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
Steps
1
For topping: In a medium bowl, combine ½ cup flour, ½ cup sugar, zest from 1 lemon and 3 tablespoons butter. Using a fork or fingers, mix until well combined. Set aside.
2
For cake: Preheat oven to 350°F. Coat a 9” springform pan with cooking spray. In a large bowl, whisk together remaining 1 cup sugar, remaining 1½ cups flour, baking powder and salt.
3
In a separate medium bowl, whisk together ricotta, eggs, juice from 1 lemon and vanilla. Gradually whisk in remaining ½ cup butter until fully combined and smooth.
4
Add wet ingredients to dry ingredients and stir until combined, taking care not to overmix. Gently fold in raspberries.
5
Scrape batter into prepared pan. Sprinkle topping evenly over cake. Bake until a toothpick inserted into the center of cake comes out mostly clean (with a few crumbs, but not wet), 50 to 55 minutes. Place on cooling rack and cool in pan for 30 minutes before removing from springform pan.
6
In a medium bowl, whisk together confectioners’ sugar and 1½ tablespoons juice from remaining lemon. If the glaze is too thick, add more lemon juice until desired consistency. Drizzle over cooled cake.
