Ingredients

The following ingredients have 4 Servings
  • 1½ cups all-purpose flour,
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated Sugar
  • 3 large eggs,
  • 1 cup ricotta cheese
  • ½ cup unsalted butter (1 stick), (softened)
  • grated zest of 1 lemon
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp lemon extract ((or 1 tsp vanilla extract))
  • 1¾ cups raspberries, (divided (set aside the 1/4 cup))
  • confectioner's or powdered sugar, (for dusting)

Instruction

  • Preheat the oven to 325°F. Grease or line a 9"-square pan with parchment paper. In a large mixing bowl whisk together the flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugar and eggs until pale in color and thick with a ribbon drizzle consistency. Beating your eggs with sugar until reaching ribbon consistency ensures a light cake later. Don't skip this step. Add the ricotta cheese, butter, lemon juice, and zest plus the lemon extract and mix until smooth. Fold in dry ingredients gently to incorporate but do not overmix.
  • Gently fold the 1½ cups of raspberries. Pour the batter into the prepared pan. Scatter the remaining raspberries on top. Bake for about 45-55 minutes or until nicely browned on top and when a skewer inserted in the center comes out clean. Allow to fully cool in the pan before slicing. Serve with a dusting of confectioner's or powdered sugar or drizzle with custard sauce.