Description
A delightful pound cake that combines the creaminess of ricotta with the zesty brightness of lemon for a moist and flavorful treat.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking.
- Cream together the ricotta cheese, sugar, and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-60 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 plain or with whipped cream for added decadence.
Notes
Use fresh lemon juice and zest for the best flavor. Allow cake to cool in the pan to maintain shape.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg