Preheat the oven to 350F degrees.
Spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom and sides in foil to avoid the butter/sugar mixture leak out the bottom.
In a medium bowl, whisk together the topping ingredients, except the raspberries.
Next, spread the mixture into the bottom of the prepared pan and top with raspberries in an even layer, to cover the bottom of the pan entirely. Set aside.
In a large bowl, whisk together flour, baking powder, and salt, and set aside.
In another bowl, beat together the butter with granulated sugar, egg, vanilla extract, lemon juice, and lemon zest, until combined. Scrape the sides and bottom of the bowl.
Add the wet ingredients to the dry ingredients bowl and beat until combined. It will look crumby, which is normal.
After that, add 1/2 cup milk and ricotta and beat until incorporated.
Lastly, fold in the raspberries, using a rubber spatula.
Spoon the batter over the raspberries and level the top with an offset spatula.
Bake in the preheated oven for about 35-45 minutes until golden or until a toothpick inserted into the center comes out clean. Oven times vary so check with a toothpick first to ensure doneness.
Remove from the oven and let cool in the pan for 10 minutes. After that, run a knife along the pan's sides, open the pan ring, and slice the cake onto a serving platter.
Let finish cooling and dust the top with powdered sugar before serving.
