Flavored with lemon zest and freshly squeezed lemon juice, this incredibly tasty and moist pound cake is the perfect treat!
Total Time
1hr
3.3
3 Ratings
Author: Alexandra's Kitchen
Servings:
8
Ingredients
•
3/4
cup
Unsalted Butter
, room temperature
•
1 1/2
cups
Cake Flour
•
2
tsp
Baking Powder
•
1
tsp
Kosher Salt
•
1 1/2
cups
Ricotta Cheese
•
1 1/2
cups
Granulated Sugar
•
3
Farmhouse Eggs® Large Brown Eggs
•
1
tsp
Pure Vanilla Extract
•
1
Lemon
, zested, juiced
Cooking Instructions
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).
2.
In a medium bowl, combine the Cake Flour (1 1/2 cups), Baking Powder (2 tsp) and Kosher Salt (1 tsp). Stir to blend.
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.
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.
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.
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.
Nutrition Per Serving
CALORIES
460
FAT
21.2 g
PROTEIN
6.6 g
CARBS
60.8 g
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