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
RICOTTA ORANGE POUND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
- Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
- Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
- Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
- To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
LEMON RICOTTA CAKE
This is so moist, and delicious, it is simple, and refreshing.Very different from traditional cheesecake.Traditionally from Sardinia.
Provided by KittyKitty
Categories Cheesecake
Time 1h5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 inch round cake or springform pan. Line the bottom with waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven t 350°F.
- Cream butter and sugar together until smooth. Beat in ricotta.
- Beat in egg yolks, one at a time. Add 2 tablespoons of flour and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
- Beat the egg whites until they form stiff peaks. fold them carefully into the batter.
- transfer the mixture to prepared pan. Bake for 45 minutes, or until tester inserted in center, comed out clean. let cake cool an pan 10 minutes,turn out onto a rack to cool. Dust the cake generously with confectioners sugar before serving.
Nutrition Facts : Calories 310.8, Fat 16.1, SaturatedFat 9.2, Cholesterol 143.2, Sodium 219.7, Carbohydrate 33.7, Fiber 0.9, Sugar 8.8, Protein 8.1
RICOTTA AND LEMON CAKE
A simple cheesecake with a zesty twist
Provided by ela1985
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 1800c, gas mark 4, 1600C for convection oven.
- Spread some margerine on an 18cm diameter cake tin, and sprinkle flour lightly on it.
- Sieve the flour and add the baking powder.
- In a bowl, rub in the butter and sugar, until the mixture becomes creamy. Use an electric beater for good results.
- Add the egg yolks and beat well until it becomes foamy. Add this to the ricotta. Mix well with your hands.
- Start adding flour, little by little, mixing well continously.
- Place the mixture in the cake tin and bake for about 35 minutes, or until the cake has risen and turned golden. Let the cake cool for an hour in the cake tin.
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
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-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 RICOTTA CAKE
Lemon and ricotta go together perfectly in this moist and delicious cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
- Heat oven to 350 degrees. Coat a 6-inch springform pan with melted butter and 1 tablespoon sugar; set aside. Place drained ricotta, 1/4 cup sugar, flour, egg yolk, vanilla, salt, lemon zest, and lemon juice in the bowl of a food processor; blend until smooth. Transfer to a large mixing bowl, and set aside.
- Bring a saucepan filled with an inch of water to a simmer; reduce heat to low. Combine egg whites and remaining 1/4 cup sugar in the heatproof bowl of an electric mixer. Place over the pan of simmering water; stir until egg whites are warm and sugar is dissolved, 2 to 3 minutes. Remove from heat; whisk on medium speed until frothy. Gradually increase speed, whisking until stiff peaks form, about 15 minutes.
- Stir one-third of the egg-white mixture into the ricotta mixture; gently fold in remaining egg whites. Pour into prepared pan. Bake 40 to 45 minutes until lightly browned, firm to the touch, and center is set. Transfer from oven to a cooling rack; after 15 minutes, remove ring. Serve.
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EASY LEMON RICOTTA POUND CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (1)Category DessertServings 8Total Time 1 hr 30 mins
- 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.
- Sift together the cake flour, salt, baking powder and baking soda. Set aside. In a small bowl combine the ricotta cheese, lemon juice, lemon zest and vanilla. Set aside.
- In a large mixing bowl, combine the butter and sugar with an electric mixer on medium-high speed until smooth and light, about 3 minutes. Scrape down the sides and bottom of the bowl and blend another 30 seconds.
- Add the beaten eggs in three additions, mixing well after each addition until smooth. Scrape down the sides of the bowl as needed between each addition. With the mixer on low, add one-third of the flour mixture and blend just until incorporated. Add half the ricotta mixture, scraping down the sides of the bowl as needed. Repeat until you have used all the flour and ricotta mixtures. Using a rubber spatula, gently fold the batter pulling up from the bottom of the bowl to ensure it’s well blended.
LEMON RICOTTA POUND CAKE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 10Total Time 1 hr 10 minsCategory DessertCalories 310 per serving
- Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray then line with parchment paper; set aside.
- In an large bowl, mix together the sugar and butter using a handheld mixer until light and fluffy; about 2 minutes. Add in the ricotta cheese and mix on high for another 2 minutes. Add in the eggs and beat well. Stir in the ¼ cup of lemon juice and 1 tablespoon of lemon zest. To the batter add the flour, baking powder, and salt. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until a toothpick inserted in the pound cake comes out clean. Remove from oven and let cool on a wire rack for 15 minutes before removing from pan. Cool completely before adding glaze.
- To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Spread glaze over top of the cooled pound cake.
LEMON RICOTTA POUND CAKE | GIADZY
From giadzy.com
5/5 (9)Category DessertAuthor Giada De LaurentiisCalories 480 per serving
- Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
- To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
- In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
- *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.
EASY LEMON RICOTTA POUND CAKE RECIPE - 365 DAYS OF …
From 365daysofbakingandmore.com
4.8/5 (17)Total Time 1 hr 5 minsCategory DessertCalories 315 per serving
- 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).
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