Lemon Ricotta Pound Cake
Makes one large loaf, or three
demi-loaves
1 1/2 cups all purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup sweet butter, softened
1 1/2 cups (15 oz container)
fresh whole-milk ricotta, drained
1 1/2 cups Turbino or granulated
sugar
3 eggs, beaten
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Confectioner’s sugar for dusting
Grease and flour 9-inch loaf pan.
Preheat oven to 350°F degrees.
In a large bowl, cream butter,
and sugar until smooth and light.
Fold in ricotta in three parts.
Scrape bowl well with a spatula.
Mix dry ingredients- flour, baking
powder, baking soda, and salt.
Add to butter and sugar and mix
just until flour is absorbed with
eggs one at a time, scraping
sides of bowl after each addition.
Add lemon juice and vanilla.
Scrape down sides of the bowl,
mix on low speed, 30 seconds
just until batter is completely
Tips: It’s Done When-
mixed. Do not over mix. Over
The cake springs back to
mixing will toughen cake and
the touch, or a toothpick
produce air pockets. Pour the
inserted in middle comes
batter into greased pan and
out clean. The side of the
smooth on top. Once pan is filled
cake will slightly pull away
with batter, tap pan against table
from the sides of the pan.
or counter to remove air pockets.
Careful not to over bake,
or it will be dry.
Bake for 45-55 minutes. After 40
minutes, lower to 325 degrees
*If possible plan ahead,
until done.
make it today because it
will taste even better
Allow cake to cool in pan for
tomorrow. A friend gave
5-10 minutes. Remove from pan;
me mini demi-loaf pans
finish cooling on wire rack.
that work wonders for this
recipe. If you can find
Top with confectioner’s sugar
them, it’s worth it because
before serving.
you’ll have three loaves!
gergehirschlifestyle.com
image, stuartpitkin | istock
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