Lemon Ricotta Pound Cake | Alexandra's Kitchen

61 ratings

· 1hr 20min · 1 serving

Inspired by Giada De Laurentiis ** UPDATE: If you love an olive oil cake, I've since adapted this recipe to use olive oil in place of butter. It's also a one-bowl job: One-Bowl Orange-Ricotta Pound Cake (Simple substitute lemon zest for the orange zest and fresh lemon juice for the orange liqueur.)** Notes: Important: You must use a 9x5-inch loaf pan or 10x5-inch loaf pan or something larger for this recipe, or, two 8x4-inch loaf pans, otherwise the batter may spill over into your oven, and…

Alexandra Stafford | Alexandra's Kitchen

192.7k followers

Ingredients

Comments

No comments yet! Add one to start the conversation.