Lemon-Raspberry Ricotta Cake | Savory

Ingredients

• 2 cups all-purpose flour, divided
• 1 1/2 cups sugar, divided
• 2 lemons, divided
• 1/2 cup + 3 tbsp unsalted butter, melted, divided
• Cooking spray
• 2 tsp baking powder
• 1/2 tsp salt
• 1 (15 oz) container whole milk ricotta cheese
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 cups raspberries
• 1/2 cup confectioners' sugar