Lemon-Raspberry Ricotta Cake
User Reviews
4.3
12 reviews
Good
Lemon-Raspberry Ricotta Cake
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Bright lemon flavoured cake with juicy raspberries scattered throughout.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups ricotta approx. 400 grams
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 medium lemon zest and juice
- 1 1/2 cups frozen or fresh raspberries, divided
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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