Lemon Ricotta Cake with Berry Compote

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ricotta cheese, lemon zest, and lemon juice until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake bakes, prepare the berry compote. In a small saucepan, combine the mixed berries and 2 tablespoons granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve slices of cake with a spoonful of warm or cool berry compote.