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Lemon Ricotta Pound Cake

URL: https://alexandracooks.com/2013/05/07/lemon-ricotta-pound-cake-mothers-day-handmade-accordion-book/

Ingredients

  • ¾ cup unsalted butter
  • 1½ cups cake flour or all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole-milk ricotta cheese
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • zest of 1 to 2 lemons
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 350ºF and grease a loaf pan with butter.
  2. In a medium bowl, combine the flour, baking powder, and salt.
  3. Cream the butter, ricotta, and sugar until blended, then add the eggs one at a time.
  4. Mix in the vanilla, lemon zest, and lemon juice until combined.
  5. Gradually add the dry ingredients until just incorporated.
  6. Pour the batter into the prepared pan, filling it no more than ¾ full.
  7. Bake for 45 to 60 minutes until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a rack to cool completely.

Nutrition Facts (estimated)

Servings
1 large loaf or 3 mini loaves
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
80mg

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