Name: Lemon-Raspberry Ricotta Pound Cake
Total time: 240 min
Ingredients: 0.75 cup granulated sugar; 5 tablespoons butter, softened; 3 large eggs, at room temperature; 0.75 cup whole-milk ricotta cheese; 3 tablespoons lemon juice plus 2 teaspoons, divided; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 0.75 cup all-purpose flour; 0.75 cup white whole-wheat flour; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 1.5 cups fresh raspberries; 2 tablespoons packed confectioners' sugar

Lemon-Raspberry Ricotta Pound Cake

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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.

Carolyn Casner

Published on March 30, 2021

Active Time:

20 mins

Total Time:

4 hrs

Servings:

Nutrition Profile:

Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

¾ cup granulated sugar
5 tablespoons butter, softened
3 large eggs, at room temperature
¾ cup whole-milk ricotta cheese
3 tablespoons lemon juice plus 2 teaspoons, divided
2 tablespoons lemon zest
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh raspberries
2 tablespoons packed confectioners' sugar

Directions

Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.
Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.
Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.
Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.
Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.

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.

Nutrition Facts (per serving)

206	Calories
8g	Fat
28g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 206
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 2g	7%
Total Sugars 15g
Protein 5g	10%
Total Fat 8g	10%
Saturated Fat 5g	25%
Cholesterol 67mg	22%
Vitamin A 291IU	6%
Sodium 190mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.