Sunday Treats | Ricotta – Lemon – Pound Cake




  • 50 g softened butter
  • 75g sugar
  • 125g ricotta
  • 1 egg
  • 125g flour
  • 1 parcel backing yeast
  • skin of half a lemon
  • 4 tbsp freshly pressed lemon juice
  • icing sugar




  1. Seperate the egg.
  2. Beat butter, sugar and ricotta until fluffy.
  3. Stir in the egg yolk.
  4. Mix flour and baking yeast together.
  5. Stir in the flour mix.
  6. Mix in skin of the lemon and lemon juice.
  7. Whisk the egg white until stiff.
  8. Gently fold the egg yolk in the dough.
  9. Put the dough into a greased cake tin and bake at 180°C by upper and lower heat for about 45 minutes-
  10. Wait until the cake has cooled off, before you get it out of the cake tin.
  11. Sprinkle with icing sugar.

Den Kuchen in eine gefettete und ausgestreute Kuchenform (eine kleine) geben und ca. 45 min. bei 180° Ober- und Unterhitze backen.
Den Kuchen nach dem Abkühlen aus der Form lösen und mit Puderzucker bestreuen.



Original Recipe can be found here.


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