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Lemon Ricotta Pound Cake with Fresh Berries

2023-02-20 - Written by: Emma Taylor

lemon ricotta pound cake berries dessert

Lemon Ricotta Pound Cake with Fresh Berries

A moist and flavorful pound cake infused with lemon zest, ricotta cheese, and topped with a mix of fresh berries.

Lemon Ricotta Pound Cake with Fresh Berries

Servings:

8-10 servings

Ingredients:

For the cake:

  • 1 1/2 cups (190g) unsalted butter, softened
  • 1 3/4 cups (210g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups (250g) all-purpose flour
  • 1 cup (120g) ricotta cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the berry topping:

  • 1 cup (120g) mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  5. Stir in the lemon zest and juice.
  6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
  7. Stir in the ricotta cheese.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the berry topping:

  1. In a small bowl, mix together the fresh berries, granulated sugar, and lemon juice.
  2. Just before serving, top the cooled pound cake with the berry mixture.

Note: The original recipe was inspired by the Lemon Ricotta Pancakes, #65 in the list of recipes provided. I modified it to create this delicious pound cake variation.