For topping: In a medium bowl, combine 1/2 cup flour, 1/2 cup sugar, zest from 1 lemon and 3 tablespoons butter. Using a fork or fingers, mix until well combined. Set aside.

For cake: Preheat oven to 350 degrees F. Coat a 9" springform pan with cooking spray. In a large bowl, whisk together remaining 1 cup sugar, remaining 1 1/2 cups flour, baking powder and salt.

In a separate medium bowl, whisk together ricotta, eggs, juice from 1 lemon and vanilla. Gradually whisk in remaining 1/2 cup butter until fully combined and smooth.

Add wet ingredients to dry ingredients and stir until combined, taking care not to overmix. Gently fold in raspberries.

Scrape batter into prepared pan. Sprinkle topping evenly over cake. Bake until a toothpick inserted into the center of cake comes out mostly clean (with a few crumbs, but not wet), 50 to 55 minutes. Place on cooling rack and cool in pan for 30 minutes before removing from springform pan.

In a medium bowl, whisk together confectioners' sugar and 1 1/2 tablespoons juice from remaining lemon. If the glaze is too thick, add more lemon juice until desired consistency. Drizzle over cooled cake.

Source: Hannaford fresh Magazine, March April 2025