Lemon Ricotta Cake
Ingredients
The cake
-
1½
cups
cake flour
-
2½
teaspoons
baking powder
-
1
teaspoon
salt
-
¾
cup
unsalted butter, at room temperature
-
1½
cups
ricotta cheese
-
1½
cups
granulated sugar
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
2
lemons
zested
For serving
-
2
cups
mixed berries, fresh or frozen
-
1
tablespoon
sugar
-
as needed
whipped cream
Instructions
- Preheat the oven to 350°F and grease a 9x5x3-inch loaf pan.
- In a bowl, combine flour, baking powder, and salt, then whisk together.
- Cream together butter, ricotta cheese, and sugar until light and fluffy, then add eggs one at a time followed by vanilla and lemon zest.
- Gradually add the dry ingredients until just incorporated, then pour into the prepared loaf pan.
- Bake for 45 to 50 minutes until a toothpick comes out clean and the cake pulls away from the sides.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- In a bowl, mix berries with the remaining sugar and set aside.
- Slice the pound cake and serve with berries and whipped cream if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
6g
Sodium
200mg
Cholesterol
50mg
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