Do you love a loaf cake that’s moist, sweet but not overly sweet, soft, and has a touch of lemon? If that answer is yes, you will flip over this delicious Meyer Lemon Ricotta Pound Cake!
It’s perfect for anything from a special event with your tea or coffee. And you only need powdered sugar as a dusting for the top and one tablespoon of raw sugar. No icing is required on this beauty!
Not only is this Meyer Lemon Ricotta Pound Cake a beauty, but it’s so darn good! It’s the best I’ve ever made. I love this recipe. I know you will too. Meyer lemons are a small, sweet hybrid lemons. They’re thought to be a cross between a regular lemon but taste sweeter and are perfect for baking.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup room temperature unsalted butter
- 1 1/2 cups ricotta cheese – I used whole milk ricotta
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon Meyer lemon zest
- 2 tablespoons Meyer lemon juice
Preheat oven to 350F. Generously grease the bottom and sides of a 9x5 inch loaf pan and set it aside.
In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt.
Beat 3/4 cup butter, 1 1/2 cups ricotta cheese and 1 1/2 cups sugar on medium-high speed until incorporated about 2-3 minutes. You can a handheld electric mixer or a stand mixer fitted with the paddle attachment – either one works great.
Using a low speed, add the eggs one at a time until combined.
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 center comes out with minimal crumbs.
Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.
- You can substitute the same quantity of zest and juice from regular lemons if you don't have Meyer lemons on hand.
- If you notice that your cake is getting too brown too fast, you can cover the top loosely with aluminum foil midway and continue baking although I love that little bit of browning that takes place.
The batter was easy to make and looked dreamy. Thanks to the Myer lemons and ricotta cheese, you’ll love the texture combination.
Don’t be shocked, but lemon desserts are great for the Fall season! There’s nothing like a bit of sunshine in your day when the temps are cooling down. It’s not overly lemon either but rather the perfect pop of lemony flavor!
Meyer Lemon Ricotta Pound Cake – Presentation Counts!
Do you love that pan as much as I do? I am so thrilled to own it. The loaf slid out perfectly too! The pan used is called the Nordic Ware Anniversary Loaf Pan, and it’s perfect for perking up any loaf cake you make. This loaf pan is ideal for many different cakes and makes a beautiful presentation. After all, presentation counts!
All I did was use some cooking spray, and voilà! No sticking at all! I found that PAM cooking spray for baking works best. This Meyer Lemon Ricotta Pound Cake is simply delicious any time of year.
This Meyer lemon ricotta cake tastes light and full of flavor! The fresh Meyer lemons aren’t overly tart and brings the entire cake together perfectly.
The center of this Delicious Meyer Lemon Ricotta Pound Cake is moist and has the perfect amount of ricotta – it’s one of the best loaf cakes you’ll bake!
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