Lemon Ricotta Pound Cake
Indulge in a slice of heaven with this Lemon Ricotta Pound Cake. This delightful dessert combines the richness of ricotta cheese with the refreshing zest of lemon, creating a perfectly balanced treat. Whether you enjoy it with a cup of tea in the afternoon or serve it as a dessert, this pound cake is sure to impress with its moist texture and vibrant flavor.
Ingredients:
- 1 ½ cups cake flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- Zest from one lemon
- ¾ cups unsalted butter, room temperature (plus more for the baking pan)
- 1 ½ cups part-skim ricotta cheese
- 1 ½ cups sugar, plus one tablespoon
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Directions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter to ensure the cake doesn’t stick.
- Mix dry ingredients: In a small bowl, whisk together the cake flour, baking powder, kosher salt, and lemon zest. Set this aside for later.
- Cream butter, ricotta, and sugar: Using an electric mixer fitted with a paddle attachment, cream together the butter, ricotta cheese, and 1 ½ cups of sugar until the mixture is light and fluffy. This should take about 3 minutes.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition. This step ensures that each egg is fully incorporated into the batter, giving the cake a smooth texture.
- Add flavor: Mix in the vanilla extract and fresh lemon juice, which will enhance the cake’s overall flavor profile.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, beating until just blended. Be careful not to overmix, as this could result in a denser cake.
- Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, turn it out onto the rack to cool completely.
- Optional finishing touch: If desired, dust the top of the cake with confectioners’ sugar before serving for a beautiful presentation.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 65 minutes
- Calories: 410 per serving
- Servings: 8
This Lemon Ricotta Pound Cake is a perfect balance of rich and refreshing flavors, making it a versatile addition to your recipe collection. Enjoy it as a light dessert or a sweet treat with your morning coffee!
Lemon Ricotta Pound Cake
- Total Time: 65 minutes
- Yield: 8 1x
Ingredients
1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cups unsalted butter, room temperature (plus more for the baking pan)
1 ½ cups part-skim ricotta cheese
1 ½ cups sugar, plus one tablespoon
3 large eggs
1 teaspoon vanilla extract
Zest from one lemon
2 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 degrees F.
Grease a 9 X 5-inch loaf pan with butter.
In a small bowl, whisk together flour, baking powder, kosher salt, and lemon zest.
In an electric mixer fitted with a paddle attachment, cream together butter, ricotta cheese, and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and lemon juice.
Gradually add the flour mixture, beating until just blended.
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
Optionally, dust the top with confectioners’ sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 410 Kcal