Lemon Ricotta Poundcake: Velvety

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a 9-inch bundt pan or 9x5 inch loaf pan thoroughly.
2. In a large bowl, cream together the softened butter and granulated sugar on medium-high speed for 3–5 minutes until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the room-temperature ricotta cheese, lemon zest, lemon juice, and vanilla extract on low speed just until combined and smooth.
5. Sift the flour, baking powder, baking soda, and salt directly into the wet ingredients.
6. Using a rubber spatula, gently fold the dry ingredients into the batter until just combined, taking care not to over-mix.
7. Pour the batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 25 minutes before transferring to a wire cooling rack.
9. Whisk together the powdered sugar and 2 tbsp of lemon juice to create a smooth glaze; drizzle over the cooled cake and garnish with a pinch of lemon zest.