1½ cups all-purpose flour (can sub ½ c almond flour for 1/2c. of the AP flour)
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta, (can sub part Greek yogurt)
zest of 1 lemon (optional)
½ teaspoon vanilla extract
1 stick unsalted butter, melted
1 1/4 cup frozen raspberries
Preheat oven to 350°. Line a 9" round pan with parchment paper and coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a bowl.
Whisk eggs, ricotta, zest and vanilla in a bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries.
Scrape batter into prepared pan and top with remaining ¼ cup raspberries.
Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 60 minutes. Let cool at least 20 minutes.
½ teaspoon vanilla extract
1 stick unsalted butter, melted
1 1/4 cup frozen raspberries
Preheat oven to 350°. Line a 9" round pan with parchment paper and coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a bowl.
Whisk eggs, ricotta, zest and vanilla in a bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries.
Scrape batter into prepared pan and top with remaining ¼ cup raspberries.
Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 60 minutes. Let cool at least 20 minutes.
