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RASPBERRY WHITE CHOCOLATE RICOTTA CAKE

1 1/2 cups ricotta

1 cup sugar

1 teaspoon salt

2 teaspoons lemon zest

1 teaspoon vanilla extract

1 stick (4 oz) melted butter

3 eggs

1 1/2 cups cake flour

2 teaspoons baking powder

1 cup raspberries

1 cup white chocolate chips

  1. Spray a bundt pan with nonstick spray.
  2. Preheat the oven to 350F
  3. Sift together the cake flour and baking powder and set aside.
  4. In a medium bowl, whisk together the ricotta, sugar, salt, lemon zest, vanilla extract, and melted butter.
  5. Whisk in the eggs until evenly combined.
  6. Fold in the flour in 2 additions, until just combined. On the second addition, fold in the raspberries and white chocolate chips.
  7. Pour into the bundt pan and baking for 35-45 minutes, a tester in the center should come out clean.