So deliciously good, this Italian-style Lemon and Raspberry Ricotta Cake is full of sweet-lemony, fruity, and creamy cheesy flavors all-rolled into one fabulous cake! So tender and moist, this is the perfect cake for any celebration!
Preheat the oven to 325°F. Grease or line a 9"-square pan with parchment paper.
In a large mixing bowl whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugar and eggs until pale in color and thick with a ribbon drizzle consistency. Beating your eggs with sugar until reaching ribbon consistency ensures a light cake later. Don't skip this step.
Add the ricotta cheese, butter, lemon juice, and zest plus the lemon extract and mix until smooth. Fold in dry ingredients gently to incorporate but do not overmix.
Gently fold the 1½ cups of raspberries. Pour the batter into the prepared pan. Scatter the remaining raspberries on top. Bake for about 45-55 minutes or until nicely browned on top and when a skewer inserted in the center comes out clean. Allow to fully cool in the pan before slicing. Serve with a dusting of confectioner's or powdered sugar or drizzle with custard sauce.
Achieving ribbon consistency simply means that when the eggs and sugar are mixed together it should reach the stage where the mixture results in a pale color, has thickened, the sugar has thoroughly dissolved, and when it is drizzled it falls from the whisk forming a ribbon-like pattern.
The cake can be made 1-2 days ahead. Store tightly wrapped at room temperature.
If you wish to make the custard sauce for this, please find the recipe here > https://www.manilaspoon.com/2020/04/how-to-make-yummy-vanilla-custard-sauce-creme-anglaise.html