In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the loaf cake.
Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
Add the eggs, lemon juice and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
Pour batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.
Notes
Raspberry Lemon Cake: To make raspberry & lemon cake, bake either bake in 2 round cake pans or in an 8x8 inch pan. Frosting cake with raspberry buttercream frosting.
Cupcakes: Bake in a lined cupcake tin for 22-25. Allow to cool completely then frost with icing.
High Altitude: If you live in an area at a higher altitude, you should add 1-1.5 teaspoons for every 1,000 ft.
Tangy Lemon Glaze: To make a lemon glaze simply combined powdered sugar, bit of lemon juice and milk, mix until fully combined. Drizzle glaze over Lemon Raspberry Loaf will still warm and let the glaze fully set and loaf cool before cutting into slices.