While we thought we’d found our go-to lemon loaf, we couldn’t leave well enough alone and had to keep tinkering until we made it absolutely perfect…and thank goodness we did! We really can’t get enough of lemon desserts, so it’s not a shocker that we’d want to pack in as much flavor as possible in this lemon pound cake; lemon juice, lemon zest and lemon extract. Not only is it an über lemony cake, but it’s also topped off with a lemon simple syrup that helps add flavor and keeps everything moist, so it never dries out.
It can’t be beat! While some recipes call for buttermilk, sour cream or Greek yogurt in order to keep a cake from getting dry, we chose to go with ricotta cheese as a way to switch things up. We find it’s a little lighter than the previous options, but it adds a richness that the other three don’t quite have – it’s so good, you have to try it!
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