When I think of Lemon Pound Cake, I think of Spring. I think of citrus. I think of coffee and crispy white icing and Starbucks. Of tea parties and celebrations. Carefree breezy afternoons.
Well, it isn’t Spring and we aren’t at Starbucks having coffee and dessert… but this delicious Ricotta Lemon Pound Cake sure hits the spot for bringing back those fond memories. Except now, as always, new memories are to be made. Memories of warm mornings on the porch drinking coffee,watching one daughter feed doves and dance in the dew, the other daughter (the baby) take in all her surroundings and squeal with delight at nature.
Our guests this weekend will be making their own memories…. Sitting on the porch to their private cottage, sipping coffee and enjoying this special summer treat while watching the deer graze through the dew covered pasture. Memories to be made of a very special authentic Celtic Elopement ceremony. Of getting a relaxing massage in our newly remodeled vintage “Spa Trailer”. Memories to be taken back to families of creative treasures tuck in along the mile long hiking trail.. Memories of miniature donkeys being their tour guide. I can’t wait for the weekend! Can you?
In the mean time…. make this pound cake. Pair it with some good Greek yogurt and fresh fruit. And coffee, of course.
Copied straight from www.twopeasandtheirpod.com (with my pictures added)
Lemon Ricotta Pound Cake with Berries
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups ricotta cheese
1 1/2 cups granulated sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
2 lemons, zested
2 cups mixed berries, fresh or frozen (if using frozen thaw before using)
Whipped cream for serving, optional