Lemon Zest and Ricotta Pound Cake
Indulge in the delightful texture and refreshing flavors of this Lemon Zest and Ricotta Pound Cake! The use of cake flour ensures a tender crumb while the addition of whole milk ricotta cheese adds a rich creaminess that is simply irresistible. Bright, zesty lemons infuse the cake with a burst of citrus goodness, making it the perfect treat for any occasion. Serve it fresh with a side of macerated strawberries for a delicious twist reminiscent of strawberry shortcake. This pound cake is not only delicious but also versatile; feel free to experiment with orange zest for an alternate flavor profile. Once baked, enjoy a slice with a cup of tea or coffee for a delightful afternoon treat that is too scrumptious to resist!
8
Servings
350
Calories
10
Ingredients
Ingredients
cake flour
1 1/2 cups (Measure out.)
baking powder
2 1/2 teaspoons (Measure out.)
salt
1 teaspoon (Measure out.)
butter
3/4 cup (Softened.)
ricotta cheese
1 1/2 cups (Whole milk, use a 15 oz container.)
sugar
1 1/2 cups (Measure out.)
eggs
3 large (Room temperature, beaten.)
vanilla extract
1 teaspoon (Measure out.)
lemons
2 (Zest and juice.)
strawberries
to taste (Stemmed and sliced, optional topping.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whip together the softened butter and whole milk ricotta cheese until smooth and creamy. Use an entire 15 oz container of ricotta for optimal flavor.
3
Gradually add the granulated sugar to the butter and ricotta mixture, blending until well combined.
4
Add the eggs, one at a time, beating well after each addition to ensure everything is mixed thoroughly.
5
Stir in the vanilla extract, lemon zest, and lemon juice. You can adjust the amount of lemon zest according to your taste preference, but we recommend using the zest of two lemons for a vibrant flavor.
6
In a separate bowl, whisk together the cake flour, baking powder, and salt until evenly mixed.
7
Fold the dry ingredients into the wet mixture just until combined. Be careful not to over-mix.
8
Pour the batter into a greased 9x5x3 inch loaf pan, smoothing the top with a spatula.
9
Bake in the preheated oven for about 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Keep in mind that the ricotta may cause the cake to have a slight jiggle.
10
While the cake is cooling, prepare a delightful topping by stemming and slicing fresh strawberries. Combine them with a few tablespoons of sugar and the juice of the remaining lemon to create a sweet sauce. Serve this alongside slices of the pound cake for an extra treat!
Nutrition Information
20
Fat
47.5
Carbs
3.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of this pound cake?
The cake features a bright, zesty lemon flavor complemented by rich whole milk ricotta cheese.
What type of flour is recommended for this recipe?
Cake flour is used to ensure a tender crumb in the pound cake.
How much ricotta cheese is needed?
The recipe calls for 1 1/2 cups of whole milk ricotta cheese, which is typically one 15 oz container.
Can I use low-fat ricotta cheese?
The recipe specifically recommends whole milk ricotta for optimal flavor and a rich creaminess.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How long does the Lemon Zest and Ricotta Pound Cake take to bake?
It takes approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
What size pan should be used?
A greased 9x5x3 inch loaf pan is the correct size for this batter.
How many eggs are required for this recipe?
The recipe requires 3 large eggs, preferably at room temperature.
What is the calorie count per serving?
Each serving contains 350 calories.
How many servings does this recipe yield?
This recipe yields 8 servings.
Can I substitute the lemon with another citrus fruit?
Yes, you can experiment with orange zest for an alternate citrus flavor profile.
Why is ricotta added to the pound cake?
Ricotta cheese adds a rich creaminess and a unique, moist texture to the cake.
What should the consistency of the butter be?
The butter should be softened before whipping it with the ricotta cheese.
Is there a suggested topping for the cake?
Yes, serving it with macerated strawberries mixed with sugar and lemon juice is highly recommended.
How do I know when the cake is finished baking?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean.
Should I be worried if the cake has a slight jiggle?
No, a slight jiggle is normal due to the inclusion of ricotta cheese.
What is the best way to mix the dry ingredients?
Whisk the cake flour, baking powder, and salt together in a separate bowl before adding them to the wet mixture.
What is the technique for combining wet and dry ingredients?
Fold the dry ingredients into the wet mixture just until combined to avoid over-mixing.
How much sugar is used in the batter?
The recipe calls for 1 1/2 cups of granulated sugar.
How much baking powder is needed?
The recipe requires 2 1/2 teaspoons of baking powder.
What amount of salt is included?
One teaspoon of salt is included in the dry ingredients.
How much fat is in one serving of the cake?
There are 20 grams of fat per serving.
How many carbohydrates are in each slice?
There are 47.5 grams of carbohydrates per serving.
How much protein does this cake provide?
Each serving provides 3.75 grams of protein.
What preparation is needed for the lemons?
You will need the zest and juice of two lemons.
How do I prepare the strawberries for the topping?
Stem and slice the fresh strawberries, then combine them with sugar and lemon juice.
At what point do I add the vanilla extract?
Stir in the vanilla extract along with the lemon zest and juice after the eggs are incorporated.
Is this cake suitable for afternoon tea?
Yes, it is described as a delightful afternoon treat that pairs well with a cup of tea or coffee.
Can I use more lemon zest if I want a stronger flavor?
Yes, you can adjust the amount of lemon zest according to your personal taste preference.
How should the eggs be added to the mixture?
Add the eggs one at a time, beating well after each addition to ensure they are thoroughly mixed.