Grammy's Kitchen · Pound Cake · Lemon Ricotta Pound Cake
One of 63 pound cake recipes we measured
from alexandracooks.com
68 cooks on alexandracooks.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 87% | 94% |
| total sugar | 153% | 167% |
| egg | 77% | 83% |
| leavener | 4% | 1% |
| salt | 3% | 1% |
| liquid | 0% | 34% |
| dairy | 0% | 57% |
| acid | 16% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 3/4 cup (1 1/2 sticks | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan |
| 196 g | 1 1/2 cups (196 g) cake flour or all-purpose |
| 8 g | 2 teaspoons baking powder |
| 6 g | 1 teaspoon kosher salt |
| 366 g | 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese |
| 300 g | 1 1/2 cups (300 g) granulated sugar |
| 150 g | 3 large eggs |
| 4 g | 1 teaspoon pure vanilla extract |
| zest of 1 to 2 lemons | |
| 31 g | 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually) |
Method: 3 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is one of my favorite recipes. Thank you Alexandra! I wanted to write to let you know that I have found tthis recipe as it is made makes two full 9x5 loaf pans. No overflow. Just put equal amounts of batter in each pan and you will have two full size ” — a cook, 5.0★
“I want to start by saying that I’m one of those people who typically follows any baking recipe exactly as it is written. That being said, I weighed all of my ingredients and used everything just as the recipe stated. Deep down I wanted to line my pan with parc” — a cook, 5.0★