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Lemon Ricotta Pound Cake

2022-02-20 - Written by: Emilia B. Wellington

Lemon Ricotta Pound Cake

Lemon Ricotta Pound Cake

A moist and flavorful pound cake infused with the brightness of lemon zest and the creaminess of ricotta cheese.

Lemon Ricotta Pound Cake

Servings:

12 servings

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • Confectioners' sugar (for dusting)

Instructions:

Preheat and Prep

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set this mixture aside for now.

Cream Butter and Eggs

Using an electric mixer, beat the softened butter until creamy. Beat in the eggs one at a time. With each addition, make sure to scrape down the sides of your mixing bowl with a spatula.

Add Ricotta Cheese and Lemon Zest

Beat in the ricotta cheese until fully incorporated. Stir in the lemon zest.

Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined after each addition. Do not overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake

Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve and Dust with Confectioners' Sugar

Slice and serve. Dust with confectioners' sugar if desired.