If you love citrusy, moist, and rich pound cakes, this Lemon-Lime Ricotta Pound Cake is a must-try! The combination of zesty lemon, tangy lime, and creamy ricotta makes for an incredibly soft and flavorful dessert. Perfect for tea time, special occasions, or as a sweet treat any time of the day!
Lemon-Lime Ricotta Pound Cake :
Pound cakes have long been a classic dessert, and this Lemon-Lime Ricotta Pound Cake takes the traditional recipe to the next level. The ricotta cheese adds an extra layer of richness and moisture, while the fresh lemon and lime zest create a bright, citrusy flavor. Whether served plain, dusted with powdered sugar, or drizzled with a simple glaze, this cake is a delightful treat!
History of the Recipe :
Pound cake originated in Europe in the early 1700s, named for its traditional ingredient ratio—one pound each of flour, butter, sugar, and eggs. Over time, variations emerged to enhance flavor and texture. The addition of ricotta cheese is an Italian twist that creates a soft, moist crumb, while citrus flavors like lemon and lime add brightness and zest. This version is a modern take on the classic, perfect for citrus lovers!
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Lemon-Lime Ricotta Pound Cake
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 tsp vanilla extract
- Zest of 1 lemon
- Zest of 1 lime
- 2 tbsp lemon juice
- 2 tbsp lime juice
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lime juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
- Add Eggs & Ricotta: Beat in the eggs one at a time, followed by the ricotta, vanilla extract, lemon zest, lime zest, lemon juice, and lime juice. Mix until well combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze (Optional): Whisk together the powdered sugar, lemon juice, and lime juice. Drizzle over the cooled cake before serving.
Notes
- For extra citrus flavor, add a teaspoon of lemon or lime extract.
- Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
- This cake tastes even better the next day as the flavors meld!
Tips for Lemon-Lime Ricotta Pound Cake :
- Use full-fat ricotta for a richer texture.
- Let the eggs and butter reach room temperature before mixing for a smoother batter.
- If you prefer a lighter cake, sift the flour before measuring.
FAQs for Lemon-Lime Ricotta Pound Cake :
Q: Can I use low-fat ricotta?
A: Yes, but full-fat ricotta provides a richer and creamier texture.
Q: Can I make this cake ahead of time?
A: Absolutely! It tastes even better the next day as the flavors develop.
Q: Can I freeze this cake?
A: Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Q: What can I serve with this cake?
A: A dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Conclusion :
This Pound Cake is the perfect balance of citrusy brightness and creamy richness. Whether served as a sweet breakfast, afternoon snack, or elegant dessert, it’s sure to impress! Try this simple yet flavorful cake and enjoy a delicious homemade treat.