Lemon Ricotta Pound Cake

Step 1

Preheat the oven to 350ºF. Grease a 9x5 loaf pan with butter or line with parchment paper. In a small bowl, whisk together the flour, baking powder and salt and set aside.

Step 2

Using a standing or hand mixer, cream the butter, ricotta and sugar until fully blended. Then add the eggs 1 at a time. Mix in the vanilla, lemon zest lemon juice until combined. Now slowly add the dry ingredients until fully blended.

Step 3

Pour the batter into the prepared pan and bake for 55 minutes or until a toothpick comes out clean. If the top starts to brown add a sheet of aluminum foil on top to prevent over browning.  Let the cake cool in the pan for about 15 minutes, then run a knife around the edges of the pan and transfer to a rack to completely cool.

Step 4

Sprinkle powdered sugar on top if desired over the cooled cake.