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.
Course Dessert, tea
Cuisine American, Gluten Free, Lemon, loaf pan, pound cake, Ricotta
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