Rasberry Ricotta Cake

• 1.5 cups all-purpose flour
• 1 cup sugar
• 2t baking powder
• 3/4t kosher salt
• 3 large eggs
• 1.5 cups ricotta
• 1T lemon juice
• 1/2t vanilla extract
• ½ cup unsalted butter, melted
• 1 cup frozen raspberries (or blackberries or cherries!) divided

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Preheat oven to 350F. Line a 9”cake pan with parchment paper/lightly spray w nonstick spray. Whisk dry ingredients in a large bowl.

Whisk eggs, ricotta, lemon juice, and vanilla in a medium bowl until smooth; fold into dry ingredients. Fold in butter, followed by 3/4c berries. Scrapte batter into prepared pan and scatter remaining berries on top.

Bake cake until golden brown, about 50-60 minutes. Nom.