Giada De Laurentiis’ sunny lemon ricotta pound cake is the perfect afternoon pick-me-up
Sometimes all you need for an afternoon snack is just sweet enough to complement that cup of coffee or tea. Lemon Ricotta Cake from Food Network host Giada De Laurentiis combines the sweet, delicate flavor of ricotta cheese with the citrus sparkle of lemon for a savory snack that hits the spot.
You may already have the ingredients for this unbeatable snack
De Laurentiis Lemon Ricotta Pound Cake features one of her favorite flavor combinations: bright citrus with creamy ricotta, as she noted on her lifestyle and cooking blog Giadzy. .
“If you all know me, you know that ‘lemon ricotta’ is a popular phrase in my dessert vocabulary!” The Food Network personality wrote. “It’s a particularly nice combination in this pound cake. The ricotta gives the cake a soft and tender crumb, and the lemon frosting on top ties it all together. I love having a small slice of this cake with the afternoon tea or coffee.
For this delicious treat, you will need butter, sugar, ricotta, eggs, lemon zest and juice, vanilla extract, flour, baking powder and kosher salt. For the icing, you will need powdered sugar, salt and more lemon juice.
De Laurentiis snack cake is amazingly easy to make
Butter, sugar and ricotta cheese are beaten until smooth in a hand mixer. De Laurentiis notes that the butter should be at room temperature or even softer to ensure a soft dough when everything is mixed. Eggs are added one at a time followed by zest, juice and vanilla.
Now the dry ingredients are added with a rubber spatula. Slowly stir in the flour, baking powder and salt, being careful, the chef says, “not to over mix.” The dough is poured into a greased 9×5 loaf pan and placed in an oven preheated to 350 degrees F.
While baking, this is the perfect time to assemble the frosting for the cake. Powdered sugar, salt and juice are whipped until the mixture is smooth. After the cake has cooled for an hour, De Laurentiis says it is safe to “punch a few holes” in the top of the cake using “a small skewer”. The frosting can now be sprinkled on the cake.
Although it is a great temptation not to get a share right away, the Everyday italian The host suggests letting the frosting sit for about 15 minutes.
If you prefer to try this recipe in a gluten-free version, De Laurentiis asks to substitute a cup of Gluten Free All Purpose Flour Blend and half a cup of almond flour for the regular flour in the original recipe.
Home cooks looked at the recipe for De Laurentiis’ Lemon Ricotta Pound Cake
One of the De Laurentiis fans liked the cake so much that he made it twice.
“I made this recipe exactly as directed and it is delicious. I only wish I had a nice pan like the one shown! I did it again today and just took it out of the oven, can’t wait to have it later, ”said the home cook.
Another fan gave his opinion on the creation of De Laurentiis: “I just took it out of the oven. It looks and smells wonderful. I doubled the recipe and added some fresh blueberries. Baked in a Bundt pan and can’t wait to try it as soon as it gets cold.
Finally, a home cook who made the treat sang his not-too-sweet praise :, I love the lemon frosting on top.
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