Lemon Ricotta Pound Cake

• 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

1. Preheat oven to 350 degrees.
2. Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
3. Add sugar and blend.
4. Beat in one egg at a time until combined.
5. 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.
6. In a separate bowl whisk together dry ingredients.
7. Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
8. Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
9. 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.

cake flour, baking powder, salt, butter, ricotta cheese, sugar, eggs, vanilla, lemons, lemon

Taken from www.food.com/recipe/lemon-ricotta-pound-cake-424232 (may not work)