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Amazing Lemon Pound Cake
I am always looking for good lemon recipes. Pound cake is a good one because it is versatile. It can be used in many different ways. When the cake is really good, it can just be eaten on a plate with a fork. This cake is that good. With its tender and moist texture, combined with the slight crisp of the “crust,” it is a real treat.
You will need ...
- Unsalted Butter, softened, 3/4 Cup
- Granulated Sugar, 1 1/2 Cups
- Eggs, 3 each
- Ricotta Cheese, 1 1/2 Cup
- Vanilla Extract, 1 tsp
- Lemon Zest, 2 tsp
- Lemon Juice, 4 tsp
- Salt, 1 tsp
- Baking Powder, 2 1/2 tsp
- Cake Flour, 1 Cup
- All Purpose Flour, 1/2 Cup
Step One
Preheat the oven to 350 degrees F. Generously grease a loaf pan. If I have a butter wrapper, I use it to grease the pans. It works great and does not put too much extra butter on the pan.
Step Two
In the bowl of a stand mixer, beat the butter and the sugar until smooth.
Step Three
Then, add in eggs, one at a time. Beat until smooth. Add in the ricotta cheese and beat until fluffy.
Step Four
Next, add in the vanilla, lemon zest, and lemon juice. Mix until incorporated.
Step Five
Now, add in the flour, salt, and baking powder. Mix just until combined.
Step Six
Finally, pour cake batter into greased pan. Bake in 350 degree F oven for about 60 minutes. This bake time depends on your own oven. Insert a toothpick into the center. If it comes out clean (without cake batter clumps), then it is ready to remove from the oven. Take the cake out and let sit in the pan for about 5 minutes.
Run a knife along the edges to loosen the cake from the pan. Then remove the cake and let it cool on a wire rack. The dark “crust” of the cake is preferred as it offers a sweet and crisp edge to the tender cake. You can leave it plain, dust it with powdered sugar, or even serve it with a sauce (like the blueberry sauce that I have on the blog). Either way, it is very satisfying.