Lemon Ricotta Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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