Raspberry Lemon Ricotta Cake

• Vegetarian

• Produce

  • 1 Lemon, zest and juice
  • 2 cup Raspberries, frozen

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/2 tsp Lemon extract

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1 Stick Butter, salted
  • 15 oz Ricotta cheese, part skim

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees F.
• Grease a 10 spring form pan with cooking spray.
• Combine flour, sugar and baking powder in a bowl; mix well.
• In a separate bowl, whisk the eggs, ricotta, lemon extract, lemon zest and juice until smooth; then fold in the dry ingredients until blended.
• Gently fold in the butter and 1 cup of the raspberries; then pour batter into the spring form pan.
• Top the batter with the remaining 1 cup of raspberries; then bake for approximately 50 minutes or until the cake is golden brown and a tester inserted into the middle comes out clean. Allow to cool 15-20 minutes before removing it from the pan. Store tightly wrapped at room temperature. Can be made up to 2 days ahead.

Nutrition