Delicious Lemon Ricotta Pound Cake Recipe: A terrific little cake with plenty of lemon flavor and an amazing moist texture. Lightly glazed with an intense lemon syrup for plenty of bite and tang.
Delicious Lemon Ricotta Pound Cake Recipe
Ingredients
For the cake:
- 1 ¾ cup cake flour sifted after measuring
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup ricotta cheese room temperature
- zest of 1 lemon
- juice of 1 lemon
- 1 teaspoon vanilla
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature, lightly beaten
- 1 cup fresh blueberries optional
For the lemon syrup:
- juice of 1-2 lemons about ¼ cup
- 2 tablespoons granulated sugar
Instructions
- Turn the oven on to 325°F. Spray an 8 by 4 inch loaf tin lightly. (A 9 by 5 inch loaf pan can also be used; just watch it closely and cut the cooking time to 50–60 minutes.) Using a piece of parchment paper, create a sling to line the pan. For ease of lifting, the paper should extend slightly beyond the bottom and cover the two long sides.
- Mix the baking powder, baking soda, salt, and cake flour by sieving them together. Put aside.
- Mix the ricotta cheese, zest, juice, and vanilla in a small bowl. Put aside.
- Using an electric mixer set to medium-high speed, combine the butter and sugar in a large mixing basin. Beat until creamy and light, about 3 minutes. After 30 seconds of blending, scrape along the sides and bottom of the bowl.
- Three additions of the beaten eggs should be made, smoothing them down thoroughly after each addition. After each addition, scrape down the bowl’s sides as necessary. Add a third of the flour mixture and blend on low speed just until combined, using the mixer. Pour in half of the ricotta mixture, being sure to scrape down the bowl’s sides as necessary. Continue until all of the ricotta and flour combinations have been used. To make sure the batter is thoroughly mixed, gently fold it in with a rubber spatula as it comes up from the bottom of the bowl.
- If using blueberries, incorporate them lightly into the batter, being careful not to break or crush them. Pour the batter into the pan that has been ready and gently level the top. Bake for 60 to 70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Make the lemon syrup while the cake is baking. In a small saucepan, mix the granulated sugar and lemon juice. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. After lowering the heat to medium, gently boil for two minutes. Take off the heat source and leave it to cool.
- After taking the cake out of the oven, let it cool in the pan for 20 to 30 minutes. Lift the cake out of the pan and place it on a wire rack, using the parchment paper to help. Drizzle the cake’s sides and top with all of the prepared lemon syrup. Let it cool for an additional two hours or so before serving. Store at room temperature in an airtight container. This cake freezes really well as well.
Nutrition
- Calories: 391kcal
- Carbohydrates: 51g
- Protein: 9g
- Fat: 17g
- Saturated Fat: 10g
Polyunsaturated Fat: 1g - Monounsaturated Fat: 5g
- Trans Fat: 0.5g
- Cholesterol: 124mg
- Sodium: 187mg
- Potassium: 101mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 582IU
- Vitamin C: 2mg
- Calcium: 84mg
- Iron: 1mg