Lemon Ricotta Poundcake Food

LEMON RICOTTA POUND CAKE

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.

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

LEMON-RICOTTA PANCAKES

Steps:

• In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
• Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
• With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.

LEMON RICOTTA POUNDCAKE

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.

LEMON-LIME RICOTTA POUND CAKE

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.