This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It's delicious served on it's own with a cup of tea or coffee or served for dessert with a dollop of fresh whipped cream.
¾cupsunsalted butter room temperature, plus more for the baking pan
1 ½cupspart-skim ricotta cheese
1 ½cupssugarplus one tablespoon
3large eggs
1teaspoonvanilla
zest from one lemon
2tablespoonsfresh lemon juice
Instructions
Preheat oven to 350 degrees F.
Prepare a 9 X 5-inch loaf pan by greasing it with butter.
In a small bowl, whisk together the flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, ricotta cheese and sugar until light and fluffy (approximately 3 minutes).
Add each of the eggs, one at a time, while the mixer is running and blend until incorporated.
Mix in the vanilla and lemon juice.
Gradually add the flour mixture and beat until just blended.
Pour batter into prepared pan and bake for 45-50 minutes or until the sides begin to pull away from the pan and a toothpick or knife inserted into the middle comes out clean.
Allow to cool in pan on a wire rack for 10 minutes before turning out of pan to cool on the wire rack completely.