This Lemon Ricotta Pound Cake is a perfect summer dessert. It’s light, fluffy and has just the right amount of tanginess from lemon zest and vanilla extract to it.
Ina Garten has made a lemon ricotta pound cake that is perfect for spring. The cake is light and fluffy with a hint of lemon flavor.
Ricotta cheese is used to make this simple pound cake recipe, which is flavored with lemon zest and juice. With a cup of tea or coffee or as a dessert with a dollop of fresh whipped cream, it tastes great on its own.
baking continuously for 365 days.
Do you believe you might succeed? I believe you can. If you’re dedicated to it.
Save this simple pound cake recipe to your own Pinterest board.
Looking back, I still find it hard to believe that’s how it all began, but I’m really thankful that it did. Over the last ten years, I’ve accomplished a lot of fantastic things, made relationships that will last a lifetime, toured the globe with my family, and had a ton of support from my followers. I’m aware of my blessings, and I don’t take them for granted. I’m grateful.
Making all of these various recipes, modifying some of them, and coming up with my own is actually a lot of fun. I adore eating. Though I believe I’ve always like food, in recent years my enthusiasm for it has grown significantly.
particularly if they are sweets. But when they have a lemon taste, I like them even more!
Citrus Desserts
I have quite a few of them on my site, and I’m always working on more.
- There are various ways to enjoy this lemon curd, including with the crepes below.
- These Lemon Crepes are ideal for a Mother’s Day or Easter lunch.
- a favorite of mine is Easy Lemon Bars.
- here is a whole collection of Out of This World Citrus Desserts.
- One of THE most viewed recipes on the site has been this No-Bake Lemon Cheesecake.
- Try these Lemon Meringue Rice Krispie Treats if you like lemon meringue!
- Of course, Day 79’s Lemon Meringue Pie is also present.
- My mother-in-simple law’s lemon cake is something I’ve cooked.
- This lemon bread contains blueberries.
- Cookies must exist, right? Of certainly, but These were even discussed on ABC’s “The Chew” with Carla Hall, Clinton Kelly, and Michael Symon a few years ago. They adored them so! So you may be sure they must be excellent!
- There are also these Lemon Sugar Snaps cookies.
Giada’s Food Network recipe for pound cake shown here was lightly modified.
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Pound Cake with Lemon
When you top this simple and delicious cake recipe with this 3-ingredient strawberry sauce, it becomes even more amazing!
Additionally, you can quickly produce your own cake flour at home if you run out, eliminating the need for a last-minute trip to the shop. Only two Ingredients are required, both of which you probably already have on hand.
lemon poundcake with ricotta
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Ricotta cheese is used to make this simple pound cake recipe, which is flavored with lemon zest and juice. With a cup of tea or coffee or as a dessert with a dollop of fresh whipped cream, it tastes great on its own.
Meal Dessert
Food American
Citation Lemon Pound Cake with Ricotta
15 minutes for preparation
50 minutes for cooking
1 hour, 5 minutes overall
12 slices are served.
Energy 315 kcal
The writer Lynne Feifer
Equipment
-
loaf pan, 9 x 5 inches
Ingredients
- cake flour, 1 1/2 cups
- Baking powder, 2 12 tablespoons
- 1 kosher salt tsp.
- 34 cups room-temperature unsalted butter plus more for the baking pan
- one and a half cups part-skim ricotta cheese
- 1 1/2 cups sugar and an additional tbsp
- Three big eggs
- a single vanilla bean
- zest of a single lemon
- two teaspoons of lemon juice, fresh
Instructions
-
Set oven to 350 degrees Fahrenheit.
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Prepare a loaf pan, 9 x 5 inches by greasing it with butter.
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Mix the flour, baking powder, salt, and lemon zest in a small bowl.
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Cream the butter, ricotta cheese, and sugar in the bowl of an electric mixer using the paddle attachment until it is light and fluffy (approximately 3 minutes).
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While the mixer is running, add each egg one at a time, and blend until combined.
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Lemon juice and vanilla should be combined.
-
Add the flour mixture gradually and beat until barely combined.
-
When the edges start to peel away from the pan and a toothpick or knife put into the center comes out clean, pour the batter into the prepared pan and bake for 45 to 50 minutes.
-
Prior to turning out the pan to totally cool on the wire rack, let the pan 10 minutes to cool in the pan on the wire rack.
-
Top may be dusted with confectioners’ sugar if preferred.
Nutrition
Serving size is 1g, with 315kcal of calories, 39g of carbohydrates, 7g of protein, 15g of fat, 9g of saturated fat, 1g of trans fat, 81mg of cholesterol, 251mg of sodium, 160mg of potassium, 1g of fiber, 25g of sugar, 532IU of vitamin A, 1mg of vitamin C, 132mg of calcium, and 1mg of iron in each 1g serving.
On a scale of 1 to 4, with 4 being the best, I previously scored everything I prepared, and this Lemon Ricotta Pound Cake received 4 rolling pins. It is very moist and lemony! I really believe you’ll like it.
Mr. 365 said it to be the greatest creation I have ever produced. Oh, my!
“Really Dad? ” said our eldest. You’ve been critiquing everything she’s produced lately. I believe he is no longer credible. haha
This article was first published on March 5, 2014; it was formatted and updated with new images on February 26, 2021; and it was reprinted once more on July 11, 2022.
Lemon Ricotta Pound Cake is a gluten-free cake that has lemon and ricotta in the batter. It is a light, fluffy, moist and delicious cake. Reference: gluten-free lemon ricotta pound cake.
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