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RECIPE
9 INGREDIENTS 6 STEPS 1hr

Lemon-Ricotta Pound Cake

3.3
3 Ratings
Flavored with lemon zest and freshly squeezed lemon juice, this incredibly tasty and moist pound cake is the perfect treat!
Lemon-Ricotta Pound Cake Recipe | SideChef
Flavored with lemon zest and freshly squeezed lemon juice, this incredibly tasty and moist pound cake is the perfect treat!
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
1hr
Total Time
$1.72
Cost Per Serving

Ingredients

Servings
8
US / METRIC
3/4 cup
Unsalted Butter , room temperature
plus more for greasing the pans
1 1/2 cups
Cake Flour
1/2 Tbsp
Baking Powder
1 1/2 cups
Ricotta Cheese
1 tsp
Pure Vanilla Extract
1
Lemon , zested, juiced
zest from 1 lemon up to 2 and 2 Tbsp juice per 8 servings
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
460
FAT
21.2 g
PROTEIN
6.6 g
CARBS
60.8 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5x3-inch loaf pan or 3 three mini loaf pans with butter (grease pans very well).
Step 2
In a medium bowl, combine the Cake Flour (1 1/2 cups) , Baking Powder (1/2 Tbsp) and Kosher Salt (1 tsp) . Stir to blend.
Step 3
Using a mixer, cream the Unsalted Butter (3/4 cup) , Ricotta Cheese (1 1/2 cups) and Granulated Sugar (1 1/2 cups) until blended, about 3 minutes. With the machine running, add the Large Eggs (3) one at a time.
Step 4
Add the Pure Vanilla Extract (1 tsp) , zest and juice from Lemon (1) and beat until combined. Add the dry ingredients, a small amount at a time, and beat until just incorporated.
Step 5
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes for standard loaf pan and 40 to 45 minutes for mini pans. If you notice the top browning too much before the cake is finished, cover it loosely with a sheet of aluminum foil.
Step 6
Let cool in the pan for about 15 minutes, then run a knife around the edges of the pan and transfer loaf/loaves to a rack to cool completely.

Rate & Review

3.3
3 Ratings
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Nutrition Per Serving
Calories
460
% Daily Value*
Fat
21.2 g
27%
Saturated Fat
13.4 g
67%
Trans Fat
0.1 g
--
Cholesterol
67.2 mg
22%
Carbohydrates
60.8 g
22%
Fiber
0.8 g
3%
Sugars
37.5 g
--
Protein
6.6 g
13%
Sodium
463.9 mg
20%
Vitamin D
0.1 µg
0%
Calcium
124.3 mg
10%
Iron
1.2 mg
7%
Potassium
99.3 mg
2%
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