I totally get why they call it pound cake, because if I ate as much of this stuff as I wanted to every day, I’d gain 10 pounds a month.
I mean I’m not going to turn down any cake, but you put pound cake in front of me, all rich and dense and delicious, and it’s going to be a problem. I love this recipe!
If you’re worried you’ll eat this all at once, tuck the extra slices away in the freezer in a zip baggie. That’s what I do! 😉
~Mavis
Meyer Lemon Ricotta Pound Cake
Ingredients
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups ricotta cheese
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 Meyer lemons
2 tablespoons freshly squeezed Meyer lemon juice
Instructions
Preheat oven to 350 F.
Thoroughly grease all sides of a large loaf pan {3 three mini loaf pans work too}, and set aside.
In a medium bowl, combine the flour, baking powder and salt.
In a stand mixer on medium speed, cream the butter, ricotta cheese and sugar for about 3 minutes {you might still have some lumps and that’s okay}.
Add the eggs one at a time. Then add the vanilla, lemon zest and lemon juice and mix until incorporated. Slowly add the dry ingredients and mix just until just incorporated.
Pour batter into prepared pan and bake for 1 hour {45 minutes for mini loaves}, or until a toothpick inserted into the middle of the loaf comes out clean.
Let cool for 20 minutes in pan and then transfer to wire rack to cool completely before serving.
Sue says
Thanks for this recipe, I have three Myers lemons left from my harvest this year first time growing them. Got mine from Fast Growing Trees last year and I’m making this cake. I have to say you are a treasure of knowledge and my family laughs at me because I talk about you so much. Thanks for the new blog and I bought the first book.
Mavis says
Thanks for your support. And I’m so glad your tree produced. Those fast growing trees are awesome, as are Meyer lemons!! (and this recipe!!)