LEMON HONEY RICOTTA POUND CAKE (LOAF)
A timeless, bakery-style pound cake with a tender crumb, lightly sweetened and brightened with Honey in the Hollow Lemon Infused Honey. Perfect for brunches, dessert platters, or gifting as a simple “slice-and-serve” treat.
Prep Time: 15 minutes Cook Time: 55-65 minutes
Serving Size: 8 slices
Ingredient List:
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup Honey in the Hollow Lemon Infused Honey
• 2 eggs
• 3/4 cup ricotta (whole milk preferred)
• 1 tbsp lemon zest
• 1 tsp vanilla
Glaze (optional):
• 2 tbsp Honey in the Hollow Lemon Infused Honey
• 1 tbsp lemon juice
Cooking Instructions:
1. Preheat oven to 350°F. Grease and line a loaf pan.
2. Whisk flour, baking powder, salt.
3. Cream butter and sugar until fluffy (2–3 minutes). Beat in Honey in the Hollow Lemon Infused Honey.
4. Add eggs one at a time. Mix in ricotta, zest, vanilla.
5. Fold in dry ingredients just until combined.
6. Bake 55–65 minutes until a toothpick comes out clean. Cool 15 minutes, then remove from pan.
7. Drizzle with glaze if using.
Dietary Labeling: Vegetarian
Nutritional Values (per slice):
Calories: 290 | Protein: 6g | Carbs: 38g | Fiber: 1g | Sugar: 18g
Tips & Tricks:
Room-temp butter, eggs, and ricotta give the smoothest batter and best rise.
If browning too quickly, tent with foil for the last 15 minutes.
