Lemon-Raspberry Ricotta Cake | Savory
Ricotta makes this simple-yet-special cake wonderfully tender. Be sure to drizzle on the lemon glaze after the cake has cooled so it keeps its consistency.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour, divided
- 1 1/2 cups Domino ® Granulated Sugar, 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
- 4 1/2 tbsp Santa Cruz Organic 100% Lemon Juice, divided
- 1 tsp Simply Organic Pure Madagascar Vanilla Extract
- 2 cups raspberries
- 1/2 cup confectioners' sugar
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