Lemon Ricotta Pound Cake 
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Ingredients
– 1 1/2 cups all-purpose flour 
– 1/2 teaspoon baking powder 
– 1/4 teaspoon salt 
– 1/2 cup unsalted butter, softened 
– 1 cup granulated sugar 
– 3 large eggs 
– 1 cup ricotta cheese 
– 2 tablespoons lemon zest
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract 
For the Lemon Glaze 
– 1 cup powdered sugar
– 2 tablespoons lemon juice
Preparation 
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add Ricotta and Flavorings: Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until combined.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the Glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
8. Glaze the Cake: Once the cake has cooled slightly, drizzle the lemon glaze over the top.
9. Serve: Allow the glaze to set before slicing and serving. Enjoy your light and lemony pound cake! 
Perfect for a refreshing treat!