Let's Have Brunch - Berry Ricotta Cake with Lemon Glaze

 I am always on the lookout for quick, easy and delicious recipes to share with family and friends. From Pampered Chef, the ricotta in this cake keeps it nice and moist, and the raspberries and lemon glaze add refreshing flavor. A great addition to your brunch menu that everyone will love.
Berry Ricotta Cake with Lemon Glaze
Cake:
  Vegetable oil for spritzing
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup maple syrup
1 cup whole milk ricotta
¼ teaspoon vanilla extract
2 eggs
6 oz. raspberries

Glaze:
½   lemon
¾ cup powdered sugar


  • 1. Preheat the oven to 350°F. Spray a 9 inch loaf pan with oil.

    2. Combine the flour, baking powder, baking soda, and salt in a medium bowl.

    3. Combine the maple syrup, ricotta, vanilla, and eggs in a large mixing bowl, then add the dry ingredients to the wet ingredients and mix until blended.

    4. Gently fold in the raspberries and pour the mixture into the loaf pan. Bake, uncovered, for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

    5. Meanwhile, juice the lemon using a juicer to get 1 tablespoon of juice. Combine the juice with the powdered sugar then pour over the cake while it's still warm.


    

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