EASY & DELICIOUS
LEMON RASPBERRY RICOTTA CAKE
PREP TIME: 20 MIN
COOK TIME: 50 MIN
YIELDS: 12 SERVINGS
– Granulated Sugar – All-Purpose Flour – Baking Powder – Salt – Lemons – Eggs – Whole Milk Ricotta Cheese – Vanilla Extract – Unsalted Butter - Fresh Raspberries – Powdered Sugar
LIST OF INGREDIENTS
Whisk the sugar, all-purpose flour, baking powder, salt, and lemon zest together.
Whisk the eggs, ricotta cheese, lemon juice, and vanilla extract together.
Fold in the whisked dry ingredients, melted butter, and raspberries.
Transfer to the springform pan, spread out evenly, then top with more raspberries.
Let the cake cool then top with a dusting of powdered sugar or enjoy as-is.
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