This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries.
Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes.
Enjoy a slice as an easy brunch treat or evening dessert.
Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.
Beat in eggs, one at a time, until fully incorporated.
Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl.
Add to the ricotta mixture and beat on low speed until almost combined.
Gently fold raspberries into the batter.
Transfer to the prepared pan.
Let cool in the pan on a wire rack for 20 minutes.
Run a knife around the edges to loosen the cake, then invert onto the rack.
Carefully turn the cake right-side up.
Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth.
Brush the glaze on the cooled cake.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
