Lemon Ricotta Pound Cake

For all you lemon lovers out there, this pound cake will for sure win you over!

Might I add ricotta?! I am such a fan of ricotta, not only as a filling in my pasta or topping on my pizza. But, on my desserts too! It bakes well in breads, cakes, pancakes, and just in any dessert!

Ricotta is a soft Italian cheese, it can be used in sweet and savory dishes. I had some leftover ricotta in my fridge from a baked pasta dish that I made a couple days ago and decided to use the rest for this pound cake.

It just gives the pound cake more moisture and richness. The pound cake is topped with a sugar lemon glaze that puts the cherry on top and has you going in for more.

Lemon Ricotta Pound Cake

Dry Ingredients

• 2 cups all purpose flour

• 1 tsp baking powder

• ½ tsp Kosher salt

Wet Ingredients

• 3 eggs

• 3 lemons zested

• 3 tbsp lemon juice

• 1 ½ cups granulated sugar

• 5 tbsp unsalted melted butter

• ½ cup of milk

• 1 cup ricotta cheese

Glaze ingredients

3/4 cup confectioners sugar

2 tbsp lemon juice

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Spray an 11 inch loaf pan with nonstick spray.

2. In a separate bowl, sift together the flour, salt and baking powder. Set aside

3. Using a stand mixer with paddle attachment, beat melted butter and sugar for about 3 minutes. Then add in the eggs, lemon zest, and lemon juice. Next, add the ricotta and mix until all combined.

4. Start pouring the in the flour mixture and milk in batches until all combined.

5. Bake for 60-70 minutes. Insert a toothpick in the center, if it comes out clean, it is done.

6. Let the loaf sit for about 30 minutes and drizzle on the glaze while it's warm.

Glaze directions

In a small bowl, stir together the lemon juice and confectioners sugar until slightly thick and smooth.

Note: If the glaze is too thick, add a little bit more lemon juice to thin it out for your liking.