Ingredients
- 1 1/2 cups all purpose flour
- 2 1/4 tsp baking powder
- 2 Tbsp poppy seeds
- 1 tsp kosher salt
- 3/4 cup butter plus more for greasing pan, at room temperature
- 1 1/2 cups sugar
- 300 grams ricotta cheese
- 3 large eggs
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- zest of 2 lemons
Servings: loaf
Instructions
- Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, baking powder, poppy seeds and salt and set aside.
- In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
- Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
Recipe Notes
Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake
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