Lemon Ricotta Pound Cake

Name: Lemon Ricotta Pound Cake
Ingredients: 3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan; 1 1/2 cups (6.75 oz | 196 g) cake flour (I used all-purpose); 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese; 1 1/2 cups plus 1 tablespoon (12.5 oz | 360 g) granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; zest of 1 to 2 lemons; 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)

dailydelish.us

This Lemon Ricotta Pound Cake is incredibly moist and delicious. Somehow there is nothing better than lemony treats. It’s also a cinch to throw together.

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Ingredients

3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups (6.75 oz | 196 g) cake flour (I used all-purpose)
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon (12.5 oz | 360 g) granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
zest of 1 to 2 lemons
2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)