Lemon Ricotta Pound Cake πŸ‹πŸ°:

Ingredients πŸ‹πŸ°
– 1 1/2 cups all-purpose flour 🌾
– 1/2 teaspoon baking powder 🧁
– 1/4 teaspoon salt πŸ§‚
– 1/2 cup unsalted butter, softened 🧈
– 1 cup granulated sugar 🍚
– 3 large eggs πŸ₯š
– 1 cup ricotta cheese πŸ§€
– 2 tablespoons lemon zest πŸ‹
– 1 tablespoon lemon juice πŸ‹
– 1 teaspoon vanilla extract 🍦

For the Lemon Glaze πŸ‹πŸ­
– 1 cup powdered sugar 🍚
– 2 tablespoons lemon juice πŸ‹

Preparation 🍳
1. Preheat Oven: Preheat your oven to 350Β°F (175Β°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! πŸ˜‹

Perfect for a refreshing treat!