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Baking Cakes

A Lemon Ricotta Poundcake Mouthgasm

October 23, 2020

Some days I just need baking therapy. Now that I’ve joined the ranks of the laid off, I alternate between working on my book, taking meal breaks (woo hoo!) and looking for jobs. It’s a little draining, and leaves me craving carbs. This week I desperately needed cake, and found the most amazing recipe for Lemon Ricotta Poundcake that came from a Giada De Laurentiis recipe. But I found it on a website called Alexandra’s Kitchen.

I used to be jealous of Giada because she had a perfect smile and my ex-husband used to love watching her on TV because she cooked in low cut sweaters. C’est la vie, now she’s all his, as long as I get her Lemon Ricotta Poundcake recipe. I did make three changes, so technically the recipe is neither Giada’s nor Alexandra’s, it’s now mine. But I’d never cut Giada or Alexandra out like that.

I sent some down to my neighbors, Ruby and Darren. Ruby said Darren had a mouthgasm when he tasted it, which is my new favorite word. The other two recipes didn’t have the glaze, or the lemon oil and used only 13 oz. of ricotta, but I used the whole 15 oz. container and am glad I did. The glaze adds a nice touch. The lemon oil you could leave out and I’m sure it wouldn’t change it much at all.

I’m also creating this recipe because tomorrow would have been my dad’s 105th birthday. He was a big fan of lemon desserts, so this recipe is dedicated to him, hopefully floating around in heaven eating lemon meringue pie, his favorite. If you need something sweet, moist, lemony, and killer good while you’re working on your ballot, or looking for a job, make this. And if you put it in the fridge, warm it up a little before you serve it. Enjoy!

Yields1 Serving

 1 ½ sticks softened butter
 1 ½ cups cake flour, or all purpose - I used cake
 2 tsp baking powder
 1 tsp kosher salt
 1 15 oz. container of Galbani whole milk ricotta cheese
 1 ½ cups granulated sugar
 3 large eggs
 1 tsp pure vanilla extract
 zest of 2 lemons
 2 tbsp fresh squeezed lemon juice
 ¼ tsp lemon oil
Lemon Glaze
 1 ½ tbsp melted butter
 1 cup powdered sugar
 1 tbsp lemon juice
 1 tbsp whipping cream

1

Preheat the oven to 350. Generously grease 2 small loaf pans, or an 8 X 5 loaf pan and an additional five inch round, but deep casserole dish. (There is too much batter for just one loaf.) I've made this twice and it stuck to the pan both times, so try flouring the pan after greasing it so it doesn't stick.

2

In a medium bowl, combine the flour, baking powder, and salt. Stir to blend.

3

Using a mixer, cream the butter until smooth, then add the ricotta and granulated sugar until well blended, about 3 minutes. With the machine running, add the eggs, one at a time. Add the vanilla, lemon zest, lemon juice, and lemon oil, until combined. Then add the dry ingredients, a little at a time until combined.

4

Pour the batter into the prepared pans. Do not fill the pans higher than 3/4 full or they might overflow and you don't want to waste this! Bake until a toothpick inserted comes out clean and dry, about 45 to 60 minutes. 30 to 35 for mini pans.

5

Remove from pan while warm. When removing from the pan, be sure to run a knife along the edges before you flip it over. Some might stick to the bottom. (Hopefully if you've floured the pan, it won't.)

6

While cake is cooling off, mix together the melted butter, powdered sugar, lemon juice and whipping cream until completely smooth. Drizzle it over the slightly warm loaves. Serve while still slightly warm for a complete mouthgasm.

Ingredients

 1 ½ sticks softened butter
 1 ½ cups cake flour, or all purpose - I used cake
 2 tsp baking powder
 1 tsp kosher salt
 1 15 oz. container of Galbani whole milk ricotta cheese
 1 ½ cups granulated sugar
 3 large eggs
 1 tsp pure vanilla extract
 zest of 2 lemons
 2 tbsp fresh squeezed lemon juice
 ¼ tsp lemon oil
Lemon Glaze
 1 ½ tbsp melted butter
 1 cup powdered sugar
 1 tbsp lemon juice
 1 tbsp whipping cream

Directions

1

Preheat the oven to 350. Generously grease 2 small loaf pans, or an 8 X 5 loaf pan and an additional five inch round, but deep casserole dish. (There is too much batter for just one loaf.) I've made this twice and it stuck to the pan both times, so try flouring the pan after greasing it so it doesn't stick.

2

In a medium bowl, combine the flour, baking powder, and salt. Stir to blend.

3

Using a mixer, cream the butter until smooth, then add the ricotta and granulated sugar until well blended, about 3 minutes. With the machine running, add the eggs, one at a time. Add the vanilla, lemon zest, lemon juice, and lemon oil, until combined. Then add the dry ingredients, a little at a time until combined.

4

Pour the batter into the prepared pans. Do not fill the pans higher than 3/4 full or they might overflow and you don't want to waste this! Bake until a toothpick inserted comes out clean and dry, about 45 to 60 minutes. 30 to 35 for mini pans.

5

Remove from pan while warm. When removing from the pan, be sure to run a knife along the edges before you flip it over. Some might stick to the bottom. (Hopefully if you've floured the pan, it won't.)

6

While cake is cooling off, mix together the melted butter, powdered sugar, lemon juice and whipping cream until completely smooth. Drizzle it over the slightly warm loaves. Serve while still slightly warm for a complete mouthgasm.

Lemon Ricotta Poundcake Mouthgasm
  • Reply
    Dawn
    October 24, 2020 at 5:13 pm

    omg i want this now please. or you can mail me one. yum!

    • Reply
      Fran Tunno
      October 28, 2020 at 7:48 pm

      It is so ridiculously good, I would be happy to mail you one. Perhaps it will be your Christmas present this year dahlink!

  • Reply
    Q-Ti Pie
    October 23, 2020 at 4:46 pm

    Again such awsomeness. And as you know desserts are my downfall. Bring those Betty Crocker fingers home so we can all learn from you and get to chow down!

    • Reply
      Fran Tunno
      October 23, 2020 at 7:24 pm

      I have to tell you, this is one of the best desserts I’ve made in a while. It’s so moist and incredible when it’s warm. Yum. I will happily make it when I come home.

  • Reply
    EmilyAnn Frances
    October 23, 2020 at 4:00 pm

    Best wishes for your job search.

    • Reply
      Fran Tunno
      October 23, 2020 at 7:23 pm

      Thanks Emilyann. I’m working on a few things, trying to keep hope alive!

  • Reply
    Betty Jo (Spickerman) Couch
    October 23, 2020 at 7:25 am

    Hi Fran, You don’t know me, but you graduated from NBHS with my sister. I’ve received your blog for several years now and love it!! I have a question about the recipe above. In Step 4, it says “don’t fill pans higher than 3/4 inches.” Is that correct?? Or should it say “don’t fill pans higher than 3/4 full.” Looking forward to making this!

    • Reply
      Fran Tunno
      October 23, 2020 at 10:00 am

      Hi Betty Jo! Was it Gretchen I graduated with or Michelle? Anyway, I have to go in and correct this post, yes, it’s 3/4 full. DUH! So happy you enjoy the blog, how fun to see that I have readers I didn’t even know about. You will love this, it’s delicious! Thanks for reading!!!

      • Betty Jo (Spickerman) Couch
        October 24, 2020 at 2:20 pm

        Actually, my sister is Sharon. Gretchen is my cousin.

      • Fran Tunno
        October 24, 2020 at 5:21 pm

        Sharon! Of course! Please tell her I said hello. There were only two Spickermans, Gretchen and Sharon. (I forgot Michelle’s last name was Kirshner, but I think she was Gretchen’s cousin). I must be getting old, the details are starting to slip!

  • Reply
    Chas Madonio
    October 23, 2020 at 7:14 am

    I’m drooling all over my keyboard! Lemon desserts are my favorites. How do you think this would turn out using Splenda instead of sugar? I would love to try this one. Only problem is we have not had anybody to our house since the pandemic started and Nancy and I would have to eat the whole thing. Oh, well. Coming back for Thanksgiving this year? We are not even seeingour kids this year. Still in lock down.

    • Reply
      Fran Tunno
      October 23, 2020 at 10:05 am

      My Dear Chas, I have no idea since I never use Splenda, but try it and see how it tastes. I kind of hate to do that and waste all the ingredients if it’s not good, but it may be worth a try. You could check out the Splenda website and see how it stacks up to sugar in recipes. I gave half a loaf away to my neighbors, and am slowly chiseling away at the other half because I can’t stop! It’s really good even days later if you just warm it a little in the microwave. Good Luck!

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