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Lemon Ricotta Pound Cake with Berries

Two Peas & Their Pod
  • 0 minutes
  • Serves 10 to 12

INGREDIENTS

1 1/2 cups

cake flour

2 1/2 tsp

baking powder

1 tsp

salt

3/4 cup

unsalted butter, at room temperature, plus more to grease the baking pan

1 1/2 cups

ricotta cheese

1 1/2 cups

granulated sugar, plus 1 tablespoon

3

large eggs

1 tsp

vanilla extract

2

lemons, zested

2 cups

mixed berries, fresh or frozen (if using frozen thaw before using)

Whipped cream for serving, optional