Imen Dridi Giada De Laurentiis’ Lemon Ricotta Pound Cake is made with butter, sugar, ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract, mixed with flour and baking powder. It serves 8, takes about 1 hour to bake, and is topped with a lemon glaze for a delightful citrusy dessert.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Banana Blueberry Bread
- Giada De Laurentiis Italian Easter Bread
- Giada De Laurentiis Baccala Salad
💛 Why You’ll Love This Lemon Ricotta Pound Cake Recipe:
- Lemony Zest: It’s infused with vibrant lemon zest and juice for a refreshing citrus flavor.
- Moist Texture: The ricotta cheese keeps the cake moist and tender.
- Simple Preparation: Easy-to-follow recipe with common ingredients.
- Impressive Presentation: Perfect for serving to guests or as a special treat.
- Balanced Sweetness: Offers just the right amount of sweetness without being overly sugary.
❓ What Is Giada De Laurentiis Lemon Ricotta Pound Cake Recipe?
Giada De Laurentiis’ Lemon Ricotta Pound Cake combines butter, sugar, ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract with flour and baking powder. Baked to perfection and topped with a lemon glaze, it’s a moist and citrusy dessert delight.
🍋 Giada De Laurentiis Lemon Ricotta Pound Cake Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 cup ricotta cheese (at room temperature)
- 3 eggs (at room temperature)
- 3 teaspoons lemon zest (from 3 lemons)
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
🍞 How To Make Giada De Laurentiis Lemon Ricotta Pound Cake
- Warm the oven up to 350 degrees F. Butter a 9×5-inch cake pan and put a strip of parchment paper around the sides and bottom.
- Put the ricotta cheese, sugar, and butter in a big bowl. On medium speed, beat the mixture with a hand mixer for about 3 minutes, until it is light and fluffy.
- Slow down the machine and add the eggs one at a time, making sure that each one is fully mixed in before adding the next. Mix the lemon zest, lemon juice, and vanilla flavor together by beating them together.
- Salt, baking powder, and flour should all be added. With a rubber spatula, mix the items together until they are just combined. Do not mix too much.
- If you stick a toothpick in the middle and it comes out clean, it’s done baking. Place on a rack and let cool for an hour.
- Mix the powdered sugar, salt, and lemon juice in a small bowl with a whisk until the mixture is smooth. Use a small stick to make a few holes in the cake.
- Put the glaze over the top and wait at least 15 minutes for it to set. Take it out of the pan and cut it into pieces to serve.
💭 Recipe Tips
- Prep the Pan: Butter the cake pan and line it with parchment paper for easy removal. This prevents the cake from sticking to the pan.
- Creaming Mixture: When beating the ricotta cheese, sugar, and butter, aim for a light and fluffy texture. This usually takes about 3 minutes on medium speed.
- Lemon Zest and Juice: Incorporate the lemon zest, lemon juice, and vanilla extract to infuse the cake with citrus flavor.
- Baking Time: To check for doneness, insert a toothpick into the center of the cake. It’s done when the toothpick comes out clean. Avoid overbaking to keep the cake moist.
- Cooling: Allow the cake to cool in the pan on a rack for about an hour before glazing. This helps the cake set and prevents it from falling apart when removed from the pan.
🍨 What To Serve With Lemon Ricotta Pound Cake?
Serve Lemon Ricotta Pound Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added richness and contrast fresh berries, such as strawberries or raspberries, make a delightful and fruity accompaniment.
🎚 How To Store Leftovers Lemon Ricotta Pound Cake?
- Refrigeration: Wrap Leftovers Lemon Ricotta Pound Cake tightly in plastic or foil and place it in an airtight container it’ll stay fresh in the fridge for 3-4 days.
- Freezing: For longer storage wrap slices individually and freeze Leftovers Lemon Ricotta Pound Cake they’ll be good for 2-3 months. Thaw at room temperature when ready to enjoy.
🥵 How To Reheat Leftovers Lemon Ricotta Pound Cake?
- Oven Reheat: Warm the oven to 350°F (175°C)wrap Leftovers Lemon Ricotta Pound Cake slices in foil, and heat for about 10 minutes until warm.
- Microwave Reheat: Place Leftovers Lemon Ricotta Pound Cake slice on a plate, microwave on medium for 20-30 seconds, and check if it’s warm enough.
FAQs
What makes Lemon Ricotta Pound Cake different from regular pound cake?
Lemon Ricotta Pound Cake is distinct because it includes ricotta cheese, which adds a creamy texture and a rich flavor. The lemon zest and juice provide a fresh, citrusy tang that contrasts the sweetness, making it moister and more flavorful than traditional pound cake.
Why did my Lemon Ricotta Pound Cake sink in the middle?
This can happen for a few reasons: overmixing the batter, opening the oven door too early, or underbaking. Ensure accurate measurements, especially for the leavening agents, and avoid opening the oven frequently to keep a consistent temperature.
Why is my Lemon Ricotta Pound Cake dense or dry?
This could be due to overmixing the batter, measuring flour incorrectly (always spoon and level, don’t scoop), or overbaking. Make sure your ricotta is not too dry; it should be creamy and moist.
How do I know when Lemon Ricotta Pound Cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few crumbs attached but no wet batter. The top should be golden brown, and the cake should start to pull away from the sides of the pan.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Bechamel Sauce
- Giada De Laurentiis Chicken Piccata Meatballs
- Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata
Giada De Laurentiis Lemon Ricotta Pound Cake Nutrition Facts
Amount Per Serving
- Calories: 401
- Total Fat: 28g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 11g
- Cholesterol: 69mg
- Sodium: 548mg
- Total Carbohydrates: 32g
- Dietary Fiber: 0.5g
- Sugars: 27g
- Protein: 6.9g
Giada De Laurentiis Lemon Ricotta Pound Cake
Description
Giada De Laurentiis’ Lemon Ricotta Pound Cake is made with butter, sugar, ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract, mixed with flour and baking powder. It serves 8, takes about 1 hour to bake, and is topped with a lemon glaze for a delightful citrusy dessert.
Ingredients
Instructions
- Warm the oven up to 350 degrees F. Butter a 9×5-inch cake pan and put a strip of parchment paper around the sides and bottom.
- Put the ricotta cheese, sugar, and butter in a big bowl. On medium speed, beat the mixture with a hand mixer for about 3 minutes, until it is light and fluffy.
- Slow down the machine and add the eggs one at a time, making sure that each one is fully mixed in before adding the next. Mix the lemon zest, lemon juice, and vanilla flavor together by beating them together.
- Salt, baking powder, and flour should all be added. With a rubber spatula, mix the items together until they are just combined. Do not mix too much.
- If you stick a toothpick in the middle and it comes out clean, it’s done baking. Place on a rack and let cool for an hour.
- Mix the powdered sugar, salt, and lemon juice in a small bowl with a whisk until the mixture is smooth. Use a small stick to make a few holes in the cake.
- Put the glaze over the top and wait at least 15 minutes for it to set. Take it out of the pan and cut it into pieces to serve.
Notes
- Prep the Pan: Butter the cake pan and line it with parchment paper for easy removal. This prevents the cake from sticking to the pan.
- Creaming Mixture: When beating the ricotta cheese, sugar, and butter, aim for a light and fluffy texture. This usually takes about 3 minutes on medium speed.
- Lemon Zest and Juice: Incorporate the lemon zest, lemon juice, and vanilla extract to infuse the cake with citrus flavor.
- Baking Time: To check for doneness, insert a toothpick into the center of the cake. It’s done when the toothpick comes out clean. Avoid overbaking to keep the cake moist.
- Cooling: Allow the cake to cool in the pan on a rack for about an hour before glazing. This helps the cake set and prevents it from falling apart when removed from the pan.
