Looking for a super moist cake recipe full of flavour? This Ricotta Lemon and Cranberry Pound Cake is just the desert that meets your taste bud wish list!
Ingredients
3/4 cup room temperature butter
1 and 1/2 cup smooth ricotta cheese
1 and 1/2 cup white sugar
3 eggs
1 tsp vanilla
2 Tbsp lemon juice
2 tsp lemon zest
1/3 cup finely chopped dried cranberries
1 and 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
Directions
With a mix master cream the butter, ricotta cheese and sugar until light in colour.
Beat in the vanilla, lemon zest and juice. Add eggs 1 at a time. Beat mixture for 3 minutes. Don’t worry if there are a few small lumps of butter.
Mix in the flour and baking powder mixture 1/3 at a time. Mix until ingredients are incorporated.
With a spatula fold in the dried cranberry pieces.
Fill a well greased 10X5x3 inch loaf pan. Mixture shouldn’t be higher than 3/4 full. Level off the mixture and place in a preheated 350 degree Fahrenheit oven.
Bake for 45-60 minutes or until golden brown on top and an inserted toothpick comes out clean.