Preheat the oven to 350 degrees F.
Line a 9” round cake pan with parchment paper and then spray with cooking spray.
In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
Add the lemon zest and beat to combine.
Add the eggs one at a time, scraping down the edges of the bowl after each addition.
Add the almond extract and ricotta and beat until combined.
Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
Pour into the prepared cake pan.
Bake in the preheated oven for 40-45 minutes, until slightly golden and a toothpick comes out of the middle clean.
Let cool completely.
Once cool, prepare the glaze.
In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
Pour over the cake.
Serve topped with fresh raspberries and enjoy!