Ricotta Lemon Pound Cake w Orange-Scented Whipped Cream Cheese Topping
12 tablespoons unsalted butter (1 1/2 sticks) (room temperature)
1 1/2 cups ricotta
3/4 cup sugar
2 tablespoons honey
3 large eggs
2 teaspoons vanilla extract
2 lemons, zested
2 tablespoons lemon juice
1 1/2 cups flour
2 1/2 teaspoons baking powder
Preheat oven to 350 degrees F.
In the bowl of a stand mixer (or use a hand mixer) beat the butter and ricotta until smooth. Add the sugar and honey. Beat till smooth (there may be some tiny lumps from the ricotta, that's okay). Add the eggs one at a time until each are incorporated. Add the extract, lemon zest and juice. In a separate bowl, whisk to-gether the flour, baking powder and salt. Mix into batter until just combined.
Grease a 9-inch springform pan with butter. Pour in batter. Smooth top to even with a spatula. Bake for 40 minutes until golden and a toothpick inserted into the center comes out clean. When cake has cooled for about 15-30 minutes, remove sides of pan. Let cool completely before slipping off the bottom of pan, trans-ferring cake to serving plate and adding frosting.
Orange-Scented Whipped Cream Cheese Topping:
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons orange extract
zest from 1 orange
zest from 1 lemon
Cream the butter and cream cheese until smooth. Add the sugar and extracts, whip until very smooth. Smooth frosting to the top of the cooled cake. Sprinkle zest on top.