Lemon-Raspberry Ricotta Pound Cake
This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. Enjoy a slice as an easy brunch treat or evening dessert.
To make ahead
Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day.