Lemon Ricotta Pound Cake

ALEXANDRA'S KITCHEN
10Ingredients
80Minutes
340Calories

Ingredients

US|METRIC
  • 3/4 cup unsalted butter (1 1/2 sticks | 6 oz | 170 g, at room temperature, plus more to grease the baking pan)
  • 1 1/2 cups cake flour (6.75 oz | 196 g, I use all-purpose)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 whole milk ricotta cheese (13 oz | 366 g cups)
  • 1 1/2 cups granulated sugar (12.5 oz | 360 g)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 lemons
  • 2 tablespoons lemon juice (freshly squeezed, less than 1 lemon, usually)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    340Calories
    Sodium15% DV370mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs16% DV49g
    Fiber4% DV1g
    Calories340Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol100mg33%
    Sodium370mg15%
    Potassium80mg2%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber1g4%
    Sugars31g62%
    Vitamin A10%
    Vitamin C30%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop