Lemon Ricotta Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dense, moist lemon pound cake made with ricotta cheese and topped with a bright lemon glaze. The ricotta keeps the cake tender while the lemon provides tartness and freshness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 whole eggs
- 1 cup whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest from 1 lemon
- Juice from 1 lemon
- 1 cup powdered sugar
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 167mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 71mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.