Lemon Ricotta Pound Cake • Mother’s Day • Handmade Accordion Book

ALEXANDRA'S KITCHEN
10Ingredients
Seconds
850Calories

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 used 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)
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    NutritionView More

    850Calories
    Sodium38% DV920mg
    Fat60% DV39g
    Protein20% DV10g
    Carbs41% DV124g
    Fiber16% DV4g
    Calories850Calories from Fat350
    % DAILY VALUE
    Total Fat39g60%
    Saturated Fat23g115%
    Trans Fat
    Cholesterol250mg83%
    Sodium920mg38%
    Potassium210mg6%
    Protein10g20%
    Calories from Fat350
    % DAILY VALUE
    Total Carbohydrate124g41%
    Dietary Fiber4g16%
    Sugars76g152%
    Vitamin A25%
    Vitamin C80%
    Calcium20%
    Iron30%

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

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