Lemon Ricotta Poundcake

Amy Freeze

By
@amyfreeze

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!


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Serves:

10-12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter-softened
1/2 c
shortening
16 oz
ricotta cheese
5
eggs
1/2 c
lemon juice
3 c
sugar
3 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
salt
1/4 c
lemon juice
1 c
powdered sugar
1/2 Tbsp
meringue powder

Directions Step-By-Step

1
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.
2
In a small bowl, combine lemon juice, meringue powder, and powdered sugar. Stir until smooth. Pour over cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American