a lemon ricotta pound cake! . . .
Wow, does this batter look good! I just followed this online recipe – and it’s baking in the oven now. Here are a few notes on what I used. Instead of lemon extract, I microplaned zest from two small lemons and juiced one of them to add to the batter. I started by beating the wet ingredients together: soft butter with sugar; then added eggs, one at a time, then the lemon zest and juice – which made the batter look slightly curdly, then I added the whole milk ricotta and beat until the batter looked very creamy.
To the mixture, I added the flour, baking powder and salt – kept beating at a medium speed until everything was well blended. Licked the beaters and poured the rest of the batter into a buttered loaf pan. Into the preheated 350 degree oven, I slid the cake in and set the timer on 50 minutes.
Plan to serve slices of this with some ripe nectarine/blueberry fruit compote that’s already in the fridge for dessert tonight. This recipe looks a keeper already and I haven’t even tasted the baked pound cake as yet! Yum!
Recipe notes: FYI, it turns out my loaf pan wasn’t large enough for the batter and it ran over while it baked into the cookie sheet underneath. It also stayed jiggly for quite awhile and I bkaed it for almost 20 more minutes than called for before a toothpick came out clean. I’m not sure what actually accounted for this but wanted to include it in the post so that others might take precaution against it. It still looks pretty good though, doesn’t it?