Zesty Lemon-Lime Ricotta Pound Cake!
Hello, lovely friends! Today, Im excited to share a delightful and refreshing dessert thats perfect for any time of the year Lemon-Lime Ricotta Pound Cake. This cake is wonderfully moist and bursting with the bright flavors of lemon and lime, making it a refreshing treat for your taste buds.
Time & Servings:
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 10
綾 Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 cup whole-milk ricotta cheese
1 teaspoon vanilla extract
1 lemon, zested and juiced
1 lime, zested and juiced
Powdered sugar for dusting optional
Instructions:
Preheat your oven to 350F 175C. Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
Add the ricotta cheese, vanilla extract, lemon zest, lemon juice, lime zest, and lime juice to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared loaf pan and spread evenly.
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, dust with powdered sugar before serving, if desired.
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