Lemon Ricotta Pound Cake

This incredibly rich, buttery, and tender ricotta pound cake is such an impressive treat to whip up. Whether you're a seasoned baker or just starting out, this recipe is a is a cinch to throw together and perfect for entertaining!

Baking Tips for Success

1. Room Temperature Ingredients: Ensure your butter, eggs, and ricotta are at room temperature for the best texture.

2. Zest with Care: When zesting your lemons, avoid the bitter white pith beneath the yellow skin.

3. Don't Overmix: Mix the batter until just combined to keep your loaf tender and light.

4. Almond Alternative: If you're not a fan of almonds, try topping with poppy seeds or leave it plain – it'll still be delicious!

5. Storage Savvy: Store your loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Ingredients

• 1 ½ cups cake flour

• 2 tsp baking powder

• 1 tsp salt

• 1 ½ cups granulated sugar

• ¾ cup (1 ½ sticks) unsalted butter, softened

• 3 large eggs

• 1 ½ cups whole-milk ricotta cheese

• 2 tbsp lemon zest

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1/2 cup sliced almonds

Instructions

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.

4. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until well combined.

5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!

6. Pour and Top: Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the surface.

7. Bake to Perfection: Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the almonds nicely toasted.

8. Cool and Enjoy: Allow the loaf to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.

Serving Suggestions

Slice your lemon ricotta loaf and serve it:

• With a dollop of whipped cream and fresh berries for a delightful dessert

• Alongside your morning coffee for a zesty breakfast treat

• As an afternoon pick-me-up with a cup of Earl Grey tea

Happy baking, and don't forget to savor every lemony bite! 🍋✨