Lemon Ricotta Pound Cake with Strawberry Compote

Lemon Ricotta Pound Cake

Servings:

• 8-10 people

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
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 8 ounces ricotta cheese

Instructions:

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

Strawberry Compote

Ingredients:

• 1 cup hulled and sliced strawberries
• 2 tablespoons granulated sugar

Instructions:

1. In a small saucepan, combine strawberries and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juice and the mixture is syrupy, about 10-12 minutes.
3. Remove from heat and let cool to room temperature.

Assembly

• Once the pound cake has cooled, slice it and serve with strawberry compote spooned over the top.
• Garnish with additional sliced strawberries, if desired.