Lemon Ricotta Pound Cake Recipe

Name: Lemon Ricotta Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
3
Add sugar and blend.
4
Beat in one egg at a time until combined.
5
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.
6
In a separate bowl whisk together dry ingredients.
7
Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
8
Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
9
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.

918

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups cake flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup butter, softened, and more.

Yes, Lemon Ricotta Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Pound Cake

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