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Recipe: Lemon Ricotta Pound Cake

what2cook.net
  • minutes
  • Serves

INGREDIENTS

3/4 cup

| 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan

1 1/2 cups

| 196 g) cake flour (I used all-purpose)

2 tsp

baking powder

1 tsp

kosher salt

1 1/2

| 366 g) cups whole-milk ricotta cheese

1 1/2 cups

plus 1 tablespoon (12.5 oz | 360 g) granulated sugar

3

large eggs

1 tsp

pure vanilla extract

zest of 1 to 2 lemons

2 tbsp

freshly squeezed lemon juice (less than 1 lemon, usually)