Lemon-Ricotta Pound Cake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

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 tsp

Kosher Salt

1 1/2 cups

Ricotta Cheese

1 1/2 cups

Granulated Sugar

3

Large Eggs

1 tsp

Pure Vanilla Extract

1

Lemon , zested, juiced

zest from 1 lemon up to 2 and 2 Tbsp juice per 8 servings

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.