Directions:
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition.
Add the ricotta cheese, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil during the last 10 to 15 minutes of baking.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar for a finishing touch.
Slice and serve the Lemon Ricotta Pound Cake as is, or with a dollop of whipped cream or a scoop of ice cream for an extra indulgence.
I await your comments! Enjoy!
