Lemon Ricotta Pound Cake with Raspberry Swirl

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons freshly squeezed lemon juice
• 8 ounces ricotta cheese
• 1 teaspoon grated lemon zest
• Raspberry jam for the swirl (homemade or store-bought)

Instructions:

Preheat and Prepare

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper.

Make the Cake

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter until creamy, about 2 minutes. Gradually add the sugar and continue beating until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in the lemon juice and ricotta cheese. Add the flour mixture to the wet ingredients and mix until just combined.

Make the Raspberry Swirl

In a small bowl, mix together 1/2 cup of raspberry jam with 1 tablespoon of granulated sugar.

Assemble and Bake

Pour half of the cake batter into the prepared loaf pan, followed by the raspberry swirl mixture. Top with the remaining cake batter. Use a knife or spatula to create a swirly design on top.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve and Enjoy

Once cooled, slice the cake and serve with whipped cream or vanilla ice cream if desired. Store any leftovers in an airtight container at room temperature for up to 3 days.