Lemon Ricotta Poundcake

Step 1

Preheat oven to 350 degrees F.

Step 2

Prepare a 9 X 5-inch loaf pan by greasing it with butter.

Step 3

In a small bowl, whisk together the flour, baking powder, salt and lemon zest.

Step 4

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, ricotta cheese and sugar until light and fluffy (approximately 3 minutes).

Step 5

Add each of the eggs, one at a time, while the mixer is running and blend until incorporated.

Step 6

Mix in the vanilla and lemon juice.

Step 7

Gradually add the flour mixture and beat until just blended.

Step 8

Pour batter into prepared pan and bake for 45-50 minutes or until the sides begin to pull away from the pan and a toothpick or knife inserted into the middle comes out clean.

Step 9

Allow to cool in pan on a wire rack for 10 minutes before turning out of pan to cool on the wire rack completely.

Step 10

If desired, dust top with confectioners' sugar.