Lemon Ricotta Pound Cake

Ingredients

• id: all_purpose_flour metric: 300g imperial: 2 1/2 cups name: all-purpose flour

• id: baking_powder metric: 7g imperial: 1 1/2 tsp name: baking powder

• id: salt metric: 3g imperial: 1/2 tsp name: fine sea salt

• id: butter metric: 170g imperial: 3/4 cup name: unsalted butter, softened

• id: granulated_sugar metric: 300g imperial: 1 1/2 cups name: granulated sugar

• id: eggs metric: 3 large eggs imperial: 3 large eggs name: large eggs

• id: ricotta_cheese metric: 250g imperial: 1 cup name: whole milk ricotta cheese

• id: vanilla_extract metric: 10ml imperial: 2 tsp name: pure vanilla extract

• id: lemon_zest metric: 2 large lemons imperial: 2 large lemons name: fresh lemon zest (about 3 tbsp)

• id: lemon_juice metric: 60ml imperial: 1/4 cup name: fresh lemon juice

• id: buttermilk metric: 120ml imperial: 1/2 cup name: buttermilk

• id: powdered_sugar metric: 180g imperial: 1 1/2 cups name: powdered sugar for glaze

• id: glaze_lemon_juice metric: 45ml imperial: 3 tbsp name: fresh lemon juice for glaze

• id: glaze_lemon_zest metric: 1 lemon imperial: 1 lemon name: lemon zest for glaze (about 1 tbsp)

Instructions

1. Preheat oven to 180°C (350°F). Grease and flour a 25x13cm (10x5-inch) loaf pan or spray with baking spray.

2. In a medium bowl, whisk together {all_purpose_flour}, {baking_powder}, and {salt}. Set aside.

3. In a large bowl, cream {butter} and {granulated_sugar} with an electric mixer until light and fluffy, about 4-5 minutes.

4. Beat in {eggs} one at a time, mixing well after each addition. Add {ricotta_cheese}, {vanilla_extract}, {lemon_zest}, and {lemon_juice}, beating until just combined.

5. Alternately add the flour mixture and {buttermilk} to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.

6. Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

8. For the glaze, whisk together {powdered_sugar}, {glaze_lemon_juice}, and {glaze_lemon_zest} until smooth. Adjust consistency with more lemon juice if needed.

9. Once cake is completely cool, drizzle glaze over the top, allowing it to drip down the sides.

10. Let glaze set for 15 minutes before slicing and serving.

Tips

Ricotta Quality: Use high-quality whole milk ricotta for the best texture and flavor. Drain if very watery by placing in a fine-mesh strainer for 30 minutes.

Room Temperature: Ensure all dairy ingredients are at room temperature for smooth mixing and even texture.

Lemon Zest: Use a microplane grater for the finest zest, avoiding the bitter white pith underneath the yellow skin.

Storage: This cake actually improves overnight as flavors meld. Store covered at room temperature for up to 4 days.

Serving Suggestions: Delicious with fresh berries, a dollop of whipped cream, or simply with a cup of tea or coffee.