Lemon Ricotta Pound Cake

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This has been a weird year for weather and in central North Carolina we saw a lot more (6 inches, woo!) more snow than usual. One day it was 70 degrees and the next it would be 30 with sleet. See what I mean? All these unpredictable snowstorms and icy roads meant a lot of canceled classes and work for me. Which meant a lot of time indoors with my brother and his terrible taste in TV programs (aside from the most sports games ever, he also enjoys Cops, Gold Rush and Bar Rescue… if you’re familiar with any of those you understand my pain).

As the cabin fever set in I decided the only thing for it was to go on a baking spree. In anticipation of being snowed in, my mom stocked the fridge with butter and eggs before leaving town (very smart considering what happens when her son gets control of the TV). I made macarons, muffins, cookies, lemon curd and a delightful cake lemon ricotta cake from this blog. There is nothing quite like a bright, lemony cake to raise your spirits and mimic the freshness of spring when you’re stuck inside.

Ingredients:

  • 1 1/2 cups gluten-free flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. lemon zest, from about 2ish lemons
  • 1 stick unsalted butter, at room temp
  • 1 cup sugar
  • 3 eggs, also at room temp
  • 1 cup ricotta cheese
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract

Directions:

  1. Preheat oven to 350 degrees F and spray loaf pan. Cut and place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides.
  2. In a medium bowl whisk (and/or sift!) together the gf flour, baking powder, salt, and lemon zest. Set aside. In your mixer fitted with paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
  3. Add the eggs and beat until incorporated. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed until well incorporated.
  4. With the mixer on low, add the flour mixture and mix just until combined.
  5. Pour batter into pan and bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Let cool before removing from pan – make glaze while cooling!
    1. To make glaze, combine 1 cup powdered sugar, 1/2 tsp. lemon zest, 1/2 tsp. almond extract and 3 Tbsp. of lemon juice. Wait until completely cooled before pouring glaze over cake.

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Enjoy with a cup of tea and a book, or serve up with a little fresh whipped cream after a light meal. You can’t go wrong with this recipe. The only thing I changed from the original was my use of a gluten-free flour blend (xanthan gum included).

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