Lemon-Raspberry Ricotta Pound Cake

  

Ingredients

¾ cup granulated sugar

5 tbsp butter, softened

3 large eggs, at room temperature

¾ cup whole-milk ricotta cheese

3 tbsp lemon juice plus 2 teaspoons, divided

2 tbsp lemon zest

1 tsp vanilla extract

¾ cup all-purpose flour

¾ cup white whole-wheat flour

1 ½ tsp baking powder

½ tsp salt

1 ½ cups fresh raspberries

2 tbsp packed confectioners' sugar  

 

 Preparations

Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.

Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.

Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.

Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.

Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.

To make ahead

Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day.

 

 

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