MEYER LEMON RICOTTA POUND CAKE

Meyer Lemon Ricotta Pound Cake image

Provided by @MakeItYours

Number Of Ingredients 10

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1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/2 cups ricotta cheese
1 1/2 cups granulated sugar
3 pcs large eggs (room temperature)
1 tsp vanilla extract
1 tsp Meyer lemon zest (see note 1)
2 tbsp Meyer lemon juice

Steps:

Preheat oven to 350F. Line the bottom and sides of a 9x5 inch loaf pan with parchment paper and generously grease with non-stick cooking spray. Set aside.
In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter, 1 1/2 cups ricotta cheese and 1 1/2 cups sugar on medium-high speed until incorporated, 2-3 minutes. The mixture will look like scrambled eggs at this point and that's OK!
Switch to low speed and add the eggs one at a time until combined. Then add 1 teaspoon vanilla, 1 teaspoon lemon zest and 2 tablespoons lemon juice.
Once your wet ingredients are incorporated, add your flour mixture a little a time until just combined. Do not over beat.
Transfer your batter into your pan and bake for 50-60 minutes or until a toothpick inserted in the centre comes out with minimal crumbs (see note 2).
Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.