SOFT LEMON POUND CAKE
The lemon and ricotta pound cake is a soft and fragrant dessert, perfect for breakfast or a snack. The ricotta makes it particularly moist and light, while the lemon gives it a touch of freshness. I made this dessert for breakfast and after a week, I can say that it stayed soft and light, a healthy and light recipe for the whole family’s breakfast. But now follow me in the kitchen, I’ll show you how to prepare the soft lemon pound cake!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a mold about 9×4 inches
- 3 eggs
- 4 oz sugar
- 1 lemon (Zest and juice)
- 1 and 2/3 cups all-purpose flour
- 1/3 cup potato starch
- 1 packet baking powder
- 1/4 cup vegetable oil
- as needed powdered sugar (For decoration)
- 7 oz ricotta
Tools to prepare the soft lemon pound cake
- 1 Pound Cake Pan
- 1 Sieve
- 1 Spatula
- 1 Electric Whisk
Preparation of the soft lemon pound cake
As you can see from the video, the preparation of this dessert is extremely quick, so I recommend turning on the oven first and setting it to static mode at a temperature of 350°F.
In a bowl, place the eggs and sugar and use the whisk to beat until you get a light and frothy mixture.
When the mixture is light and fluffy, add the lemon zest (strictly organic) and then the ricotta, turn on the whisk again and beat until you get a smooth, lump-free batter.
Now add the oil and lemon juice, continuing to beat, and finally add the sifted dry ingredients (flour, starch, and baking powder), continuing to beat until you get a soft and buttery mixture as you can see in the video.
Grease with a little vegetable oil and flour a pound cake pan, pour the mixture and level it well, and bake in a static oven at 350°F for about 30 minutes.
Before taking the pound cake out of the oven, I recommend always doing the toothpick test, if it comes out dry, then the cake is ready to be removed, otherwise, we will need to continue baking a little longer.
Once completely cooled, remove the pound cake from the pan and decorate it with plenty of powdered sugar, and there it is, ready to be enjoyed in all its delicate and fragrant goodness!
One more tip:
* For a more intense aroma, you can use the zest of two lemons (but still the juice of one);
* Cooking times may vary depending on your oven’s characteristics, I recommend always doing the toothpick test;
* Use room temperature eggs, this way they will puff up faster and more easily;
* The soft lemon pound cake keeps well covered at room temperature.
