Name: Lemon-Lime Ricotta Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 3 ⅛ cups; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Ground cardamom - ½ teaspoon; Ground ginger - ¼ teaspoon; Whole-milk ricotta cheese, at room temperature - 2 cups; White sugar - 2 cups; Unsalted butter, softened - 1 cup; Eggs, at room temperature - 6 large; Lemon zest - 2 tablespoons; Lemon juice - 2 tablespoons; Grated lime zest - 2 tablespoons; Lime juice - 1 ½ tablespoons; Powdered sugar - 1 cup; Heavy cream - 4 tablespoons; Salt - 1 pinch; Lemon juice - 2 teaspoons; Lemon zest - 1 teaspoon; Lime juice - 2 teaspoons; Grated lime zest - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Lime Ricotta Pound Cake

1. All-purpose flour - 3 ⅛ cups

2. Baking soda - ½ teaspoon

3. Salt - ½ teaspoon

4. Ground cardamom - ½ teaspoon

5. Ground ginger - ¼ teaspoon

6. Whole-milk ricotta cheese, at room temperature - 2 cups

7. White sugar - 2 cups

8. Unsalted butter, softened - 1 cup

9. Eggs, at room temperature - 6 large

10. Lemon zest - 2 tablespoons

11. Lemon juice - 2 tablespoons

12. Grated lime zest - 2 tablespoons

13. Lime juice - 1 ½ tablespoons

14. Powdered sugar - 1 cup

15. Heavy cream - 4 tablespoons

16. Salt - 1 pinch

17. Lemon juice - 2 teaspoons

18. Lemon zest - 1 teaspoon

19. Lime juice - 2 teaspoons

20. Grated lime zest - 1 teaspoon

How to cook deliciously - Lemon-Lime Ricotta Pound Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

2. Stage

Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.

3. Stage

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.

4. Stage

Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.

5. Stage

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.

6. Stage

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.