Lemon Ricotta Cake with Raspberry Coulis

Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.

In a large bowl, beat ricotta cheese until smooth. Add eggs, one at a time, beating well after each addition.

Gradually add granulated sugar, flour, lemon zest, lemon juice, vanilla extract, and salt and mix until just combined. Do not overmix.

Pour batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before releasing the sides. Cool completely on a wire rack.

While the cake is baking, prepare the raspberry coulis: In a small saucepan, combine raspberries and powdered sugar. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 5-7 minutes). Add a tablespoon of water if too thick.

Remove from heat and let cool slightly. Blend the raspberry mixture using an immersion blender (or in a regular blender, being careful of the hot liquid) until smooth. Strain the coulis through a fine-mesh sieve to remove the seeds (optional).

To serve, slice the cake and drizzle with raspberry coulis. You can also dust with powdered sugar for a prettier presentation.