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

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.