Lemon Ricotta Pound Cake
Description
If you need a delicious, quick and easy dessert, this is it. It's super moist and has great lemon flavor. It will be a huge hit in your home.
Ingredients
1 1/2 c. cake flour
2 t. baking powder
1 t. salt
3/4 c. (1 1/2 sticks) unsalted butter
1 1/2 c. whole-milk ricotta cheese
1 1/4 c. sugar
3 large eggs
1 t. vanilla extract
zest and juice of 1 lemon
Directions
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Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a small bowl, whisk flour, baking powder and salt together; set aside.
Use a standing or hand mixer to cream butter, ricotta cheese and sugar until blended; add the eggs, 1 at a time. Mix in vanilla, lemon zest and juice until combined. Slowly add dry ingredients until fully blended.
Pour batter into the prepared pan. Bake for 55 minutes or until a wooden toothpick comes out clean. If the top starts to brown, place aluminum foil on top to prevent over-browning.
Remove cake from oven. Allow cake to cool in the pan for about 15 minutes. Run a knife around the edges of the pan. Transfer to a rack to cool completely.
Serve, sprinkled with powdered sugar on top, if desired.
10 servings.