Plethora of Ricotta

Lemon Ricotta Pound Cake

What do you do when ricotta is on sale, even if you cook for one and the size that’s on sale is the “family size”, 32 ounce?

Buy it and bake cakes with it, that’s what!

Trying my hardest to steer away from flour/butter/sugar, that’s why I decided not to bake a cake for my recent birthday and went with fresh tarts (which by the way also include flour/butter/sugar).  I was craving cake because I skipped cake – go figure!

Found a few recipes for a coffee cake which contained less sugar but decided on this Lemon Ricotta Pound Cake, of all choices.

Straight from the oven, I immediately sliced it and doled it out to friends and neighbors.  I actually stored a big piece in the freezer; it’s in there now.  Out of sight, out of mind – well, maybe.

I used this recipe from a fellow food blogger, Alexandra Cooks making slight changes:  used 2 eggs, used ½ cup of plain Greek yogurt, and used 1 cup of ricotta.  Really easy recipe with buttery, moist results!  So good, really!

Lemon Ricotta Pound Cake


1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon kosher salt
1 ½ sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 cups whole-milk ricotta cheese (I used 1 cup of part-skim)
2 large eggs
1 teaspoon pure vanilla extract
zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
½ cup Greek yogurt, plain


Preheat the oven to 350ºF. Grease a 9x5x3” loaf pan or 3 mini loaf pans and line bottom with parchment.

In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

Using a mixer, cream the butter, ricotta and granulated sugar until blended, it’s ok if there are some visible pieces of butter/cheese. In other words, the batter will not look entirely smooth. With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, careful to just combine and not over mix.

Add to pans and bake for about 40 minutes; test with a skewer or toothpick for doneness.

**Note:  a couple of changes I would make – cream the butter and sugar first for about 5 minutes then add the remaining wet ingredients; I would also use 1 stick of butter and 1 cup of sugar instead of 1 and 1/2.  I do plan to bake this again as it is so easy and results are great!


Lemonade Cake 2015 B’Day Cake

Lemonade Cake

All the air pockets to be filled with lemon-y yumminess.

Lemonade Cake

Fruit and cream, pretty much any fruit – bananas, blueberries, lemons, strawberries, you name it – are my ultimate flavors when it comes to sweet treats!

This years’ birthday cake was decided on immediately after reading the ingredients for this Lemonade Cake.  I put my personal spin on it by adding plain Greek yogurt, freshly squeezed lemon juice and whipped cream.

It was also a really nice surprise to be able to share this cake (and my birthday) with the spirit of my Sweetheart on the day we gathered to remember him.  It just worked out that way.

Lemonade Cake

So fun to get messy.

Lemonade Cake

There’s the lemon curd from the Farmer’s Market.

Lemonade Cake

Controlled mess. Mint leaves on top also from the Farmer’s Market.

Lemonade Cake

It’s done!

Lemonade Cake

Mmmmm-minty and fresh-shshshsh!

Lemonade Cake

Well, that’s that…

Here are some of the comments about the cake from that day:

“This is the best thing I’ve tasted all day!”
“It is delicious!”
“So creamy and fresh-tasting!”
“That cake was the ‘bomb’!”
“I have to have a second piece!”

The cake was one of the simpler desserts I’ve made with straight-forward procedures and easy to find ingredients.  Also an excellent flavor for the warm months coming up!  Enjoy!

The recipe.

Lemonade Cake

Yield = 1, two-layer 9” cake


2 C flour
1 t baking powder
½ t salt
½ t baking soda

½ C plain yogurt
¾ C milk

1 ¼ C sugar
7 T butter, softened
1 T lemon zest

Added to Creamed Mixture
3 T lemonade concentrate
2 t vanilla extract
2 large eggs
2 large egg whites – slightly whipped

Sift all dry ingredients into a bowl and combine well; add wet ingredients to a separate bowl and mix well; cream the softened butter and lemon zest with the sugar until light and fluffy; add the lemonade concentrate and vanilla and continue to mix; add eggs one at a time and mix well.

To the creamed mixture, add the dry and wet mixtures alternating and be careful not to overmix.  Add to prepared pans and bake at 350F for about 25 minutes.

Lemonade Frosting

2 T butter, softened
3 t lemon zest
2 t lemonade concentrate
½ t lemon juice
½ t vanilla
8 oz. cream cheese
3-3 ½ C confectioners’ sugar
8 oz. freshly whipped cream (whipping cream, ½ t vanilla, 1 t confectioners’ sugar, ½ t cream of tarter)

Process:  combine all ingredients except whipped cream and blend well; fold in the freshly whipped cream.

Between layers you can add any filling you like.  Some suggestions:  lemon curd, fruit jams or purees, lemon glaze or frosting.

I made 1 ½ portions of this recipe for a three-layer, 9” cake.

Lemonade Cake

This is MY slice!