Lemon Ricotta Cake with Raspberry Glaze

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition.

Stir in 15 ounces whole milk ricotta cheese, 2 tablespoons lemon zest, and 1/4 cup fresh lemon juice until just combined.

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

Pour the batter into a greased and floured 9-inch round cake pan. Bake at 350°F/175°C for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake cools, prepare the raspberry glaze. In a small bowl, mash 1 cup fresh raspberries. Stir in 1 cup powdered sugar until smooth. If the glaze is too thick, add 1-2 teaspoons of water until desired consistency is reached.

Once the cake has cooled completely, drizzle the raspberry glaze over the top. Slice and serve.