Alida's Alison Roman Ricotta Cake

I'm obsessed with baking, everyone has known that since I was a kid, but sometimes I just don't have the energy for a complicated recipe. I came across Alison Roman's Raspberry-Ricotta cake and thought this would be a great, quick, summer cake. It's something that uses basic pantry ingredients and I don't have be stuck in the kitchen measuring, whipping and weighing for an hour while my guests are outside enjoying each other's company and margaritas. I threw in some alternatives in mine and added a few ingredients but the basics are the same. Plus, anything that you can serve with ice cream is quintessential warm-weather food.

Here is the link to Alison's cake and below is the recipe with my edits: https://www.bonappetit.com/recipe/raspberry-ricotta-cake

Ingredients

1 tbs softened butter (to grease baking pan)

1½ cups all-purpose flour

¾ cup sugar

2 teaspoons baking powder

½ teaspoon kosher salt

1 lemon (divided, all of the zest and 1/2 juice)

3 large eggs

1½ cups ricotta

½ teaspoon vanilla extract

½ cup (1 stick) unsalted butter, melted

1.5 cups mixed berries, divided (1 cup and ½ cup - can be frozen or fresh)

Directions

In a medium bowl combine eggs, lemon juice, ricotta, vanilla and melted butter until it becomes a smooth mixture. In a large bowl, combine flour, sugar, baking powder, salt and lemon zest together, whisk well. In a small bowl, leave out frozen fruit to get to almost room temperature and to sweat a bit.

Slowly combine the wet ingredients with the dry, folding JUST to combine. Stir in 1 cup of berries and then transfer to a baking pan, greased with butter and lined with parchment paper. Sprinkle the leftover fruit on top.

Bake in 350 degree F oven for 50 minutes, until golden around the edges and when the middle is spongey,

Cool in baking pan and cut once cool with a serrated knife.