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Lemon-Ricotta Pound Cake
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!
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Alexandra's Kitchen
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/
Flavored with lemon zest and freshly squeezed lemon juice, this incredibly tasty and moist pound cake is the perfect treat!
1HR
Total Time
$1.72
Cost Per Serving
Ingredients
Servings
8
US / Metric
Unsalted Butter
3/4 cup
Unsalted Butter, room temperature
plus more for greasing the pans
Cake Flour
1 1/2 cups
Cake Flour
Baking Powder
1/2 Tbsp
Baking Powder
Ricotta Cheese
1 1/2 cups
Ricotta Cheese
Granulated Sugar
1 1/2 cups
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Lemon
1
Lemon, zested, juiced
zest from 1 lemon up to 2 and 2 Tbsp juice per 8 servings
Nutrition Per Serving
VIEW ALL
Calories
460
Fat
21.2 g
Protein
6.6 g
Carbs
60.8 g
Add to plan
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Lemon-Ricotta Pound Cake
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author_avatar
Alexandra's Kitchen
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/
Cooking InstructionsHide images
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 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 Farmhouse Eggs® Large Brown Eggs (3) one at a time.
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 Farmhouse Eggs® Large Brown 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 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 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.
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.
Tags
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Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Vegetarian
Dessert
Mother's Day
Spring
Summer
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