lemon ricotta poundcake
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!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 1/2 cup butter-softened
- 1/2 cup shortening
- 16 ounces ricotta cheese
- 5 - eggs
- 1/2 cup lemon juice
- 3 cups sugar
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 1/2 tablespoon meringue powder
How To Make lemon ricotta poundcake
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Step 1In 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.
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Step 2In a small bowl, combine lemon juice, meringue powder, and powdered sugar. Stir until smooth. Pour over cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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