For an extra burst of flavor, consider adding a teaspoon of lemon or lime extract to the batter. Room temperature ingredients are crucial for a smooth and well-emulsified batter. If you don't have a Bundt pan, a regular loaf pan can be used. Adjust baking time accordingly. The icing can be customized with different ratios of lemon and lime juice, depending on your preference.
Lemon-Lime Ricotta Pound Cake
-
PREP TIME20 mins
-
COOK TIME55 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING12 People
-
VIEWS18
Elevate your dessert repertoire with this exquisitely moist and flavorful pound cake. Infused with the bright, zesty essence of lemon and lime, and enriched with creamy ricotta cheese, it's a delightful symphony of textures and tastes that will leave everyone craving more. The citrus glaze adds a final touch of elegance and tang.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate72 g
-
Cholesterol152 mg
-
Fiber1 g
-
Protein11 g
-
Saturated Fat14 g
-
Sodium250 mg
-
Sugar44 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
02
Step
10 mins
Sift together the flour, baking soda, salt, cardamom, and ginger in a large bowl. Set aside.
03
Step
13 mins
In a separate large bowl, beat the ricotta cheese, granulated sugar, and softened butter together on medium-high speed until the mixture is very light and fluffy, about 7-9 minutes. The mixture might appear slightly grainy or curdled, which is normal. Add the eggs, one at a time, mixing well after each addition. Continue to beat the mixture on high speed for an additional 3-4 minutes. Mix in the lemon zest and juice, and lime zest and juice, until thoroughly incorporated. Gradually add the dry ingredients in three separate additions, mixing until just combined after each addition. Be careful not to overmix.
04
Step
2 mins
Pour the batter evenly into the prepared pan and smooth the top. Gently tap the pan on the counter a few times to remove any trapped air bubbles.
05
Step
1 hrs
Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, approximately 55-60 minutes. Let the cake cool in the pan for 15 minutes before carefully running a knife around the edges and center of the pan to loosen it. Invert the cake onto a wire rack to cool completely.
06
Step
5 mins
To prepare the icing: In a bowl, whisk together the powdered sugar, heavy cream, and a pinch of salt until the mixture is smooth and lump-free. Add the lemon and lime zests and juices and mix until thoroughly combined. Once the cake is completely cooled, pour the icing evenly over the top.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Michael Bayer
Jun 1, 2025I was a little hesitant about the cardamom and ginger, but they add such a lovely warmth to the cake. The icing is the perfect finishing touch!
Josefa Rogahn
May 17, 2025My family devoured this in one sitting. It's definitely a new favorite in our house!
Hugh Dubuque
May 15, 2025I had some trouble with the cake sticking to the pan, even after greasing and flouring. Next time, I'll try using baking spray with flour.
Ransom Williamson
Apr 17, 2025This cake is amazing! The ricotta makes it so moist and the citrus flavors are perfectly balanced.