Ingredients:
2 large eggs
190g all-purpose flour
2 tsp baking powder
3/4 tsp salt
100g unsalted butter
200g granulated sugar
1/2 tsp vanilla extract
250g ricotta cheese
2 tsp freshly squeezed lemon
Zest from 2 large lemons

Extras: Raspberries & icing sugar

Method:
Step 1: Preheat the oven to 175˚C and line the baking tin (8’) with baking parchment, and grease all around the sides with some butter. Set aside.

Step 2: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

Step 3: Using a stand mixer with a paddle, beat the butter and sugar until smooth. Next add in the ricotta cheese, again mix until combined for 2-3 minutes.

Step 4: Add the eggs, vanilla, lemon zest, and juice and again beat until combined. Pour in the flour mixture and stir until combined, the batter will be thick.

Step 5: Pour half the batter into the baking tin, then add in a handful of raspberries (optional) and pour the rest of the batter on top.

Step 6: Bake for 35-45 minutes, allow cooling in the pan for 10mins then transfer onto a wire rack.

Once fully cool, dust some powdered sugar on top and serve!