Lemon-Raspberry Ricotta Pound Cake
This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. Enjoy a slice as an easy brunch treat or evening dessert.
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- Prep time
- 1 hr 12 min
- Cook time
- 2 hr 48 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 0.75 cup granulated sugar
- 5 tablespoons butter, softened
- 3 large eggs, at room temperature
- 0.75 cup whole-milk ricotta cheese
- 3 tablespoons lemon juice plus 2 teaspoons, divided
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.75 cup white whole-wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh raspberries
- 2 tablespoons packed confectioners' sugar
Instructions
- 1
Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.
- 2
Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.
- 3
Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.
- 4
Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.
- 5
Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.