LEMON-LIME RICOTTA POUND CAKE
A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.
Provided by Kim
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
- Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
- Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
- To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g
LEMON-LIME POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
- Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
- Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!
LEMON RICOTTA CAKE RECIPE BY TASTY
Here's what you need: water, granulated sugar, lemon, unsalted butter, flour, granulated sugar, large eggs, lemon extract, lemon zest, stone ground yellow cornmeal, baking powder, kosher salt, whole milk ricotta cheese, powdered sugar, strawberries, blueberry
Provided by Alix Traeger
Categories Desserts
Time 2h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Line a baking sheet with parchment paper.
- Make the candied lemons: In a high-walled, wide pan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Add the lemon slices to the pan, making sure they are submerged in the syrup. Reduce the heat to medium-low and simmer until the lemons have softened and have started to caramelize, about 35 minutes.
- Gently transfer the lemon slices to the prepared baking sheet and let cool completely, about 20 minutes. The candied lemons can be made up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using. (The syrup can be strained, cooled, and kept in the refrigerator for up to 2 weeks. Try adding it to cocktails and desserts!)
- Make the cake: Arrange a rack in the center of the oven. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) nonstick springform pan with 1 tablespoon of butter. Add 3 tablespoons of flour to the greased pan and tilt to coat completely. Turn the pan over and tap out any excess flour. Set aside.
- In a large bowl, beat the remaining butter with an electric hand mixer on high speed until light and fluffy, about 3 minutes. With the mixer running, add the sugar and beat until evenly incorporated, about 3 minutes. Reduce the mixer speed to medium-low and add the eggs, 1 at a time, making sure to fully incorporate each before adding the next. Stir in the lemon extract and 1 teaspoon of lemon zest. Set aside.
- In a medium bowl, whisk together the remaining cup of flour, the cornmeal, baking powder, and salt.
- Add the wet ingredients to the flour mixture and whisk until the batter is smooth, scraping down the sides of the bowl as needed. Add the ricotta and stir just until combined, but do not overmix.
- Set the prepared pan on a baking sheet. Pour the batter into the pan and use a spatula to smooth the top.
- Bake for 45 minutes, or until the sides and top of the cake are golden brown and a toothpick inserted in the center comes out clean.
- Transfer the cake to a wire rack and let cool for at least 45 minutes. Once the cake begins to pull away from the sides of the pan, release the springform. With a wide metal spatula, gently transfer the cooled cake to a cake platter.
- Dust the top of the cake with the powdered sugar. Top with the strawberries, blueberries, and lemon slices and sprinkle with the remaining teaspoon of lemon zest.
- Enjoy!
Nutrition Facts : Calories 440 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, Sugar 39 grams
LEMON RICOTTA POUND CAKE
I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.
Provided by carbsrfromhvn
Categories Dessert
Time 1h5m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8
LEMON LIME POUND CAKE
Make and share this Lemon Lime Pound Cake recipe from Food.com.
Provided by hnong
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
- Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
- Cool cake completely.
- *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
- Whisk together powdered sugar, lemon powder and lime juice until smooth.
- Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
- Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.
Nutrition Facts : Calories 523.1, Fat 25.8, SaturatedFat 15.4, Cholesterol 166.8, Sodium 136.1, Carbohydrate 68.8, Fiber 0.5, Sugar 47.1, Protein 5.6
RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES
This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.
Provided by Lucille
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
- Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
- Whisk almond flour and baking powder together in a separate bowl until well combined.
- Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g
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- Preheat oven to 325 degrees. Lightly spray an 8 by 4 inch loaf pan. (You can also use a 9 by 5 inch loaf pan - reduce the time to 50-60 minutes and watch it carefully) Line the pan with a piece of parchment paper creating a sling. The paper should cover the two long sides, the bottom and have a little overhang for easy lifting.
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