Dessert
Lemon-Raspberry Ricotta Pound Cake
Lemon and raspberry weave through each soft, buttery slice, while ricotta keeps the crumb lush and meltingly tender. Fresh berries release bursts of sweet-tart juice against a bright citrus glaze that clings to every bite.
- Total
- 1 hr 30 min
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Serves
- 12
Nutrition per Serving
- Calories
- 206
- Protein
- 5g
- Carbs
- 28g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 15g
- Sodium
- 190mg
Ingredients
- 3/4 cup granulated sugar
- 5 tbsp butter, softened
- 3 large eggs, at room temperature
- 3/4 cup whole-milk ricotta cheese
- 3 tbsp lemon juice plus 2 teaspoons, divided
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup fresh raspberries
- 2 tbsp packed confectioners' sugar
Instructions
- Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.
- Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.
- Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.
- Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.
- Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.