Description
A moist and tender Italian pound cake made with ricotta cheese and infused with zesty lemon, perfect for any occasion.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Cream together the ricotta cheese, sugar, and softened butter until smooth and fluffy.
- Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve plain or with whipped cream. For best flavor, use organic lemons and fresh-made ricotta.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg