So delicious!! Pinned. I think you’ll like this one! So lovely. It did but it was a little bit dense and crumbly. It’s so delicious. What I do is measure 2 tablespoons of juice, put them in ice cube trays then once they’re frozen, transfer them to Ziploc bags. I'd like to receive the free email course. This looks so good. Lemons are great. I usually always buys lemons and limes in bulk and usually always use them up before they are not so great. Tried out this recipe first to see if my sister would like it. . Lemons do remind me of warm days and sunshine. And I think you may be on to something with the ricotta. In a small bowl, stir together the lemon juice and confectioners sugar until slightly thick and smooth. Wait your reply. Butter and flour a bundt cake pan and set aside. Turned out fantastic! I just made this orange ricotta loaf and left it in 50 minutes. One of my new favorites! I don’t often do dessert but might have to make this for an event and try a bite or two…. So this is the best cake for me! Allow to sit at room temperature for 10 minutes. Delicious. I love that this can be totally prepped in advance, then all you need to do is assemble... 1 stick unsalted butter, at room temperature, Enjoy $10 off orders of $100 or more with code MANGIA. My husband is a huge fan of lemon desserts! Aloha from Hawai’i! I do the same thing. In a separate bowl, whisk together the heavy cream, remaining 2 tablespoons sugar and the vanilla extract until soft peaks form. I think the recipe did not have enough flour for three eggs and ricotta. I’ll have to try making my own lemon curd sometime. No, I mean REALLY love food!! LOL! Mahalo! Hope you like the cake T.M.! Yesterday, I made another three but doubled the lemon juice, lemon extract (I have been using that instead of vanilla extract), and zest per loaf. I hope your success in the kitchen continues! amzn_assoc_tracking_id = "theunlbak-20"; Can’t wait to try this recipe…yummy! Going to have to try. Let cool in pan for at least 15 minutes before turning out onto a wire rack. I def love sweet and salty food, this sounds delish! Marion, I hate wasting food, and I am sorry for your troubles … does your oven typically run cool? I followed your recipes exactly but when I put it in the loaf pan (9×5) it went to the top so I knew that I had to split it into 2 pans. In a small bowl, whisk together the flour, baking powder, salt and lemon zest. Anyway, Red didn’t want to make lasagna (which was what that ricotta cheese was for in the first place) so I had to find a way to use it. Preheat oven to 350F. Lemon Ricotta Cake. Tasted good but wouldn’t make this again. Oh that’s too bad about Meyer lemons. Ricotta is a soft Italian cheese, it can be used in sweet and savory dishes. This would be a great breakfast/brunch option too Have a most wonderful anniversary Lisa! Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream. I’m sure the wind chill and gloom will return but hey, for now, smiles all around. If I had my way, I would have a stash of pound cakes in my freezer for craving. This looks great!! How’d you like it? bread butter and lemon too great thanhks for sharing. Set aside. They’re a HUGE hit. That pound cake looks amazing! I am making it AGAIN today! And that’s it! I had some leftover ricotta in my fridge from a baked pasta dish that I made a couple days ago and decided to use the rest for this pound cake. you will not regret it! Try it! I’m so glad you liked it Tiffany! I have been baking for years. Bake for 60-70 minutes. I made this is pound cake it was the BEST lightest lemon pound cake I have ever made. In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. I had very high hopes for this…. Then add the ricotta and cream until fluffy, about 5 minutes. I took the recipe one step further and glazed it with a lemon juice powdered sugar glaze. And watch videos demonstrating recipe prep and cooking techniques. Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 1-1/2 c of flour is not enough. It’s definitely one of our favourites. Sounds great!!! It was still a little jiggly in the middle but I hoped it would tighten up as it cooled. Hi Stanka! Second, now I’m craving lemon pound cake but don’t have any. Most don’t unless they are brand new. So great to hear this, Sara! Sweet and salty, soft and moist, it’s perfect with your coffee in the morning or your favourite tea in the afternoon. SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE. The texture of this Meyer lemon ricotta pound cake is crumblier than my buttermilk pound cake; it’s also softer. Recipes for no-knead loaves and meals to savor every slice. It sings of spring! Hi Jolina this was very easy to make and delicious. I baked it until a thermometer stuck through the middle registered 200 degrees F. It took a little longer than an hour (probably around 75 minutes or so) in my oven, but once it was cooled and cut for eating it was perfectly cooked throughout. The inside was wet and eggy. It may take just as long, but I would start checking after 40 minutes or so. A thermometer is such a great tool for testing cake doneness. It’s easier and better, in my opinion, if you are open to giving it another go:, Also overran the 9 x 5 loaf pan – I feel like there’s an error in this recipe somewhere in the creaming process….the taste was very good. I LOVE lemon treats, and this one looks amazing Lynne!! Flavored with orange zest and orange (or almond) liqueur, this incredibly tasty and moist — thanks to a generous amount of ricotta cheese — pound cake is the perfect treat. Super moist, this is the perfect cake to entertain with. So. Guess what she’s getting for her birthday! Jelly what is Cointreau? I saw the comment about not being cooked. It’s one of our favourites too , Hi. It happened to me too the first time I tried it. I have a serious weakness for Meyer lemons and for poundcake. You can substitute the same quantity of zest and juice from regular lemons. Preheat the oven to 350 degrees F. Butter a 9x5 inch metal loaf pan and line the bottom and sides with a strip of parchment paper. Thanks for writing and sharing your notes , Amazing we can use this recipe for a wedding cake 3 tiar. This is one of the best cake recipes I have ever made. I think that might just work. Then, when it comes to the recipe, I love the idea of ricotta in the mix of ingredients. It does! This is AMAZING!!! Thanks, Leah! I really think you’ll like it. I’ve been sharing it with everyone i know. The Unlikely Baker . Sharon, are you looking for gluten free recipes for your friend? And I’m jealous haha. Oh, too bad about the Meyer lemons There’s always next season! Take lemons, for example. Poke holes in the cake using a wooden skewer before pouring on the glaze. It is a new family favorite. And yes, we have been smelling quite lemony lately lol. Had to throw out. This cake is a keeper. The pound cake is topped with a sugar lemon glaze that puts the cherry on top and has you going in for more. Completely bummed about it, too. I used “Chambord” raspberry liqueur instead of orange. Do not over beat. And I’ll bet you your oven does not bake at the temp it advertises. I’m glad to know I can do something with my lemons and ricotta cheese now! We love lemon as well! **. See Terms of Use for more information. Can’t wait to try it in a springform pan . I am lucky to have several very generous friends with Meyer lemon trees so I have an abundance of lemons. I imagine myself eating this with some fresh berries and whipped cream. Drizzle the lemon glaze over the top of the cake, sprinkle with candied lemon peel, and serve.