Lemon-Lime Ricotta Pound Cake

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Description

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Ingredients

  • 3 ⅛ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 2 cups whole-milk ricotta cheese, at room temperature
  • 2 cups white sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs, at room temperature
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lime zest
  • 1 ½ tablespoons lime juice
  • 1 cup powdered sugar
  • 4 tablespoons heavy cream
  • 1 pinch salt
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons lime juice
  • 1 teaspoon grated lime zest

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  2. Sift flour
  3. baking soda
  4. salt
  5. cardamom
  6. and ginger together in a large bowl. Set aside.
  7. Beat ricotta
  8. sugar
  9. and butter together in a separate large bowl on medium-high speed until mixture is very light
  10. 7 to 9 minutes. Mixture will look almost grainy and curdled–that is normal. Add eggs
  11. 1 at a time
  12. mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice
  13. until thoroughly incorporated. Add dry ingredients in three separate additions
  14. mixing until only just combined after each addition.
  15. Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
  16. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean
  17. 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
  18. To make the icing: whisk together powdered sugar
  19. heavy cream
  20. and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hr 30 mins

Servings: 12

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