I finally just got a bread pan (I know, what took me so long??). I’d had this recipe for lemon ricotta poundcake laying around and had to try it. Lemon ricotta pancakes are amazing so the poundcake had to be too right??
This recipe is super simple and can be made for either 1 regular sized bread pans, or three mini ones.
Here’s what you’ll need:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
zest of 1 to 2 lemons
2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)
First, preheat your oven to 350 degrees. Next get a medium bowl, and mix together your flour, salt, and baking powder. Set that aside for now. With a mixer, cream the butter with the sugar and ricotta cheese. Mix for about 3 minutes or so. Next, beat in the three eggs one at a time.
Once that’s mixed in well, add in your lemon zest, vanilla, and lemon juice.
Once that’s done, slowly mix in your dry ingredients.
Pour the batter into your bread pan(s) and bake for 50-60 minutes.
Let it cool and enjoy!