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Lemon Ricotta Pound Cake

A delightful twist on the classic pound cake, combining the rich creaminess of ricotta cheese with the zesty flavor of fresh lemons.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese (preferably at room temperature)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs at room temperature
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1/4 cup fresh lemon juice preferably freshly squeezed
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, cream together the ricotta cheese, sugar, and butter until light and fluffy.
  3. Add the eggs one by one, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  10. Serve plain or dusted with powdered sugar.

Notes

Use fresh lemons for the best flavor. Ensure all ingredients are at room temperature before starting for better results. Don’t overmix for a lighter texture.