Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Lemon Ricotta Pound Cake
NUTRITION · PER SERVING80M COOK
CAL 100%·PRO 100%
CARBS 484G50% OF CAL
5G FIBER177G OTHER303G TOTAL SUGAR
FAT 193G45% OF CAL
114G SAT79G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist lemon-ricotta pound cake made with fresh lemon zest and juice. A light yet rich Italian-inspired dessert perfect for teatime or as a simple finale to a meal.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup (1 1/2 sticks | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups (196 g) cake flour or all-purpose
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- zest of 1 to 2 lemons
- 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)
At a glance
PER SERVING · TIME 80M
CAL 100%·PRO 100%
CARBS 484G50% OF CAL
5G FIBER177G OTHER303G TOTAL SUGAR
FAT 193G45% OF CAL
114G SAT79G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 2385mg
- Total sugar
- 303g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1310mg
- Calcium
- 916mg
- Iron
- 18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.