Lemon Almond Ricotta Pound Cake

Full Blooms Oleander

Mother's Day Weekend
Take time to thank your mom for her influence on your life's journey.
If you are a motherless daughter there are some ways to keep your mother's memory alive.
Share stories and anecdotes about your mother.
Wear your mother's favorite color -- a piece of clothing, nail polish, etc.
Remember your mother's best advice and wisest sayings, follow and share.
Prepare your mother's favorite recipes, and keep her in your head and your heart as you are making the dishes and serving them.
Write something -- a poem, a song, a recollection -- about your mother.
Perform an act of kindness to honor your mother.
Give to a charity in memory of your mother.

My mother liked to cook and try new recipes. With eight of us, she got in lots of practice.

Often she would try some of her recipes out on us in advance for upcoming bridge groups. One of my mom's signature dishes was puff pastry chicken pot pies, https://sockfairies.blogspot.com/2016/05/happy-mothers-day.html

her cookies, and anything with chocolate.  Desserts were difficult for her to pass up. And her freezer always had a stash of Dove bars.  I guess you might say I got my love of baking from her as well as an affinity for chocolate. 

Lemon Almond Ricotta Pound Cake has a moist and dense texture bursting with a lemony flavor. It's the perfect cake for a weekend brunch or having a friend over for coffee. I added a few fresh raspberries for a pop of color and taste. 

Recipe adapted from kristineskitchenblog.com

Cooking tips: The cake can be made in a standard loaf pan and cooked for 45 minutes or in a 9-inch glass pan and baked for 35 minutes. 

Make sure all ingredients are at room temperature. 

I always keep a glass jar filled with toasted coconut and almonds. It comes in handy when you need a topping.

 Ingredients:

For the cake:

• 1- 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons lemon zest (from about 2 medium lemons)
• 1/2 cup 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 eggs (at room temperature)
• 1 cup ricotta cheese
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the almond glaze and topping:

• 1 cup powdered sugar (sifted)
• 3 tablespoons lemon juice
• 1/2 teaspoon almond extract
• 1 teaspoon lemon zest
• 3 tablespoons sliced almonds (for topping) mixed with 1/4 cup coconut, toasted

Cake Directions:

• Preheat the oven to 350 degrees and spray a loaf pan or pie pan with cooking spray. 
• In a medium bowl whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed, scraping down the sides of the bowl as needed, for about 2 minutes. 
• With the mixer on low speed, add the flour mixture and beat until combined, 1-2 minutes. 
• Pour the batter into the prepared cake pan. Bake for 50-60 minutes, until a tester inserted into the center of the cake, comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be gooey.
• Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing. 

Glaze Directions: 

• Whisk together the powdered sugar, lemon juice, almond extract, and lemon zest in a medium bowl. Spoon glaze over the top of the cooled cake. Sprinkle with sliced almonds and toasted coconut. Let glaze set for a few minutes before serving.