You’ll Definitely Want to Serve This Ricotta Cake for Tea

By
Kelly T
-

Everyone loves cream cheese icing.

So, imagine how awesome a cake filled with cheese would be!

It may not be cheese, but ricotta is pretty damn close in texture and equally as yummy.

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KETO LEMON POUND CAKE has only 3.9 g net carbs er slice ! 😱 . where are my lemon foodlovers?🍋 if you watch my stories you may have seen that I grow super huge lemon in my garden. So this is how I used them!🙈 . this is the most delicious moist and buttery tea cake✨ . NO cream cheese . NO butter .NO milk! Yep, it is a dairy free keto cake (yep, a dairy store sells you dairy but eggs are not dairy. Dairy comes from bovine animals don't be confused! ) 🙏 . 100% insipred by a French recipe I used to eat with mum as kid and I hope you guys will love it👌 . RECIPE AND MACRO ON THE BLOG > https://www.sweetashoney.co/keto-lemon-pound-cake-paleo-gluten-free/ . . . . . . #ketolemonpoundcake #ketopoundcake #lemonpoundcake #dairyfreepoundcake #glutenfreepoundcake #sugarfreepoundcake #lemoncake #ketolemoncake #lowcarblemonpoundcake #lowcarbdesserts #ketodesserts #ketofam #ketocommunity #ketocake #lowcarbcake #ketosweet #ketorecipes #ketoinspo #ketolifestyle #instaketo #lowcarbrecipes #lowcarbfood #lowcarbcake #lemonlovers #glutenfreecake #dairyfreecake #poundcake #healthycake #healthypoundcake #cleaneatingrecipes

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What’s also unique about this ricotta cake is that it does not have the consistency of a cheesecake, but is instead like a fluffy (not too sweet) pound cake which will go perfectly with a cup of tea.

You can also get creative with your toppings, offering free reign to decorate with cream, fruit, frosting, icing sugar or whatever floats your cake boat.

Ingredients

• 1 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• ¾ cup (1½ sticks) softened unsalted butter
• 1 ½ cups fresh whole-milk ricotta (if ricotta is too wet, drain it)
• 1 ½ cups granulated sugar
• 3 large eggs (at room temperature)
• ½ vanilla bean
• 1 ½ teaspoon pure vanilla extract
• Zest of half a lemon
• Icing sugar, for dusting (optional)

Method

  1. Preheat your oven to 350 F / 180 C.
    Grease a 9-inch loaf tin with non-stick cooking spray or butter, dust it with flour, and tap out the excess.
  2. In a medium bowl, add flour, baking powder, and salt and set aside.
  3. Cream together butter, ricotta, and sugar in an electric mixer on medium speed until smooth and light.
  4. Beat in eggs, one at a time.
  5. If using the vanilla bean, split it lengthwise and scrape out seeds with the blunt side of a small knife, and beat into batter along with vanilla extract.
  6. Switch your mixer to low speed and beat in dry ingredients. Then beat the batter for 30 seconds on medium speed. Add in the lemon zest.
  7. Pour batter into the tin and smooth the top.
  8. Bake cake for 15 minutes before reducing the temperature to 325 F / 160 C and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a toothpick comes out clean (around 45 additional minutes).
  9. Remove from tin and let cool for 15 minutes before adding toppings, or serve as is.