LEMON RICOTTA POUND CAKE

Having this LEMON RICOTTA POUND CAKE ready when company drops by will save you time and again. Serve it in small slices, but expect big flavour and requests for second servings. It always hits the spot.
There are only a few suggestions on preparing this pound cake. I found the recipe tucked in the back of my mom’s recipe box, and played around with the ingredients until I hit upon this final recipe that really does the concept justice.

Because this cake is baked in two medium-sized loaf pans instead of the usual tube or bundt pan, the recipe doesn’t follow the standard one-pound each of butter, flour, sugar and eggs. It results in a cake that’s less sweet but, has a subtle egg flavour and that all-important dense crumb texture.

Ingredients & Amounts

• 3 cups of all-purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of kosher salt
• 2 sticks of butter, room temperature
• 2 cups of sugar
• 4 extra large eggs, room temperature
• ½ cup of lemon juice
• 1 tablespoon of lemon zest
• 1 cup of ricotta cheese, room temperature
• For the glaze:
• 1½ cups of icing sugar
• 2 tablespoons of lemon juice
• 1 tablespoon of buttermilk

Instructions

1. Preheat the oven to 325°F with the rack in the middle position. Lightly butter and flour two loaf pans and add a trimmed sheet of parchment paper into each pan widthwise. Sift together flour, baking powder, baking soda and salt and set dry ingredients to the side.
2. Use a hand or stand mixer to cream butter until light and fluffy. Add the sugar slowly, continuously beating for about 5 minutes. Add the eggs one at a time, beating after each addition until well incorporated. Add lemon juice, lemon zest and mix well.
3. ...........

For full instruction please see : https://weekendatthecottage.com

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