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Lemon-Lime Ricotta Pound Cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Buttery citrus pound cake made with ricotta cheese, topped with lemon-lime icing for a flavorful and moist treat.
Ingredients:
  • 3.125 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cardamom
  • 0.25 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
  • 1.5 tablespoons lime juice
  • 1 cup powdered sugar
  • 4 tablespoons heavy cream
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons lime juice
  • 1 teaspoon grated lime zest
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch fluted tube pan like a Bundt® pan.
  • Combine flour, baking soda, salt, cardamom, and ginger in a large bowl, then set aside.
  • In a separate large bowl, beat ricotta, sugar, and butter on medium-high speed until very light, about 7 to 9 minutes. The mixture may look almost grainy and curdled, which is normal. Add eggs one at a time, mixing well after each addition. Beat on high speed for another 3 to 4 minutes. Stir in lemon zest, lemon juice, lime zest, and lime juice until fully incorporated. Gradually add dry ingredients in 3 parts, mixing until just combined after each addition.
  • Evenly spread the batter in the pan and make sure the top is smooth. Tap the pan on the counter a few times to get rid of any air bubbles.
  • Bake in the preheated oven for 55 to 60 minutes or until a bamboo skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then gently run a knife around the edges and center to loosen. Invert the cake onto a wire rack to cool completely.
  • Prepare the icing by whisking powdered sugar, heavy cream, and salt until smooth. Stir in the lemon and lime zests and juices until well incorporated. Drizzle the icing over the cooled cake.

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