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Lemon Ricotta Pound Cake
Ingredients
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 cup ricotta cheese (at room temperature)
  • 3 eggs (at room temperature)
  • 3 teaspoons lemon zest (from 3 lemons)
  • 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • ½ teaspoon vanilla extract
  • 1 ¾ cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • subheading: For the glaze:
  • ½ cup powdered sugar
  • ⅛ teaspoon kosher salt
  • 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
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