Lemon Ricotta Yoghurt Tea Cake with Cranberries


Fall is officially here. The trees have turned, the air is crisp, and all my sweaters have been unearthed from under my bed, all ready for their weekly rotation. It’s perfect.

So now we have cranberries.Tart, rosy, crisp cranberries. They will soon be making their way into stuffings and sauces for holiday dinners or used in delicious crumbles, muffins and cookies. How about pairing fresh cranberries with a buttery and tangy tea cake made for morning, afternoon and evening? With just a hint of lemon throughout, this could be, as my Mom declared to me after her first bite, “Your best cake yet.”

The best part is that this cake can be thrown together at any moment’s notice. No butter and sugar to be creamed or eggs that need to reach room temperature. The dry ingredients and wet ingredients are mixed separately, then folded by hand (if you want) to create a thick, viscous golden batter. The cranberries pop up here and there, like pretty little jewels.


Lemon Ricotta Yoghurt Tea Cake with Cranberries

  • Servings: Two 9x5-inch pans
  • Difficulty: easy
  • Print

RicottaYoghurtCake_4Loosely adapted from Ina Garten and Bon Appetit

You can easily substitute the cranberries for blueberries or any type of berries. The cake is just as delicious with just a hint of lemon and can be made with solely ricotta or yoghurt.

Ingredients Preperation
  • 3 cups all-purpose flour + 1 tablespoon flour, set aside
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar + 1 tablespoon of sugar, set aside
  • 1/2 cup plain full-fat Greek yoghurt
  • 1/2 cup ricotta, tightly packed
  • 1 tablespoon milk*
  • 6 large eggs
  • Zest from one large lemon
  • 1 teaspoon pure vanilla extract
  • 1 cup butter or vegetable oil
  • 2 tablespoon of freshly squeezed lemon juice
  • 1 cup fresh or frozen cranberries, halved

*If you’re using regular yoghurt, you may not need to add milk. The batter should be thick like that of a pound cake.

  1. Preheat oven to 350°. Line pans with parchment paper and lightly coat with butter and flour.
  2. Chop cranberries into halves and toss with one tablespoon of flour and sugar. Set aside until ready to use.
  3. Whisk flour, sugar, baking powder, and salt in a medium bowl.
  4. In a larger bowl, whisk eggs, milk, vanilla, lemon zest, ricotta and yoghurt. Slowly fold the dry ingredients into the wet ingredients until just blended. Add lemon juice, then fold in butter, followed by cranberries. Scrape batter into prepared pans.
  5. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.


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