By Tracey
Ricotta Lemon Pound Cake with Strawberries
adapted from Giada’s Kitchen by Giada de Laurentiis
Ingredients:
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups whole milk ricotta cheese, at room temperature
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large egg, at room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons Amaretto
- 1 pint strawberries, hulled and quartered
Directions:
Preheat oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan with cooking spray.
In a medium bowl whisk the cake flour, baking powder and salt to combine.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, ricotta, and sugar on medium speed until light and fluffy, about 2 minutes. With the machine running, add the eggs one at a time, incorporating each before adding the next. Add the vanilla, lemon zest, and Amaretto and mix until combined. A little at a time, add the dry ingredients, beating just until incorporated.
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then turn out and transfer to a wire rack to cool completely.
Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
