Lemon Ricotta Pound Cake

This is incredibly moist and delicious, somehow nothing better than lemony treats. It’s also a cinch to throw together.


This is incredibly moist and delicious, somehow nothing better than lemony treats. It’s also a cinch to throw together.

Lemon Ricotta Pound Cake

Prep Time: 15 minutes

Cook Time: 55 minutes

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)
https://what2cook.net/lemon-ricotta-pound-cake/

For instructions please visit: AlexandraCooks.com

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Comment moderation is enabled. Your comment may take some time to appear.