• Home
  • About
  • Recipes
  • Blog
Menu

Steve Made Cooking

The Cookbook
  • Home
  • About
  • Recipes
  • Blog

The Ricotta cheese absolutely gives this lemon pound cake a creamy and smooth out of this world experience.

Full of flavor from the lemon juice to the lemon zest.

But wait there’s more. It’s topped with a lemon vanilla glaze to bring it all together.

It’s great with coffee or tea.

Our favorite is to top the slice of pound cake with fresh blueberries or strawberries along with whipped cream. Your taste buds will just about blast off.

Gonna Wanna This Lemon Ricotta Pound Cake

February 28, 2023

Ingredients:

  • 1 1/2 cups All-purpose flour

  • 1 teaspoon salt

  • 2 1/2 teaspoons baking powder

  • 3/4 cup butter, room temperature

  • 1 1/2 cups whole milk ricotta cheese

  • 1 1/2 cups granulated sugar

  • 3 large eggs

  • 1/4 cup fresh squeezed lemon juice

  • 1 1/2 tablespoons lemon zest (about 2 large lemons)

  • 2 teaspoons vanilla extract


Lemon Glaze:

  • 1 tablespoon butter

  • 1 tablespoon whole milk

  • 1 teaspoon vanilla extract

  • 1 tablespoon fresh squeezed lemon juice

  • few pinches of salt

  • 3/4 cup powdered sugar


Directions:

1. Preheat oven to 350 degrees F. Spray a 9 x 5 x 3-inch loaf pan with cooking spray and line the bottom and sides with parchment paper (click on the following link to see my blog on how to cut parchment paper to seamlessly fit a bread loaf pan). One Sheet Parchment Paper Hack

2. Using a medium bowl whisk together the flour, salt and baking powder.

3. In the bowl of a stand mixer, cream together the butter, ricotta cheese and sugar. Add eggs one at a time and beat until combined (about 20 seconds per egg). Add lemon juice, lemon zest and vanilla. Mix until combined. Add the flour mixture a little at a time and mix until just incorporated, making sure not to over mix.

4. Pour batter into the prepared loaf pan.

5. Bake for 60-65 minutes or until a knife inserted in the middle comes out clean. Remove pan from oven and let cool for 10 minutes. Place a large plate over the top of the pan and flip the pound cake out. Remove the parchment paper. Place a separate large plate over the pound cake and flip the cake onto the plate right side up. Let cool for 45 minutes.

6. For the lemon glaze: Using a medium size sauce pan on medium heat. Add butter until melted. Add milk, vanilla, lemon juice and a few pinches of salt, whisk until combined. Whisk in the powdered sugar a little at a time until very well combined. Drizzle the mixture over the top of the pound cake and use a flat rubber spatula to spread the glaze, letting some of it dribble down the sides.

Helpful hint: This is how you can keep your pound cake from sinking like a crater at the top during baking. This will help remove the bubbles in the batter (it will still sink a little, but not nearly as much). Set 3 kitchen towels on top of each other on the kitchen counter. After pouring the batter into the loaf pan, pick up the loaf pan by both ends.

  A. Tap the loaf pan a few times with a good amount of force on the kitchen towels.

      B. Shake and move the loaf pan a few times from your left to your right.

      C. Shake and move the loaf pan a few times away from you and then towards you.

Repeat this process 4-5 times. As you go you will notice how the bubbles will appear at the top of the batter. You might have to readjust the parchment paper due to all the shaking.

Comment