Lemon Berry Ricotta Pound Cake Recipes

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LEMON RICOTTA POUND CAKE



Lemon Ricotta Pound Cake image

This lemon ricotta pound cake has a tender, moist texture, and a bright lemony glaze on top.

Provided by Giada De Laurentiis

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup ricotta cheese (at room temperature)
3 eggs (at room temperature)
3 teaspoons lemon zest (from 3 lemons)
3 tablespoons freshly squeezed lemon juice (from 1 lemon)
1/2 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
For the glaze:
1/2 cup powdered sugar
1/8 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
  • To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
  • In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
  • *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.

Nutrition Facts : ServingSize 8, Calories 480

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES



Ricotta Pound Cake with Lemon and Blueberries image

This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Provided by Lucille

Time 1h25m

Yield 12

Number Of Ingredients 9

1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
  • Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
  • Whisk almond flour and baking powder together in a separate bowl until well combined.
  • Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g

LEMON RICOTTA POUND CAKE



Lemon Ricotta Pound Cake image

I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.

Provided by carbsrfromhvn

Categories     Dessert

Time 1h5m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/2 ricotta cheese, whole milk
1 1/2 cups sugar
3 eggs, large
1 teaspoon vanilla extract
2 lemons, zest of
1 lemon, juice of

Steps:

  • Preheat oven to 350 degrees.
  • Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
  • Add sugar and blend.
  • Beat in one egg at a time until combined.
  • Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
  • In a separate bowl whisk together dry ingredients.
  • Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
  • Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
  • If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.

Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE



Lemon Berry Ricotta Cake With Mixed Berry Sauce image

Make and share this Lemon Berry Ricotta Cake With Mixed Berry Sauce recipe from Food.com.

Provided by Chef Jean

Categories     Dessert

Time 1h10m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup ricotta cheese
1/4 cup half-and-half (or milk)
1 1/2 teaspoons lemon extract
1 lemon, zest of
1 3/4 cups all-purpose flour
1 cup frozen berries (I use a blend, but you can use any kind of berry)
1 cup frozen mixed berries
1/4 cup sugar
1 tablespoon cornstarch

Steps:

  • FOR CAKE:.
  • Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
  • Cream butter and sugar until fluffy.
  • Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
  • Add the flour, mix until smooth.
  • Pour batter into pan and spread the berries(still frozen) over the top of the cake.
  • Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
  • Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
  • FOR SAUCE:.
  • While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
  • Serve a piece of cake with a spoon full of sauce over the top.

Nutrition Facts : Calories 351.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 88.7, Sodium 116, Carbohydrate 53.2, Fiber 0.6, Sugar 35.1, Protein 5.8

LEMON-LIME RICOTTA POUND CAKE



Lemon-Lime Ricotta Pound Cake image

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Provided by Kim

Time 1h30m

Yield 12

Number Of Ingredients 20

3 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 cups whole-milk ricotta cheese, at room temperature
2 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons grated lime zest
1 ½ tablespoons lime juice
1 cup powdered sugar
4 tablespoons heavy cream
1 pinch salt
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
  • Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
  • Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
  • To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

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