Instructions

Cake

1. Preheat oven to 350 degrees. Lightly coat a 9-inch cake pan with cooking spray. Cut a 9-inch circle of parchment paper and place in the cake pan; lightly coat the parchment with cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk the eggs, ricotta, and vanilla until smooth. Gently fold this mixture into the dry ingredients just until blended.
4. Melt butter and gently stir into batter until combined. Fold in 3/4 cup frozen raspberries, try not to crush berries.
5. Pour batter into prepared pan then sprinkle with the remaining 1/4 cup raspberries. Bake for 50-60 minutes, or until golden brown and a pick inserted into the center comes out clean.
6. Cool on a wire rack in pan for 20 minutes. Gently run a knife along edge and unmold cake. Flip right side up and cool complete on a wire rack before glazing.

Lemon Glaze

1. Place powdered sugar in a small bowl and stir in lemon juice, 1 tablespoon at a time, until desired consistently. Stir until smooth and drizzle over cooled cake.