Lemon Ricotta Poundcake
1 h 5 min
Makes one 9×5 loaf, 12 slices
A tender, moist poundcake made with ricotta cheese and brightened with fresh lemon zest and juice.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a 9×5-inch loaf pan with butter | ||||||
| 190 g cake flour | Whisk flour, baking powder, salt & zest | Gradually add dry mix, beat until blended | Pour into pan, bake 350°F / 175°C, 45–50 min | Cool in pan 10 min, then on rack completely | ||
| 2 1/2 teaspoons baking powder | ||||||
| 1 teaspoon kosher salt | ||||||
| zest from 1 lemon | ||||||
| 170 g unsalted butter, room temperature | Cream butter, ricotta & sugar, 3 min | Beat in eggs one at a time | Mix in vanilla & lemon juice | |||
| 370 g part-skim ricotta cheese | ||||||
| 300 g sugar | ||||||
| 3 large eggs | ||||||
| 1 teaspoon vanilla | ||||||
| 30 ml fresh lemon juice | ||||||
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