Lemon Ricotta Pound Cake
This fantastic lemon pound cake is so moist and full of flavor using ricotta in the mixture. Always such a huge hit with anyone that has tried it.
Servings: 10 people
Calories: 374kcal
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 1/2 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups whole-milk ricotta cheese
- 1 1/4 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 lemon (zested and juiced)
Instructions
- Preheat the oven to 350ºF. Grease a 9x5 loaf pan with butter or line with parchment paper. In a small bowl, whisk together the flour, baking powder and salt and set aside.
- Using a standing or hand mixer, cream the butter, ricotta and sugar until fully blended. Then add the eggs 1 at a time. Mix in the vanilla, lemon zest lemon juice until combined. Now slowly add the dry ingredients until fully blended.
- Pour the batter into the prepared pan and bake for 55 minutes or until a toothpick comes out clean. If the top starts to brown add a sheet of aluminum foil on top to prevent over browning. Let the cake cool in the pan for about 15 minutes, then run a knife around the edges of the pan and transfer to a rack to completely cool.
- Sprinkle powdered sugar on top if desired over the cooled cake.
Nutrition
Calories: 374kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 396mg | Potassium: 164mg | Fiber: 1g | Sugar: 25g | Vitamin A: 671IU | Calcium: 127mg | Iron: 1mg