Lemon Ricotta Pound Cake

Here's a yummy treat! This is my favorite summer recipe!

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I found this recipe during quarantine in May on Pinterest and it became an instant favorite. This pound cake literally taste like summer and I can't get enough of it! The recipe is from Alexandra's Kitchen and she did an amazing job! It's super easy to make and the instructions are easy to follow. I love to make this for cook outs and just when I'm bored and need something to do. The batter takes about 20 minutes to make and the pound cake takes about 60 minutes to bake. This is great to just throw in the oven and get shit down around the house while its baking.

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INGREDIENTS

* 3/4 cup (1 1/2 sticks)

unsalted butter, at room temp. plus more to grease the baking pan ( I use PAM to grease the pan)

* 1 1/2 cups cake flour or all-purpose

* 2 teaspoons baking powder

* 1 teaspoon kosher salt

* 1 1/2 cups (13 oz.) whole-milk ricotta cheese ( I buy the 15 oz. container and keep the leftovers)

* 1 1/2 cups granulated sugar

* 3 large eggs

* 1 teaspoon pure vanilla extract

zest of 1 to 2 lemons

* 2 tablespoons freshly squeezed lemon juice ( I usually use a whole lemon cause I like it real lemony)

INSTRUCTIONS

1) Preheat the oven to 350 F. Grease a 9 or 10 x 5 x 3-inch loaf pan with butter or PAM spray. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

2) Using a mixer, cream the butter, ricotta and sugar until blended, about 3 minutes. You might still see pieces of butter that's normal. The batter won't be super smooth it will be a little chunky. Add the eggs one at a time mix in between each egg. Add the dry ingredients, a small amount at a time, until combined.

3) Pour the batter into the prepared pan ( don't fill the pan more than 3/4 of the way if you do it might spill over. Save any left over batter for a mini loaf) and bake until a tooth pick comes out clean and the cake pulls away from the sides of the pan, 45 to 60 minutes. It usually takes me the full 60 minutes in my oven to make all the way through. Let cool in the pan for 10 minutes, then move to a cooling rack until it is completely cooled off! It's that easy!

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Make sure to head of to Alexandra's Kitchen for more of her awesome recipes. She also has notes and comments on her website for the recipe if you want to check it out. Let me know down in the comments if you gave this pound cake a try and how it came out! Happy baking!