Lemon Ricotta Poundcake Lemon Ricotta Poundcake Ingredients 1 1/2 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 3/4 cups (1 1/2 sticks) unsalted butter at room temperature, plus more for the baking pan 1 1/2 cups part-skim ricotta cheese 1 1/2 cups sugar, plus one tablespoon 3 large eggs 1 teaspoon vanilla zest from one lemon juice from one lemon (about 2 tablespoons) Instructions Preheat oven to 350 degrees F. Prepare a 9 X 5-inch loaf pan by greasing it with butter. In a small bowl, whisk together the flour, baking powder, salt and lemon zest. 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). Add each of the eggs, one at a time, while the mixer is running and blend until incorporated. Mix in the vanilla and lemon juice. Gradually add the flour mixture and beat until just blended. 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. Allow to cool in pan on a wire rack for 10 minutes before turning out of pan to cool on the wire rack completely. If desired, dust top with confectioners sugar. 365 days of baking
Posted on: Fri, 14 Nov 2014 06:46:48 +0000
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