Citrus Ricotta Pound Cake

I found a recipe recently online for Lemon Ricotta Pound Cake. I have a Meyer Lemon bush that is just loaded with them and needs to be used up. So when I stumbled onto that page I decided to grab the recipe and play with it. I used lemons from my yard but also added the zest and juice of one navel orange. I love both lemons and oranges so I thought it would be a great taste. I also added some Vanilla extract. The lemon/orange/vanilla combo is just so very Italian and a taste that I love. The only thing I would do is line the pans with parchment paper the next time I make it. I think the extra juice makes it extra sticky. The recipe called for one loaf pan but I found I had extra and could almost make two. So I used a couple silicone pans that I had to use up the extra. Thats what you see up there.

We loved this so much that I'm going to serve it for our Easter dessert. Instead of my typical Strawberry shortcake, I'm going to use slices of this for the base. Then Ill top with my sliced strawberries macerated in a bit of brown sugar and Grand Marnier. Top it with fresh whipped cream.


CITRUS RICOTTA POUND CAKE makes 1-2 loaves.

3/4 c. butter softened
1 1/2 c. whole milk ricotta cheese (one 15oz. container)
1 1/2 c. sugar
3 large eggs
2 t. vanilla extract
1 t. salt
3 t. baking powder
1 1/2 c. flour
juice and zest of 2 lemons
juice and zest of one large orange
powdered sugar for tops

Preheat oven to 350 degrees and place oven rack in the center position. Grease and flour a 9 inch loaf pan. Sift flour, baking powder, together and set aside. In a stand mixer bowl, cream butter, ricotta, and sugar till light and fluffy. Add eggs one at a time, allowing each to incorporate before adding the next. Add vanilla, zest and juice of lemons and orange. Set mixer on low and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so. Pour the batter into the prepared loaf pan, smoothing the batter. Bake the cake on the center rack for 15 minutes, then lower heat to 325 degrees, and bake 50 to 60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean. (Baking time is approximate, the amount of water in the ricotta determines the baking time.) Cool the cake inside the pan for 15 minutes before removing. Remove and let cake cool completely. Sprinkle with powdered sugar slice and serve.

Smaller pans will be done before the loaf pan. The loaf pan may need to go a bit longer so test. When a skewer inserted comes out clean, its done. The cake will be very moist and almost pudding like tho when cooled and sliced.