Preheat oven to 350°F, with rack at center. Cut a piece of parchment paper to fit the bottom of a 9-inch springform pan. Lightly butter the sides of the pan, then line with the parchment.
Using a hand or stand mixer fitted with the whisk attachment, in a large bowl, cream together the butter and sugar at medium speed. Add the ricotta and mix until creamy. Add the eggs and vanilla and mix until combined. Add the lemon zest and juice and mix until combined. Add the flour, baking soda and salt and mix until incorporated.
Pour half of the batter into the springform pan, smooth it out and place half the berries on top. Pour the remaining batter on top, smooth it out and place the remaining berries on top.
Bake until the cake is firm and brown, about 50 to 55 minutes. Let cool completely before releasing from the pan. Slice and serve with extra berries.
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