How to Bake Perfect Lemon Ricotta Pound Cake
Creating a mouthwatering Lemon Ricotta Pound Cake is easier than you might think. This delightful dessert is rich, moist, and bursting with citrus flavor, making it an ideal treat for any occasion. Follow these steps for a flawless cake that will impress your family and friends.
Ingredients
To bake the perfect Lemon Ricotta Pound Cake, you will need the following ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup ricotta cheese
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to ensure your cake comes out easily.
2. Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure the leavening agents are evenly distributed throughout the cake.
3. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process should take about 3-5 minutes.
4. Incorporate the Ricotta and Eggs
Add the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until fully combined, ensuring there are no lumps of ricotta remaining.
5. Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
6. Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Serving Suggestions
For a refreshing touch, dust the cooled Lemon Ricotta Pound Cake with powdered sugar, or drizzle a simple lemon glaze over the top. You can also serve it with fresh berries or a dollop of whipped cream for an added layer of flavor.
Storage Tips
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to three months. To thaw, simply leave it at room temperature for a few hours before serving.
Baking a Lemon Ricotta Pound Cake is a delightful way to enjoy the bright and zesty flavors of lemon. With this simple recipe, you'll create a stunning dessert that's perfect for gatherings or a sweet treat for yourself. Enjoy every slice!