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
- 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)
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.