Lemon Ricotta Pound Cake with a Honey Glaze

Servings:

12-15 servings

Prep Time:

30 minutes

Cook Time:

45 minutes

Total Time:

1 hour 15 minutes

Ingredients:

• 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
• 1 cup (115g) ricotta cheese
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Honey glaze ingredients (below)

Instructions:

Cake

1. Preheat oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
4. Gradually add sugar to the butter mixture, beating until light and fluffy, about 3 minutes.
5. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Beat in lemon zest and juice.
7. With the mixer on low speed, gradually add flour mixture to the wet ingredients and mix until just combined.
8. Stir in ricotta cheese until well incorporated.
9. Pour batter into prepared loaf pan and smooth top.
10. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Honey Glaze

1. In a small saucepan, combine honey and heavy cream over medium heat.
2. Cook, stirring constantly, until honey dissolves and mixture reaches 225°F (110°C) on a candy thermometer.
3. Remove from heat and let cool slightly.

Assembly and Serving:

1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Once the cake is cooled, drizzle the honey glaze over the top of the cake.
3. Serve warm or at room temperature.

Enjoy your delicious Lemon Ricotta Pound Cake with a Honey Glaze!