Description
A delightful pound cake combining creamy ricotta with vibrant lemon for a perfectly sweet and tangy dessert.
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 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream together the ricotta, sugar, and butter until smooth.
- 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 ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve with whipped cream if desired.
Notes
Use room temperature ingredients for a smoother batter. Don’t skip the zest for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 15g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg