Lemon Ricotta Berry Crown

A “Lemon Ricotta Berry Crown” sounds absolutely delightful and generally refers to a beautiful, often ring-shaped cake or tart featuring a light, citrusy ricotta batter and a vibrant topping of fresh berries. It’s often a showstopper for brunch or dessert!

Here’s a recipe that combines the lightness of ricotta with bright lemon and fresh berries, designed to be presented as a “crown.”

Lemon Ricotta Berry Crown

This tender, moist cake is infused with lemon zest and ricotta, then generously topped with a colorful array of fresh berries, creating a beautiful “crown” effect.

Yields: 8-10 servings Prep time: 20 minutes Bake time: 50-60 minutes

Ingredients:

For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (225g) whole milk ricotta cheese (full-fat for best results)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice

For the Berry Topping:

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
    • If using strawberries, hull and halve or quarter them depending on size.
  • 1 tablespoon granulated sugar (optional, for tossing with berries)
  • 1 teaspoon lemon juice (optional, for tossing with berries)

For Glaze/Dusting (Optional):

  • ½ cup (60g) powdered sugar
  • 1-2 tablespoons fresh lemon juice or milk
  • Fresh mint leaves for garnish

Equipment:

  • 9-inch (23cm) Bundt pan or a 10-cup (2.4 liter) ring-shaped cake pan

Instructions:

  1. Prepare the Pan: Preheat your oven to (). Generously grease and flour your Bundt pan, or spray thoroughly with a baking spray that contains flour (like Baker’s Joy or Pam Baking). This is crucial for easy release!

  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

  4. Add Ricotta and Eggs: Add the ricotta cheese to the butter mixture and beat until well combined and smooth. Scrape down the sides of the bowl. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. The mixture might look a little curdled at this stage, but that’s normal due to the ricotta.

  5. Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the lemon juice. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix the batter. Overmixing can lead to a tough cake.

  6. Fill the Pan and Bake: Pour the cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

    • Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
    • Note: Baking times can vary, so start checking at 50 minutes.

  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before inverting.

    • After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely. If it resists, give it a gentle shake. Cool completely before adding toppings.

  8. Prepare Berry Topping: While the cake cools, gently wash and dry your mixed berries. If using strawberries, halve or quarter them. In a small bowl, you can optionally toss the berries with 1 tablespoon of sugar and 1 teaspoon of lemon juice to enhance their flavor and create a slight sheen.

  9. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice (or milk). Add more lemon juice/milk, a little at a time, until you reach a smooth, pourable consistency.

  10. Assemble the Crown:

    • Once the cake is completely cool, place it on your serving plate or cake stand.
    • If using the glaze, drizzle it generously over the top of the cake, allowing some to drip down the sides.
    • Arrange the mixed fresh berries artfully in the center “well” of the Bundt cake, creating a vibrant “crown.” You can also scatter some berries over the top of the cake itself.
    • Garnish with fresh mint leaves for a pop of green.

  11. Serve: Slice and serve your beautiful Lemon Ricotta Berry Crown. It’s delicious at room temperature.

Tips for Success:

  • Don’t Overmix: Overmixing the batter develops the gluten too much, leading to a dry or tough cake. Mix until just combined.
  • Room Temperature Ingredients: Eggs and butter at room temperature emulsify better, leading to a smoother, more even batter.
  • Drain Ricotta (Optional): If your ricotta seems very wet, you can drain it in a fine-mesh sieve lined with cheesecloth for 30 minutes to an hour before using. This can prevent a soggy cake.
  • Berry Freshness: Use the freshest, ripest berries you can find for the best flavor and appearance.
  • Storage: Store any leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The berries are best added just before serving, but if you have leftovers, they’ll still be good.

Enjoy your stunning Lemon Ricotta Berry Crown!

Cake