Cornmeal Ricotta Cake with Fresh Berries

Cornmeal ricotta cake served on a plate with a fork cutting away a piece with fresh raspberries served with it.

Cornmeal Ricotta Cake with Fresh Berries

A rustic summer stunner, this golden cornmeal cake is rich with creamy ricotta, kissed with lemon and orange zest, celebrating fresh berries in every bite. The texture is tender with a subtle crunch from medium-ground cornmeal—like cornbread and pound cake had a very elegant baby. Dress it up with ricotta frosting and extra berries for a simple, sun-kissed dessert.

Course Brunch, Dessert

Cuisine American, Rustic European-Inspired

Prep Time 15

Cook Time 50

Cooling Time 30

Total Time 1 35

Servings Slice

Calories 806kcal

Ingredients

Dry Goods

1 ¼ cups unbleached all-purpose flour (150 g)
⅔ cup yellow cornmeal (92 g) medium grind
2 teaspoons baking powder (8 g)
½ teaspoon baking soda (2 g)
¾ teaspoon salt (4.5 g)

Wet Goods

1 cup granulated sugar (198 g)
1 medium Zest of 1 lemon (2 g), about 1 teaspoon, microplaned
1 medium Zest of 1 orange (2 g), about 1 teaspoon, microplaned
10 tablespoon Unsalted butter (142 g), 1 stick + 2 tablespoon butter, at room temperature
2 large eggs (100 g), room temperature
1 cup ricotta cheese (227 g)
1 ¼ cups fresh summer berries (170 g) (e.g., blueberries, raspberries, diced strawberries)
Confectioners’ sugar for dusting

Zested Ricotta Frosting

8 oz cream cheese (227 g), at room temperature
2 tablespoons unsalted butter (30 g), at room temperature
12 oz whole milk ricotta cheese (340 g)
½ teaspoon vanilla extract
1 medium Zest of 1 orange (2 g), about 1 teaspoon -
3 cups powdered sugar (360 g)

Instructions

Prep your pan and oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper, or lightly dust with flour after greasing.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Cream the butter, sugar, and citrus zest: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and orange zest on medium speed until light, pale, and fluffy — about 5 minutes.
Add the eggs one at a time: Crack in one egg, beat for about 30 seconds until fully incorporated, then repeat with the second. This keeps the batter smooth and helps prevent curdling.
Add the ricotta: Mix in the ricotta and beat for 1 more minute until the batter is smooth and creamy.
Combine the wet and dry:
Add the dry flour mixture and stir on low speed until just combined — do not overmix.
Fold in the berries: Gently fold in the berries using a spatula.
Optional tip: If using fresh berries, you can freeze them beforehand and toss them in 1 teaspoon of flour. This keeps them from sinking to the bottom and helps prevent them from breaking apart in the batter.
Bake the cake:
Pour the batter into your prepared pan and smooth the top with an offset spatula. Bake for 50–55 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Cool and serve:
Let the cake cool in the pan for 30 minutes. Then, carefully release the springform and transfer the cake to a wire rack to cool completely, or serve warm immediately. Dust with confectioners’ sugar before serving.
Note: This cake is delicious served slightly warm with a dollop of zested ricotta frosting or whipped cream. I love it warm, right out of the oven!
Ricotta Frosting Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter together on medium speed until the mixture is completely smooth and fluffy, with no visible lumps. This usually takes 3-5 minutes.
Add the ricotta, vanilla extract, and orange zest. Beat again until fully combined and silky, about 2 minutes more. The texture should be light and airy.
Reduce the mixer speed to low and slowly add the powdered sugar, ½ cup at a time. Beat until just incorporated, then increase the speed to medium and mix for another 30 seconds to make the frosting soft and spoonable.

Notes

Baking Tip: For extra citrus flavor, rub the zest into the sugar with your fingers before adding the butter. This helps release the oils and deepen the aroma.

Nutrition