Lemon-Lime Ricotta Pound Cake

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese--and a lemon-lime icing makes it even more delicious!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 532 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

Step 2

Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.

Step 3

Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, 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, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.

Step 4

Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.

Step 5

Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 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.

Step 6

To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.