemon Zest

Cranberry Ricotta Cake is a soft, moist ricotta cake studded with tart cranberries and a hint of almond. It’s an easy, single-layer cake that comes together quickly and works beautifully for breakfast, brunch, or a holiday dessert.

This simple cranberry almond cake looks impressive and tastes even better than it appears. Ricotta cheese keeps the crumb tender and moist while cranberries provide bright flavor and festive color. The almond extract in the batter and an optional candied almond topping add a pleasant nutty note.

Why We Love This Recipe

• Easy: The recipe is straightforward and can be completed in under an hour, making it ideal for busy mornings or last-minute gatherings.
• Moist and tender: Whole‑milk ricotta adds creaminess to the batter for a soft, delicate crumb.
• Versatile: Serve it for breakfast with coffee, as a snack, or dress it up as a dessert with whipped cream or a scoop of ice cream.
• Festive: Fresh or frozen cranberries lend a bright color and seasonal flavor that makes this cake a standout on any table.

Ingredients

Notes on key ingredients:

• Butter: Use unsalted butter at room temperature so it creams easily with the sugars.
• Sugars: This recipe combines granulated and brown sugar for balanced sweetness and a hint of caramel flavor from the brown sugar.
• Ricotta cheese: Whole‑milk ricotta gives the best texture and moisture; let it come to room temperature before mixing.
• Eggs: Use large eggs at room temperature for better emulsion and structure.
• Cranberries: Fresh or frozen cranberries both work; if using frozen, no need to thaw—toss them in last to avoid overworking the batter.
• Almonds (optional): Sliced, slivered, or chopped almonds make a lovely crunchy topping when cooked briefly with butter and brown sugar.

See the recipe section below for exact quantities and the full ingredient list.

Substitutions & Variations

• Swap some of the flour for almond flour for a nuttier flavor, reducing the amount slightly as almond flour absorbs less liquid.
• Replace almond extract with additional vanilla if you prefer a milder flavor.
• For a citrus twist, stir in a teaspoon of orange zest with the batter to complement the cranberries.
• Top the cooled cake with a light dusting of powdered sugar or a dollop of whipped cream just before serving.

Instructions

1. Prepare the pan: Butter a 9‑inch springform pan (or a 9‑inch round cake pan). Line the bottom with parchment paper, then dust lightly with powdered sugar and shake out the excess. Preheat the oven to 350°F (175°C).
2. Make the almond topping (optional): In a small saucepan over medium heat, melt 2 tablespoons butter with 2 tablespoons brown sugar. Add 1/2 cup sliced almonds and cook, stirring, for 1–2 minutes until the almonds are well coated. Remove from heat and set aside.
3. Combine dry ingredients: In a medium bowl whisk together 1 1/2 cups flour, 1 3/4 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
4. Cream wet ingredients: In the bowl of a mixer, cream 1/2 cup room‑temperature unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy (about 4–5 minutes). Add 1 1/2 cups room‑temperature whole‑milk ricotta, 1/2 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix until combined.
5. Add eggs: With the mixer on low, add 3 large eggs one at a time, mixing until each is incorporated. Do not overbeat.
6. Fold in dry ingredients and cranberries: Gently fold the dry ingredients into the ricotta mixture with a spatula until just combined. Fold in 1 cup of cranberries.
7. Assemble: Spoon the batter into the prepared pan and use an offset spatula to spread it evenly. Scatter the remaining 1/2 cup cranberries over the top, then sprinkle the almond topping if using.
8. Bake: Bake at 350°F for 35–45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes before removing and slicing.

Recipe FAQs

Expert Tips

• Room‑temperature ingredients blend more evenly—allow the ricotta and eggs to sit at room temperature for 20–30 minutes before mixing.
• An offset spatula helps spread the batter evenly in the pan, producing a flat top and uniform bake.
• If you prefer a crunchier topping, toast the almonds for a few minutes in a dry skillet before combining with butter and sugar.

Full Ingredient List

• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 1/2 cups whole‑milk ricotta, room temperature
• 3 large eggs, room temperature
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cups cranberries, fresh or frozen, divided

Optional Almond Topping

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 cup sliced almonds

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• 9‑inch springform pan or 9‑inch round cake pan
• Offset spatula (helpful)

Nutrition (estimate)

Per serving (1 piece): ~397 kcal. Nutrition values are estimates and intended as a guideline.

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If you try this recipe, please leave a star rating and a comment below — I love hearing how your cake turns out!