Description
A light yet dense pound cake made with creamy ricotta cheese and fresh lemon, perfect for any occasion.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 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 baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the ricotta cheese and mix until well combined.
- 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, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Serve with whipped cream, fresh berries, or a lemon glaze for added flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg