Recipe complements of Giada De Laurentiis. The ricotta gives the cake a moist, tender crumb, and the lemon glaze on top ties it all together. The cake on its own isn’t too sweet, which is how I prefer my desserts – but the bright lemony glaze does make it just right. I love having a small slice of this cake with afternoon tea or coffee. I’ve also tried a gluten free version, too, and it turns out wonderfully – check out the notes in the recipe on how to do it.
Lemon Ricotta Pound Cake
Recipe complements of Giada De Laurentiis. The ricotta gives the cake a moist, tender crumb, and the lemon glaze on top ties it all together.
The cake on its own isn’t too sweet, which is how I prefer my desserts – but the bright lemony glaze does make it just right. I love having
a small slice of this cake with afternoon tea or coffee. I’ve also tried a gluten free version, too, and it turns out wonderfully – check
out the notes in the recipe on how to do it.
Servings 8 servings
Ingredients
- 1/2 cup 1 stick unsalted butter
- 1 cup sugar
- 1 cup ricotta cheese at room temperature
- 3 eggs at room temperature
- 3 teaspoons lemon zest from 3 lemons
- 3 tablespoons freshly squeezed lemon juice from 1 lemon
- 1/2 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the glaze:
- 1/2 cup powdered sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice from 1/2 lemon
Instructions
- Preheat the oven to 350 degrees F.
- Butter a 9×5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
- To a large bowl add the butter, sugar and ricotta cheese.
- Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes.
- Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated
- before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine.
- Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined.
- Do not over mix.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove to a rack to cool for 1 hour.
- In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth.
- Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes.
- Remove from the pan and slice to serve.
Notes
Cooks Note: To make this gluten free simply substitute in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.
https://giadzy.com/blogs/recipes/lemon-ricotta-pound-cake
https://giadzy.com/blogs/recipes/lemon-ricotta-pound-cake
