Imagine a dessert so divine, it could turn an ordinary day into a celebration of pure culinary bliss. This Lemon Ricotta Pound Cake is not just a recipe; it's a magical journey of tangy brightness and creamy richness that will transport you straight to an Italian kitchen. Perfect for Mother's Day, weekend brunch, or when you simply want to treat yourself to something extraordinary, this cake promises to be your new obsession. Get ready to unlock a recipe that's so deliciously simple, you'll wonder why you haven't been making it your entire life!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add ricotta cheese to the butter-sugar mixture and continue mixing until well incorporated and smooth.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully integrated before adding the next.
- Incorporate lemon zest, fresh lemon juice, and vanilla extract. Mix until evenly distributed throughout the batter.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with fresh berries.
Tips
- Room Temperature is Key: Ensure all ingredients, especially eggs, butter, and ricotta, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When adding dry ingredients, mix just until combined to keep the cake tender and prevent a tough texture.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Pan Preparation: Thoroughly grease and flour your pan to ensure easy cake removal and a beautiful presentation.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestions: Enhance the cake with a light dusting of powdered sugar, a dollop of whipped cream, or fresh berries for an extra touch of elegance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 9g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 110mg
