Lemon Ricotta Pound Cake

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup unsalted butter, softened
• 1/2 cup ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup fresh lemon juice
• 1/2 teaspoon lemon extract (optional)
• Powdered sugar for dusting

Steps

1. 1 Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In a separate bowl, beat sugar and lemon zest until fragrant.
4. 4 Add softened butter, ricotta, eggs, vanilla, lemon juice, and lemon extract; mix until smooth.
5. 5 Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. 6 Pour batter into prepared pan.
7. 7 Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
8. 8 Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. 9 Dust with powdered sugar before serving.

Equipment

• 9x5-inch loaf pan
• Mixing bowls
• Electric mixer

Variations

• Add a glaze made from powdered sugar and lemon juice for extra sweetness.
• Fold in fresh blueberries for a fruity twist.

Substitutions

• If ricotta is unavailable, substitute with Greek yogurt for a tangier flavor.

Pairings

• Fresh berries
• A drizzle of honey

Nutrition

Tips

• For extra lemon flavor, use freshly squeezed lemon juice.
• Don't overmix the batter to keep the cake tender.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat slices in a toaster or oven for a few minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of Earl Grey tea.

FAQ