Lemon Ricotta Pound Cake - cooking recipe

Ingredients

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/2 ricotta cheese, whole milk
1 1/2 cups sugar
3 eggs, large
1 teaspoon vanilla extract
2 lemons, zest of
1 lemon, juice of

Preparation

Preheat oven to 350 degrees.
Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
Add sugar and blend.
Beat in one egg at a time until combined.
Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
In a separate bowl whisk together dry ingredients.
Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.