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–+ servings

Lemon Ricotta Pound Cake

A moist and flavorful cake blending rich ricotta with zesty lemon, perfect for tea or a light dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese High-quality for best flavor
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Freshly grated
  • 1/4 cup fresh lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Cream together the ricotta cheese, granulated sugar, and softened butter in a large bowl until smooth.
  3. Incorporate the eggs one at a time, then stir in vanilla extract, fresh lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ones, folding until just combined.
  6. Pour the cake batter into your prepared loaf pan, smoothing the top for an even bake.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for a good 10 minutes before carefully transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 1gSugar: 30g

Notes

For added sweetness, drizzle a glaze made of powdered sugar and lemon juice over the top. Pairs wonderfully with fresh berries or vanilla ice cream.

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