Introduction
Lemon Ricotta Pound Cake is a delightful twist on the traditional pound cake. Ricotta cheese, known for its velvety smoothness and plenty of flavor, is mixed with the bright, zesty flavor of lemon, resulting in a moist and flavorful dessert that’s perfect for any occasion. Whether you’re in the mood for a decadent dessert to complement your afternoon tea or the star of an elegant dinner party, this pound cake made with lemon ricotta will not disappoint.
Imagine the aroma of fresh lemons filling your kitchen as you mix the batter. The ricotta cheese adds a subtle richness that makes each bite melt in your mouth. This cake is not overly sweet, making it a sophisticated dessert that can be enjoyed by everyone. A zesty and invigorating burst of lemon juice and zest complements the rich ricotta cheese.
This cake is incredibly versatile. It may be served simply, sprinkled with powdered sugar, or topped with a simple lemon glaze for an added blast of flavor. It’s also a great base for adding your favorite mix-ins, such as blueberries or poppy seeds, to create your own unique version. Ready to bake this delicious cake? Let’s explore some great ways to enjoy it.
Enjoyment Suggestions
Pairing Ideas
Lemon Ricotta Pound Cake pairs beautifully with a variety of beverages and side dishes:
- Tea: Indulge in a soothing and lovely tea time treat with a cup of Earl Grey or Chamomile tea, which pairs well with the lemon taste.
- Coffee: For coffee lovers, a hot cup of black coffee or a cappuccino provides a nice contrast to the sweet and tangy cake.
- Fresh Berries: Fresh fruit like strawberries, raspberries, or blueberries provide a delicious accompaniment to the cake. The berries brighten the dish visually and tastefully by bursting with freshness.
Serving Occasions
This cake is perfect for a wide range of occasions:
- Brunch: Add this cake to your brunch menu for a sweet start to the day. It goes well with rich meals like quiche or omelet.
- Afternoon Tea: Impress your guests at an afternoon tea party with slices of this elegant cake.
- Dessert: Serve it as a dessert at dinner parties. It would be extra delicious with a dolop of vanilla ice cream or a dollop of whipped cream on the side.
Complementary Dishes and Beverages
- Lemon Glaze: Drizzle a simple lemon glaze over the top of the cake for an extra burst of lemon flavor. It adds a beautiful sheen and an extra layer of sweetness.
- Whipped Cream: The rich, substantial cake is contrasted with a light and airy touch by a scoop of freshly whipped cream.
- Prosecco: A glass of Prosecco or any sparkling wine complements the lemony flavor and adds a festive touch to your celebration.
FAQs
1. Can I use part-skim ricotta cheese?
Yes, you can use part-skim ricotta, but the cake will be richer and more flavorful with whole milk ricotta.
2. How should I store the lemon ricotta pound cake?
Store the cake in a sealed jar at room temperature for up to 3 days, or freeze for up to a week.
3. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.
4. Is it possible to add flavors to the cake?
Absolutely! For added taste, you may flavor the batter with a teaspoon of almond or vanilla essence.
5. What can I use instead of ricotta cheese?
If you don’t have ricotta cheese, you can substitute it with cottage cheese. Before adding the cottage cheese to the batter, blend it until it’s smooth.
Print
Lemon Ricotta Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 servings) 1x
- Diet: Vegetarian
Description
Indulge in this moist and flavorful Lemon Ricotta Pound Cake, a delightful twist on the classic pound cake. The addition of ricotta cheese ensures a tender, creamy texture, while fresh lemon zest and juice add a burst of citrusy freshness. Perfect for dessert, afternoon tea, or even breakfast, this cake is easy to make and sure to impress. Ideal for spring and summer gatherings, its bright and tangy flavor will leave everyone asking for seconds. Keywords: Lemon Ricotta Pound Cake, moist pound cake, lemon dessert recipe, easy pound cake recipe.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ cups ricotta cheese
- 3 tbsp lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
- Add Eggs: Add the eggs, one at a time, beating well after each addition.
- Incorporate Ricotta and Flavorings: Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- For an extra burst of lemon flavor, add a lemon glaze made from powdered sugar and lemon juice.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Ricotta Pound Cake, moist pound cake, lemon dessert recipe, easy pound cake recipe, spring dessert, summer baking, citrus cake, ricotta cake, homemade pound cake, lemon loaf
