One-Bowl Lemon Ricotta Pound Cake

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One Hungry Mama
Uploaded by: Stacie Bllis


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1 cup granulated sugar

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened, plus more for greasing the pan

1/2 cup ricotta cheese

2 tablespoons freshly squeezed lemon juice (I suggest the juice of Meyer lemons if they are available)

1 teaspoon pure vanilla extract

1/4 teaspoon pure lemon extract (you can substitute 1 tablespoon freshly squeezed lemon juice in addition to the lemon juice called for above)

4 large eggs

2 cups flour, plus more for flouring the pan (I’ve tested with Cup4Cup gluten free flour, which performed as well as all-purpose)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

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