Lemon Ricotta Pound Cake

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1/2 cup (1 stick) unsalted butter

1 cup sugar

1 cup ricotta cheese (at room temperature)

3 eggs (at room temperature)

3 teaspoons lemon zest (from 3 lemons)

3 tablespoons freshly squeezed lemon juice (from 1 lemon)

1/2 teaspoon vanilla extract

1 ¾ cup all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

For the glaze:

1/2 cup powdered sugar

1/8 teaspoon kosher salt

1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)

Directions

Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.

To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.

In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.

*Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.

Nutrition

• Serving Size: 8
• Calories: 480