Lemon Ricotta Pound Cake
Ready In: 1 hr 5 mins
Serves: 6-8
Yields: 1 loaf
Ingredients
- 1 1⁄2 cups cake flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup butter, softened
- 1 1⁄2 ricotta cheese, whole milk
- 1 1⁄2 cups sugar
- 3 eggs, large
- 1 teaspoon vanilla extract
- 2 lemons, zest of
- 1 lemon, juice of
Directions
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
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