Preheat oven to 350°F. Grease an 8" springform pan and line the bottom with a piece of parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
1 ½ cups (222g) gluten free flour blend, 2 teaspoons baking powder, ¼ teaspoon fine sea salt
Using a stand mixer with the paddle attachment, cream the butter with the sugar. Add the ricotta, yogurt, and vanilla extract, mixing to combine.
½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, 1 cup (227g) ricotta, ½ cup (113g) Greek yogurt, ½ teaspoon vanilla extract
Add the dry ingredients and mix on low speed until combined. Gently stir in berries.
½ cup (60g) raspberries
Transfer the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before removing
To make the glaze, stir the powdered sugar and lemon juice together until combined. Drizzle over cooled cake.
1 cup (120g) powdered sugar, 2 tablespoons lemon juice
Notes
Make sure the cake has cooled completely before drizzling the lemon glaze on top.