Lemon Ricotta Pound Cake Recipes
LEMON-LIME RICOTTA POUND CAKE
A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.
Provided by Kim
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
- Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
- Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
- To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g
LEMON RICOTTA POUND CAKE
I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.
Provided by carbsrfromhvn
Categories Dessert
Time 1h5m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8
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