Preheat the oven to 325°F with the rack in the middle position. Lightly butter and flour two loaf pans and add a trimmed sheet of parchment paper into each pan widthwise. Sift together flour, baking powder, baking soda and salt and set dry ingredients to the side.
Use a hand or stand mixer to cream butter until light and fluffy. Add the sugar slowly, continuously beating for about 5 minutes. Add the eggs one at a time, beating after each addition until well incorporated. Add lemon juice, lemon zest and mix well.
Gradually stir in dry ingredients, using a spatula to bring the cake batter together. Add the ricotta and blend into the batter using the hand mixer on a low setting.
Divide the batter evenly between the two prepared pans. Smooth out the tops of each loaf with a spatula. Transfer to the oven and bake for one hour or until a cake tester inserted into the centre of the loaves comes away clean.
Transfer baked loaves in their pans onto a wire rack and cool for 15 minutes before pulling the parchment paper up to extract the loaves. Remove and discard parchment paper and allow the loaves to cool for an additional 30 minutes.
Prepare the glaze: Place icing sugar in a small bowl. Add lemon juice and buttermilk, stirring until sugar dissolves and the glaze is smooth. Slowly drizzle over the top of the loaves, allowing it to cascade down over the sides. Let glaze harden for about half an hour before cutting the cake into thin slices and serving.
Moist Lemon Pound Cake
Ingredients
3 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 sticks butter, room temperature
2 cups granulated sugar
4 extra large eggs, room temperature
½ cup lemon juice
1 tablespoon lemon zest
1 cup ricotta cheese, room temperature
For the glaze:
1½ cups icing sugar
2 tablespoons lemon juice
1 tablespoon buttermilk
Directions
Preheat the oven to 325°F with the rack in the middle position. Lightly butter and flour two loaf pans and add a trimmed sheet of parchment paper into each pan widthwise. Sift together flour, baking powder, baking soda and salt and set dry ingredients to the side.
Use a hand or stand mixer to cream butter until light and fluffy. Add the sugar slowly, continuously beating for about 5 minutes. Add the eggs one at a time, beating after each addition until well incorporated. Add lemon juice, lemon zest and mix well.
Gradually stir in dry ingredients, using a spatula to bring the cake batter together. Add the ricotta and blend into the batter using the hand mixer on a low setting.
Divide the batter evenly between the two prepared pans. Smooth out the tops of each loaf with a spatula. Transfer to the oven and bake for one hour or until a cake tester inserted into the centre of the loaves comes away clean.
Transfer baked loaves in their pans onto a wire rack and cool for 15 minutes before pulling the parchment paper up to extract the loaves. Remove and discard parchment paper and allow the loaves to cool for an additional 30 minutes.
Prepare the glaze: Place icing sugar in a small bowl. Add lemon juice and buttermilk, stirring until sugar dissolves and the glaze is smooth. Slowly drizzle over the top of the loaves, allowing it to cascade down over the sides. Let glaze harden for about half an hour before cutting the cake into thin slices and serving.
Moist Lemon Pound Cake
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A dense pound cake flavoured with ricotta cheese, lemon juice and zest, finished with a tangy lemon glaze…
No matter how you slice it, this MOIST LEMON POUND CAKE is awesome!
I found this recipe for a MOIST LEMON POUND CAKE tucked in the back of my mom’s recipe box. I played around with the ingredients until I hit upon this final version that makes one of the best lemon pound cakes out there. One thing for sure, this is a very easy lemon cake recipe to make and we love that!
Because this cake is baked in two medium-sized loaf pans instead of the usual tube or bundt pan, the recipe doesn’t follow the standard one-pound each of butter, flour, sugar, and eggs. It results in a cake that’s less sweet but has a subtle egg flavour and that all-important dense crumb texture.
There are only a few suggestions on preparing this glazed lemon pound cake:
TEMPERATURE
It’s important that all of your ingredients are at room temperature before you begin. This is especially important for the butter, eggs, and ricotta cheese. They’ll all blend together to a creamier, smoother consistency.
This recipe for MOIST LEMON POUND CAKE calls for the dry ingredients to be sifted, so, do so. I often sift three or four times just to make sure the flour, baking powder, baking soda, and salt are evenly distributed.
LEMON & RICOTTA CHEESE
My mom’s original recipe called for a quarter cup of lemon juice. I find that doubling it lends the finished cake a more intense lemon flavour.
The cup of ricotta cheese used in this recipe is a substitute for one cup of sour cream. I find the texture more velvety as a result. If you’d rather make a sour cream lemon pound cake, go ahead. I think this one is more flavourful.
Finally, a reminder to test the doneness of your loaves at the 45-minute mark. I prepare this favourite pound cake at the cottage with a vintage stove. The oven bakes shy of the true temperature so I’ve become accustomed to a full hour of baking. You’re pound cakes will be done when a cake tester inserted in the centre comes out clean.
Now if you’re a cake lover and want to try your hand at baking other wonderful recipes, why not start with our popular SOUR CREAM COFFEE CAKE. After that, make MARASCHINO CHERRY POUND CAKE, noted for its subtle almond flavours. Serve any and all of these baked delights with our SPICED CHAI LATTE – amazing! Everything is delish!
A lovely treat for an afternoon chit-chat with family and friends, this MOIST LEMON POUND CAKE is the perfect baked good whenever company visits!
Preheat the oven to 325°F with the rack in the middle position. Lightly butter and flour two loaf pans and add a trimmed sheet of parchment paper into each pan widthwise. Sift together flour, baking powder, baking soda and salt and set dry ingredients to the side.
Use a hand or stand mixer to cream butter until light and fluffy. Add the sugar slowly, continuously beating for about 5 minutes. Add the eggs one at a time, beating after each addition until well incorporated. Add lemon juice, lemon zest and mix well.
Gradually stir in dry ingredients, using a spatula to bring the cake batter together. Add the ricotta and blend into the batter using the hand mixer on a low setting.
Divide the batter evenly between the two prepared pans. Smooth out the tops of each loaf with a spatula. Transfer to the oven and bake for one hour or until a cake tester inserted into the centre of the loaves comes away clean.
Transfer baked loaves in their pans onto a wire rack and cool for 15 minutes before pulling the parchment paper up to extract the loaves. Remove and discard parchment paper and allow the loaves to cool for an additional 30 minutes.
Prepare the glaze: Place icing sugar in a small bowl. Add lemon juice and buttermilk, stirring until sugar dissolves and the glaze is smooth. Slowly drizzle over the top of the loaves, allowing it to cascade down over the sides. Let glaze harden for about half an hour before cutting the cake into thin slices and serving.
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