Delicious Meyer Lemon Ricotta Pound Cake
Do you love a loaf cake that’s moist, sweet but not overly sweet, soft, and has a touch of lemon? Well, if that answer is yes, you are going to flip over this delicious Meyer Lemon Ricotta Pound Cake! It’s perfect for anything from a special event or with your tea or coffee. I only used powdered sugar as a dusting for the top along with one tablespoon of raw sugar. No icing needed 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.
The batter was easy to make and looks dreamy.
Don’t be shocked but lemon desserts are great for the Fall season too! Yep, there’s nothing like a little sunshine in your day when the temps are cooling down. It’s not overly lemon either but rather the perfect pop of lemony flavor!
Do you love that pan as much as I do? I am so thrilled to own it. The loaf slid out perfectly too!
It’s called the Nordic Ware Anniversary Loaf Pan and it’s perfect for perking up any loaf cake you make.
All I did was use some cooking spray and voilà! No sticking at all! I found that PAM cooking spray for baking works best.
- 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 center of this Delicious Meyer Lemon Ricotta Pound Cake is so moist and has the perfect amount of ricotta – it’s literally one of the best loaf cakes I’ve made!
Want a bite? I know you do!
If you have any questions about this recipe, please leave them in the comments below.
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