Combine flour, sugar and baking powder in a bowl; mix well.
In a separate bowl, whisk the eggs, ricotta, lemon extract, lemon zest and juice until smooth; then fold in the dry ingredients until blended.
Gently fold in the butter and 1 cup of the raspberries; then pour batter into the spring form pan.
Top the batter with the remaining 1 cup of raspberries; then bake for approximately 50 minutes or until the cake is golden brown and a tester inserted into the middle comes out clean. Allow to cool 15-20 minutes before removing it from the pan. Store tightly wrapped at room temperature. Can be made up to 2 days ahead.
*Note: Use 10" springform pan for optimal results.
Raspberry Lemon Ricotta Cake
Amount Per Serving (1 g)
Calories 288Calories from Fat 113
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.