Easy Lemon Ricotta Pound Cake

A terrific little cake with plenty of lemon flavor and an amazing moist texture. Lightly glazed with an intense lemon syrup for plenty of bite and tang. 

Author: Tricia

Ingredients

For the cake:

• 1 3/4 cup cake flour sifted after measuring
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup ricotta cheese room temperature
• zest of 1 lemon
• juice of 1 lemon
• 1 teaspoon vanilla
• 8 tablespoons unsalted butter room temperature
• 1 cup granulated sugar
• 4 large eggs room temperature, lightly beaten
• 1 cup fresh blueberries optional

For the lemon syrup:

• juice of 1-2 lemons about 1/4 cup
• 2 tablespoons granulated sugar

Instructions

1. Preheat oven to 325 degrees. 
2. Visit savingdessert.com for full instructions.

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