Lemon Ricotta Pound Cakes

I'm always in the mood for something sweet and lemony.  After being super sick for the past week, my appetite has been really poor.  I mean, for the girl who loves to eat, I've been getting by on toast and water to sustain me.  Don't get me wrong, my appetite is definitely coming back, but only little by little.  And honestly right now sweet things are the most appealing.  So, I came across a Barefoot Contessa Orange Pound cake recipe in my cookbook and decided to tweak it a bit.  I substituted lemon for the orange and ricotta cheese for the buttermilk.  It turned out great and I'll for sure make it again!  We ate one of the pound cakes with sliced strawberries and ice cream then a couple of days later I made a trifle out of the second pound cake.

Lemon Ricotta Pound Cakes {recipe adapted from Barefoot Contessa's Orange Pound Cake}


INGREDIENTS:

• 2 sticks butter, at room temperature
• 2 cups granulated sugar { I used 1 3/4 cup sugar}
• 4 extra large eggs, at room temperature
• 1/4 cup grated lemon zest {4-5 lemons}
• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. kosher salt
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup whole milk ricotta cheese
• 1 tsp. vanilla extract

Glaze for the loaf

• 1 1/2 cups confectioners' sugar, sifted
• 2-3 Tbsp. freshly squeezed lemon juice

DIRECTIONS:

  Heat the oven to 350 degrees.  Grease and flour two 8 by 4 inch loaf pans.  By greasing and flouring the pans it will ensure that the loaves pop out of the pans very easily.  

Cream the butter and sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy.  Beat in the eggs, one at a time, and the lemon zest.  Add the ricotta, lemon juice, and vanilla, beating thoroughly.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  Add the flour mixture 1 cup at a time being careful not to over beat.  Divide the batter evenly between the pans and bake for 45 to 55 minutes, until a cake tester comes out clean.  

When the cakes are done, let them cool for 10 minutes.  Take them out of the pans and place them on a baking sheet set over a tray.  Allow the cakes to cool completely before glazing.

To glaze:  Combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.  Add a few more drops of juice, if necessary, to make it pour easily.  Pour over the top of the cakes and allow the glaze to dry.  I wrapped mine loosely in foil and they lasted for 3 days.