Contributed By: Unknown at the moment

Time:

Total: 1 hour 10 minutes
Prep: 10 minutes
Cook: 1 hour
Yield: 8 servings

Ingredients:

1 1/2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups whole milk ricotta
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 1/2 cups frozen raspberries (or any berries), divided

Preparation:

Preheat oven to 350 degrees and grease a cake pan.
I use a springform pan for ease of cutting but it is not required.
Whisk together the flour, sugar, baking powder and salt.
Whisk the ricotta, eggs and vanilla in a medium bowl until smooth.
Fold this into the dry ingredients until just blended.
Fold in the butter, lemon zest and lemon juice, followed by 1 cup of the frozen raspberries.
Be gentle with the berries so as not to crush them.
Pour batter into prepared pan and sprinkle the remaining 1/2 cup berries on top.
Bake about 50-60 minutes or until center springs back and testsdone.
Let cool for at least 20 minutes before removing the sides of the springform pan and cutting.