Two Peas & Their Pod · by Maria Lichty★ 4.5 (2)
Lemon Ricotta Pound Cake with Berries
NUTRITION · PER SERVING—
CAL 25%·PRO 17%
CARBS 65G51% OF CAL
2G FIBER23G OTHER40G TOTAL SUGAR
FAT 25G44% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, citrus-scented pound cake made with ricotta and topped with fresh berries and cream. Light and elegant, perfect for a dessert course.
dessertbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups ricotta cheese
- 1 1/2 cups granulated sugar (plus 1 tablespoon)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 lemons (zested)
- 2 cups mixed berries (fresh or frozen (if using frozen thaw before using))
- Whipped cream for serving (optional)
At a glance
PER SERVING
CAL 25%·PRO 17%
CARBS 65G51% OF CAL
2G FIBER23G OTHER40G TOTAL SUGAR
FAT 25G44% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 367mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 130mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.