This Lemon Ricotta Pound Cake with Candied Lemons is one of my favorite Lemon desserts. Good enough to be the first recipe I post on my blog. Not to mention it looks absolutely stunning and impressive but is actually quite easy to pull off.
Starting with a classic creaming method, this is the key to keeping any pound cake moist. Take the softened butter, ricotta and sugar then creaming together until light and fluffy. This is the first step to getting lift on this cake by incorporating air into the fats. Next add in the eggs one at a time to ensure they are evenly mixed.
The shining star that gives this recipe the bright and tangy flavor is the lemon juice and zest. The juice gives the cake a tart flavor and the zest will bring out the natural lemon essence. Be sure to use freshly squeezed lemon juice, this is a non-negotiable. A little bit of vanilla extract and then gently folding in the dry ingredients ensures no volume is lost. Make sure to bake this cake is a 9x5 loaf pan for the best results.
Another thing that I love about this cake is that it is not too sweet, which is why it pairs perfectly with the lemon glaze. Poking holes in the cake with either a toothpick or a skewer will help some of the glaze to soak into the cake, keeping it moist for days. Make sure to pour the glaze over after the cake has cooled a bit, but not too much. You want the glaze to soak in but to the point where there is still some on top to keep it shiny.
Finally one of my favorite additions and decorations to this cake is the candied lemons. You don't have to be an expert in the kitchen to make these, they are pretty easy to make. The key is to make sure not to burn the sugar or make caramel. You want to keep it very light and cook the lemons just till tender.
This Lemon Ricotta Pound Cake is an easy cake recipe made with ricotta cheese and flavored with bright lemon juice and zest. The ricotta is the key to the moist and tender crumb. The cake on its own isn't too sweet, which is what I prefer - but topped with a delicious lemon glaze and sweet candied lemons balances it just perfectly.
1. Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line with parchment paper.
2. In a large bowl add the sugar, butter, and ricotta cheese. With a handheld mixer or an electric mixer with the paddle attachment, beat the mixture on medium speed until light and fluffy. Slowly add in the eggs one at a time, making sure each egg is fully incorporated before the next one is added. Next, add in the lemon juice, lemon zest and vanilla extract and beat just until combined.
3. In a separate bowl mix together the flour, baking powder and salt. Using a spatula fold the flour mixture into the butter and ricotta mixture just until combined. Be careful not to over mix. Pour into the lined baking pan and bake for 50-55 minutes or until a toothpick or knife inserted into the center comes out clean.
4. While the cake is baking you can work on the candied lemons. Heat the sugar, water, and lemon juice in a skillet until the sugar dissolves. Add the lemon slices and cook on low until the liquid cooks down to a thick syrupy consistency. The lemons should be tender, but you do not want the lemons or syrup to brown. This will take approximately 20 minutes depending on the heat level. Remove from heat into and place on parchment paper, sprinkle with a little extra sugar and let cool.
5. Remove the cake from oven and let cool on a wire rack for 15-20 minutes. While the cake is cooling start on the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and salt until smooth. Poke a few holes in the cake with a skewer or toothpick and drizzle the glaze on top. Let the cake cool and the glaze set for about an hour before removing the cake from the pan and serving.