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Lemon Ricotta Poundcake Mouthgasm

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

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.


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


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.


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.


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.)


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.