Lemon Ricotta Pound Cake is a perfect blend of tangy citrus and rich creaminess, offering a moist, tender crumb that’s ideal for any occasion. The addition of ricotta cheese elevates the texture, making it light yet indulgent, while fresh lemon zest and juice provide a burst of vibrant flavor. This cake is versatile, whether served plain with tea or dressed up with a drizzle of glaze for dessert. Let’s bake this classic with a zesty twist!
Servings and Macros
- Yield: 12 slices
- Calories: 290 per serving
- Protein: 6g
- Carbohydrates: 35g
- Fats: 14g
- Fiber: 1g
- Sugar: 25g
Health Benefits of Each Ingredient
- Ricotta Cheese: Provides protein, calcium, and a creamy texture without being overly heavy.
- Lemon Zest and Juice: High in vitamin C and antioxidants, adding brightness and flavor.
- Eggs: Essential for structure, richness, and binding the batter together.
- Almond Flour (optional): Boosts fiber and healthy fats for added depth and nutrition.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour (or 1 1/4 cups all-purpose and 1/4 cup almond flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup ricotta cheese
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Lemon zest for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils.
- Add the softened butter and beat until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the ricotta cheese and lemon juice. Begin and end with the dry ingredients.
- Stir in the vanilla extract until just combined.
- Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and garnish with additional lemon zest.
Pairing Recommendations
Tea: Pair with Earl Grey or chamomile tea for a soothing complement.
Wine: A crisp Sauvignon Blanc or a lightly sweet Moscato enhances the citrus notes.
Non-Alcoholic Options:
- Sparkling water with a slice of lemon and mint.
- Iced green tea with a hint of honey.
- Fresh lemonade with a touch of basil for a refreshing twist.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing can result in a dense cake; mix until just combined.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Lemon Ricotta Pound Cake is a dessert that combines simplicity with sophistication. Its balance of creamy ricotta and zesty lemon makes it a versatile treat for any time of the day. Happy baking!