Description
Lemon ricotta pound cake brings zesty Mediterranean charm to classic dessert lovers. Silky ricotta and bright citrus notes create a luxurious slice that melts gracefully on your palate, promising pure indulgence with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) part-skim ricotta cheese
- 3 large eggs
- 1 ½ cups (300 g) sugar
- ¾ cups (170 g) unsalted butter, room temperature
Dry Ingredients:
- 1 ½ cups (180 g) cake flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) fresh lemon juice
- Zest from 1 lemon
Additional:
- Butter (for greasing the baking pan)
Instructions
- Warm the oven to a moderate temperature, ensuring an even cooking environment for the delicate pound cake.
- Prepare a standard loaf pan by generously coating the interior with a thin layer of butter, preventing any potential sticking.
- Combine the dry ingredients in a separate mixing vessel, whisking flour, baking powder, salt, and fragrant lemon zest until thoroughly blended.
- Using an electric mixer, gently cream butter, ricotta, and sugar together, transforming the mixture into a light, airy consistency over several minutes.
- Introduce eggs individually, incorporating each one completely before adding the next to maintain a smooth, uniform batter.
- Infuse the mixture with vanilla extract and fresh lemon juice, distributing the flavors evenly throughout the batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring minimally to preserve the cake’s delicate texture.
- Transfer the silky batter into the prepared loaf pan, spreading it evenly to ensure consistent baking.
- Slide the pan into the preheated oven, allowing the cake to bake until a slender testing tool emerges clean when inserted into the center.
- Remove from the oven and let the cake rest briefly within the pan to stabilize its structure.
- Carefully invert the cake onto a cooling rack, allowing it to reach room temperature naturally.
- For an elegant finishing touch, dust the top with a delicate veil of powdered sugar just before serving.
Notes
- Store this delicate cake at room temperature, covered with plastic wrap or in an airtight container, to maintain its soft, moist texture for up to 3 days.
- Use fresh, high-quality ricotta cheese for the most luxurious and creamy pound cake experience.
- Zest only the bright yellow part of the lemon, avoiding the bitter white pith underneath for a pure, clean citrus flavor.
- Allow ingredients like eggs, butter, and ricotta to reach room temperature before mixing to ensure smoother, more even blending.
- Test cake doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs clinging to it.
- Dust with powdered sugar just before serving to prevent it from dissolving and losing its delicate white appearance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 80 mg