Raspberry-Lemon Chiffon Icebox Cake

1. Preheat oven to 350 degrees F. Generously coat a 9-by-5-crawl loaf pan with cooking spray.

2. Beat granulated sugar and butter in a clear bowl with an electrical mixer on medium-high tempo except creamy. Beat in eggs, one after the other, except fully included. Lower the mixer tempo to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla except combined.

3. Lag all-cause flour, entire-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low tempo except almost combined. Gently fold raspberries into the batter. Transfer to the ready pan.

4. Bake except browned across the perimeters and a cake tester inserted within the heart comes out clear, 1 hour to 1 hour and 10 minutes. Let frigid within the pan on a wire rack for 20 minutes. Speed a knife across the perimeters to loosen the cake, then invert onto the rack. Fastidiously flip the cake correct-aspect up. Let frigid fully.

5. Lag confectioners’ sugar and the ideally suited 2 teaspoons lemon juice in a small bowl except comfy. Brush the glaze on the cooled cake.

To originate ahead

The utilization of toothpicks to keep the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day.