Lemon-Lime Ricotta Pound Cake
A moist and citrusy Lemon-Lime Ricotta Pound Cake with a rich, buttery texture and a bright, zesty flavor.
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!