This is incredibly moist and delicious, somehow nothing better than lemony treats. It’s also a cinch to throw together.
Lemon Ricotta Pound Cake
This is incredibly moist and delicious, somehow nothing better than lemony treats. It’s also a cinch to throw together.
Ingredients
- 3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups (6.75 oz | 196 g) cake flour (I used all-purpose)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese
- 1 1/2 cups plus 1 tablespoon (12.5 oz | 360 g) granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- zest of 1 to 2 lemons
- 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)
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