Preheat oven to 400F.
Grease the baking pan and set aside.
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 cake.
Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2minutes.
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 reserved flour to coat completely, then gently fold them into the loaf batter.
Pour the batter into the prepared muffin liners. Sprinkle with the reserved lemon sugar.
Bake for 45-50 minutes until an inserted toothpick comes out clean and cake is slightly golden.