Recipes, Desserts

Summertime Lemon Ricotta Pound Cake

Lemon is one of my top five favorite flavors to use when I bake, and I love a good lemon cake.

This Lemon & Ricotta Pound Cake is so easy to make and is super moist. I drizzled the top with warm lemon syrup and topped with a white lemon glaze. The triple layers of lemon and the addition of ricotta cheese in this pound cake just screams summer! 

Au2 A1347 Resize
Au2 A1404 Resize
Au2 A1409 Resize

If you love lemon, you are going to love this one.

Au2 A1437 Resize
Au2 A1441 Resize
Au2 A1448 Resize

By the way, I recommend eating this cake while it is still warm, and oh my goodness, if you want to go totally over the top… serve it with some vanilla ice cream on the side and sliced strawberries. It is heaven!

Au2 A1460 Resize
Au2 A1503 Resize

Happy baking!

Love Manuela xo

Lemon & Ricotta Pound Cake Recipe

theinspiredhome.com
ACTIVE TIME

30-35 minutes

INGREDIENTS

For the Cake:

  • 1 ¾ cups (195 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225 g) superfine or granulated sugar 
  • 4 large eggs, room temperature
  • 1 egg yolk
  • 3 tablespoons grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 14 tablespoons (200 g) unsalted butter, melted and cooled
  • ⅓ cup (80 g) yogurt, at room temperature
  • ¾ cup (150 g) ricotta cheese
  • 1 teaspoon vanilla bean paste

For the Lemon Syrup:

  • ⅛ cup (30 g) sugar
  • ⅛ cup (30 g) lemon syrup

For the Lemon Glaze:

  • 1-2 cups confectioners’ sugar
  • ¼ cup lemon juice
  • 1 teaspoon light corn syrup, optional
DIRECTIONS

For the Cake:

  1. Preheat the oven to 350.F (180.C)
  2. Grease the sides and bottom of 8 or 9- inch springform and line with parchment paper.
  3. Sift the flour, baking powder, baking soda, and salt together in a medium bowl two times and set aside.
  4. Place the sugar, eggs, egg yolk, lemon zest, and lemon juice into a large bowl and whisk until combined.
  5. Add the melted, cooled butter, yogurt, ricotta cheese, and vanilla bean paste and whisk it together until just combined, but not more than 30 seconds.
  6. Sift in the flour mixture one-third at a time, folding gently after each addition until just combined.
  7. Pour the batter into prepared springform.
  8. Bake in the center of the oven for 30-35 minutes or until a cake tester inserted in the center of the loaf comes out clean.
  9. 5 minutes before the pound-cake is ready, make the Lemon Syrup.

For the Lemon Syrup:

  1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved.
  2. When the pound cake is ready, place on a cooling rack, use a small cake tester and poke holes in the top, and pour or brush the top of the pound cake with the lemon syrup.
  3. Let the cake cool in the pan for 15 minutes.

For the Lemon Glaze:

  1. In a small bowl, whisk together the 1 cup confectioners’ sugar, lemon juice and light corn syrup, warm it for 30 seconds in the microwave. If you like a super thick glaze, add one extra cup of confectioners’ sugar.
  2. With a spoon spread the lemon glaze over the top of the cake, decorated the top with a sliced lemon.
  3. Serve, and enjoy!

Featured Products

COMMENTS
Featured Products
Featured Product Cake Stand
Cake Stand Ateco Shop Now
Featured Product 4-Piece "Mini Cakes" Dessert Plate Set
4-Piece "Mini Cakes" Dessert Plate Set Cake Boss Shop Now
Featured Product Revolution Spatula Spoon in Hibiscus
Revolution Spatula Spoon in Hibiscus Le Creuset Shop Now
Featured Product Powder Pink Mixing Bowl
Powder Pink Mixing Bowl Mason Cash Shop Now
Featured Product Cane 4.25-Quart Mixing Bowl
Cane 4.25-Quart Mixing Bowl Mason Cash Shop Now
Featured Product 9" Leakproof Springform Pan
9" Leakproof Springform Pan Nordic Ware Shop Now
Featured Product Retro Balloon Whisk
Retro Balloon Whisk Suzie Q Shop Now

Even more Recipes articles for you

FOLLOW US ON INSTAGRAM @THEINSPIREDHOME_COM

THE INSPIRED HOME LIST

Get on the list for events, top secret content, and experts.