Lemon-Basil Ricotta Pound Cake

If you’re looking for a delightful twist on a classic dessert, this Lemon-Basil Ricotta Pound Cake is just the ticket. The combination of fresh lemon zest and fragrant basil elevates the traditional pound cake to a new level of sophistication and flavor.

Made with creamy ricotta, this cake has a moist texture that pairs beautifully with a light lemon glaze. Perfect for brunch, afternoon tea, or as a sweet ending to your dinner party, this cake is sure to impress your guests with its unique flavor profile.

Lemon-Basil Ricotta Pound Cake

Serves: 8 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 220 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon fresh basil, finely chopped
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream together the ricotta cheese, sugar, and butter until light and fluffy.
3. Beat in the eggs one at a time, then add the lemon zest, basil, and vanilla extract, mixing well between additions.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice, and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled pound cake.

For the best flavor, use fresh basil from your garden or a local market. If you don’t have ricotta on hand, you can substitute it with cream cheese, but the texture will be slightly different.

When storing the cake, keep it in an airtight container at room temperature for up to three days. You can also freeze slices for up to a month, just be sure to wrap them tightly to avoid freezer burn.