Recipe
Stay Cool This Summer With This Lemon-Ricotta Pound Cake
The following excerpt and recipe for One-Bowl Lemon-Ricotta Pound Cake is from Alexandra Stafford's cookbook "Pizza Night." It's available for purchase on Amazon and Barnes & Noble.
This is an adaptation of an old favorite Giada De Laurentiis recipe, reworked to make it a one-bowl job, allowing it to come together very quickly. Made with ricotta and olive oil, it’s an exceptionally moist cake that stays so for days, and it’s a dessert I love serving any time of year, at the height of citrus season in the winter months and in the summer with fresh berries alongside. I almost always make it in a standard loaf pan, but you can divide the batter among three small loaf pans, too. The smaller loaves are great if you want to freeze the cake for a future pizza night, and they also make great gifts.
One-bowl Lemon-Ricotta Pound Cake
- Prep Time: 10 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 25 mins
- Servings: 1
Ingredients
- Softened butter for the pan
- 1 tbsp sugar for the pan
- 3 large eggs
- 1½ cups whole-milk ricotta cheese
- 3/4 cup extra-virgin olive oil
- Grated zest 1 lemon
- 2 tbsp fresh lemon juice
- 1½ cups sugar
- 1 tsp Diamond Crystal kosher salt
- 2½ tsp baking powder
- 1½ cups all-purpose flour
- Fresh berries - optional for serving
Photograph by Eva Kolenko
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Photograph by Eva Kolenko