Raspberry Ricotta Cake

This raspberry ricotta cake with lemon glaze is deliciously moist and full of bright berry flavor! It's the perfect cake for a spring or summer brunch.

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INGREDIENTS - GF flour - Baking powder - Salt - Butter - Sugar - Ricotta - Greek yogurt - Raspberries - Powdered sugar - Lemon juice

STEP 1: Whisk the flour, baking powder, and salt together. Set aside.

STEP 2: Cream the butter with the sugar until smooth.

STEP 3: Add the ricotta, yogurt, and vanilla and beat to combine.

STEP 4: Add the dry ingredients to the wet ingredients and mix on low speed.

STEP 5: Gently stir in the raspberries. Transfer to a springform pan and bake for 40-45 minutes.

STEP 6: To make the glaze, stir the powdered sugar and lemon juice together. Drizzle onto cooled cake.

GET THE FULL RECIPE AT THE LINK BELOW