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
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
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
More about "lemon ricotta poundcake recipes"
LEMON RICOTTA POUND CAKE | ALEXANDRA'S KITCHEN
From alexandracooks.com
4.8/5 (50)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- Preheat the oven to 350ºF. Grease a 9- or 10 x 5 x 3-inch loaf pan (see notes above!) with butter (grease it very well). 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 blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. In other words, the batter will not look entirely smooth (see photo). With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
- Pour the batter into the prepared pan (Note: Do not fill pan higher than 3/4 — save extra batter to bake off in a mini pan or muffin tin … if you fill the pan higher than 3/4 you risk the batter spilling over. See notes above.) and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 60 minutes (about 35 minutes for mini pans). Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
EASY LEMON RICOTTA POUND CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (3)Total Time 1 hr 30 minsCategory DessertCalories 391 per serving
- 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.
EASY LEMON RICOTTA POUND CAKE RECIPE - 365 DAYS OF …
From 365daysofbakingandmore.com
4.7/5 (68)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).
ONE BOWL LEMON RICOTTA POUNDCAKE RECIPE - STACIE BILLIS
From staciebillis.com
LEMON BLUEBERRY RICOTTA POUND CAKE - SIMPLY RECIPES
From simplyrecipes.com
ITALIAN LEMON RICOTTA CAKE | LIGHT & MOIST RECIPE
From thisitaliankitchen.com
SIMPLE LEMON RICOTTA POUND CAKE | KITCHEN FUN WITH …
From kitchenfunwithmy3sons.com
LEMON RICOTTA POUND CAKE RECIPE - FLAVORITE
From flavorite.net
LEMON RICOTTA POUND CAKE – GIADZY
From giadzy.com
Servings 8Category DessertAuthor Giada De LaurentiisTotal Time 1 hr 15 mins
GIADA DE LAURENTIIS’ LEMON RICOTTA POUND CAKE RECIPE: EASY CAKE …
From sheknows.com
LEMON RICOTTA POUND CAKE RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
LEMON RICOTTA POUND CAKE | MANUELA KJEILEN | THE INSPIRED HOME
From theinspiredhome.com
LEMON BLUEBERRY RICOTTA POUND CAKE - FANCIFUL EATS
From fancifuleats.com
BLUEBERRY-LEMON RICOTTA POUND CAKE - EATINGWELL
From eatingwell.com
LEMON BLUEBERRY RICOTTA POUND CAKE - THE POWDERED APRON
From thepowderedapron.com
LEMON RICOTTA POUND CAKE | RECIPE | LEMON DESSERT RECIPES
From nl.pinterest.com
BLUEBERRY LEMON RICOTTA POUND CAKE - PARSLEY AND ICING
From parsleyandicing.com
LEMON RICOTTA POUND CAKE | 12 TOMATOES
From 12tomatoes.com
BLUEBERRY LEMON RICOTTA POUND CAKE - EAT LOVE NAMASTE
From eatlovenamaste.com
THIS LEMON RICOTTA POUNDCAKE IS PERFECT FOR WEEKENDS AT HOME
From camillestyles.com
BLUEBERRY LEMON RICOTTA POUND CAKE | RECIPE | LEMON BLUEBERRY …
From pinterest.com
LEMON RICOTTA POUNDCAKE RECIPE - ITSBELLMADE
From itsbellmade.com
CHEESECAKE FACTORY ITALIAN LEMON CREAM CAKE | RECIPE | LEMON …
From pinterest.ca
30+ HEALTHY LEMON DESSERT RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
You'll also love
Related Search