Grammy's Kitchen · Pound Cake · Lemon Ricotta Pound Cake with Berries
One of 63 pound cake recipes we measured
from www.twopeasandtheirpod.com
It ranks #5 of 63 for crumb tenderness among the pound cake recipes we compared. 2 cooks on www.twopeasandtheirpod.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 100% | 94% |
| total sugar | 175% | 167% |
| egg | 88% | 83% |
| leavener | 6% | 1% |
| salt | 4% | 1% |
| liquid | 0% | 34% |
| dairy | 0% | 57% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 171 g | 1 1/2 cups cake flour |
| 10 g | 2 1/2 teaspoons baking powder |
| 6 g | 1 teaspoon salt |
| 170 g | 3/4 cup 1 1/2 sticks unsalted butter, at room temperature, plus more to grease the baking pan |
| 170 g | 1 1/2 cups ricotta cheese |
| 300 g | 1 1/2 cups granulated sugar (plus 1 tablespoon) |
| 150 g | 3 large eggs |
| 4 g | 1 teaspoon vanilla extract |
| 2 lemons (zested) | |
| 2 cups mixed berries (fresh or frozen (if using frozen thaw before using)) | |
| Whipped cream for serving (optional) |
Method: 5 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night after seeing I had a large container of ricotta in the fridge that needed to be used - this was excellent! I also had fresh blueberries that I folded into the batter as well. Perfect balance for all the flavors and my favorite part was t” — a cook, 5.0★