Lemon Ricotta Poundcake Food

LEMON RICOTTA POUND CAKE

Lemon Ricotta Pound Cake image

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

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/2 ricotta cheese, whole milk
1 1/2 cups sugar
3 eggs, large
1 teaspoon vanilla extract
2 lemons, zest of
1 lemon, juice of

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

LEMON RICOTTA POUNDCAKE

Lemon Ricotta Poundcake image

As a sucker for pound cake crust (southerners know what I mean), I have been known to bake a pound cake after the kids have gone to bed, just because I have a craving. This particular pound cake recipe came about one weekend when I didn't have any cream cheese or sour cream in the house, but I did have a container of ricotta. So why not...let's try it. Surprisingly, it turned out great! I added a tart glaze and it was over-the-top great!

Provided by Amy Freeze @amyfreeze

Categories Cakes

Number Of Ingredients 12

Ingredients

1/2 cup(s) butter-softened
1/2 cup(s) shortening
16 ounce(s) ricotta cheese
5 - eggs
1/2 cup(s) lemon juice
3 cup(s) sugar
3 cup(s) all purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 cup(s) lemon juice
1 cup(s) powdered sugar
1/2 tablespoon(s) meringue powder

Steps:

In a large mixing bowl, cream butter, sugar, and ricotta cheese. Add eggs one at a time, mixing well after each addition. Sift together flour, baking powder, and salt. Add flour alternately with lemon juice. Beating just until combined. Stir in lemon extract. Bake at 350 degrees for 45 minutes-1 hour or until toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely before glazing.
In a small bowl, combine lemon juice, meringue powder, and powdered sugar. Stir until smooth. Pour over cake.

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