Lemon Pound Cake

Name: Lemon Pound Cake
Total time: 600 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 1/2 cup cake flour, plus 2 tablespoons; 1 1/2 cup sugar; 2 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup, salted butter, room temperature; 1 1/2 cup ricotta cheese; 3 large eggs; 2 tsp pure vanilla; 2 tsp lemon zest, equals about two large lemons; 1 tsp fresh lemon juice

Taylor Topp Comacho @Tay68cancook

USA

A lighter texture, lemony, moist delicious pound cake loaf. Perfect for a any snack time!

Taylor Topp Comacho @Tay68cancook

USA

A lighter texture, lemony, moist delicious pound cake loaf. Perfect for a any snack time!

Saved

Ingredients

10 mins

16 servings

pound cake
1 1/2 cupcake flour, plus 2 tablespoons
1 1/2 cupsugar
2 1/2 tspbaking powder
1/2 tspsalt
3/4cup, salted butter, room temperature
1 1/2 cupricotta cheese
3 largeeggs
2 tsppure vanilla
2 tsplemon zest, equals about two large lemons
1 tspfresh lemon juice

Saved

Steps

10 mins

1

Cream butter and sugar in large mixing bowl on medium high for 4 minutes. You want to incorporate as much air into this.
2

Beat in eggs, one at a time.
3

Mix in ricotta,lemon juice, vanilla and zest, scraping sides after each addition.
4

Add in your dry ingredients and mix until just incorporated.
5

Pour batter into greased loaf pan and bake in preheated 350°F oven for 45- 55 minutes.
6

Loaf is done when toothpick is inserted into center and comes out clean.
7

Cool in pan for 10 minutes before turning cake out.
8

Recipe by taylor68too.
9

For glaze: 1 cup powdered sugar, 2 tablespoons lemon juice. Stir until liquid is mixed well into sugar. Drizzle over cake.