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
Scale
- 1 Β½ cups all-purpose flour
- 2 tsp baking powder
- Β½ tsp salt
- ΒΎ cup unsalted butter, softened
- 1 Β½ cups granulated sugar
- 3 large eggs
- 1 Β½ 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 350Β°F (175Β°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