Typically all you want for a day snack is one thing simply candy sufficient to accent that cup of espresso or tea. Meals Community host Giada De Laurentiis‘ Lemon Ricotta Pound Cake combines the smooth, delicate flavor of ricotta cheese with lemon’s citrusy brightness for a flavorful snack that hits the spot.
You could have already got the elements for this unbeatable snack
De Laurentiis’ lemon ricotta pound cake showcases considered one of her favourite taste combos: shiny citrus with creamy ricotta, as she famous on her way of life and meals weblog Giadzy.
“If you all know me, you know that ‘lemon ricotta’ is a popular phrase in my dessert vocabulary!,” the Meals Community character wrote. “It’s an especially lovely combination in this pound cake. The ricotta gives the cake a moist, tender crumb, and the lemon glaze on top ties it all together. I love having a small slice of this cake with afternoon tea or coffee.”
For this scrumptious deal with, you’ll want butter, sugar, ricotta cheese, eggs, lemon zest and juice, vanilla extract, flour, baking powder, and kosher salt. For the glaze, you’ll want powdered sugar, salt, and extra lemon juice.
De Laurentiis’ snack cake is extremely simple to make
The butter, sugar, and ricotta cheese are crushed till clean in a handheld mixer. De Laurentiis notes the butter must be at room temperature and even softer to make sure a fluffy batter when it’s all combined collectively. The eggs are added one by one adopted by the zest, juice, and vanilla.
Now the dry elements are added with a rubber spatula. Slowly stir in the flour, baking powder, and salt, being cautious, the chef says, to “not overmix.” The batter is spooned right into a greased 9 x 5 loaf pan and positioned right into a preheated 350-degree F oven.
Whereas it’s baking is a good time to assemble the cake’s glaze. The powdered sugar, salt, and juice are whisked till the combination is clean. After the cake has cooled for an hour, De Laurentiis says it’s protected to “poke a few holes” in the prime of the cake utilizing “a small skewer.” The glaze can now be sprinkled onto the cake.
Though will probably be an ideal temptation to not have a slice straight away, the On a regular basis Italian host suggests permitting the glaze to set for about quarter-hour.
For those who’d want to do this recipe in a gluten-free model, De Laurentiis requires substituting one cup of all-purpose gluten-free flour mix and a half-cup of almond flour for the common flour in the unique recipe.
House cooks weighed in on De Laurentiis’ Lemon Ricotta Pound Cake recipe
Certainly one of De Laurentiis’ followers cherished the cake a lot, they made it twice.
“I made this recipe exactly as shown and it is delicious. I only wish I had a beautiful pan like the one shown! I made it again today and just took it out of the oven, can’t wait to have it later,” the dwelling cook dinner stated.
One other fan put their very own spin on De Laurentiis’ creation: “Just took it out of the oven. It looks and smells wonderful. I doubled the recipe and added fresh blueberries. Baked in a Bundt pan and I can’t wait to try it as soon as it is cool.”
Lastly, a house cook dinner who made the deal with sang its not-overly-sweet praises: “I made this today and had a piece for tea to hold me over to dinner, it was a perfect snack, so lovely, moist, not too sweet, love the lemon glaze on top.”
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