Day 202.
Another delicious batch of peaches arrived in our recent CSA box. Add to that some ricotta remaining from another recipe and I knew what little Goose’s birthday cake would be today.
Lemon Ricotta Pound Cake with Peach Topping
Adapted from Lemon Ricotta Poundcake.
Ingredients
2 cups sliced peaches
1 cup coarsely chopped peaches
3/4 cup butter, softened
1 1/2 cup + 1 tablespoon sugar
1 1/2 cup ricotta cheese
3 eggs
1 teaspoon vanilla extract
Juice and zest of one lemon
2 cups flour
2 teaspoon baking powder
1/2 cup apple juice
1/2 cup sugar
1 tablespoon fresh chopped basil
Method
Preheat oven to 350.
Sprinkle 1 tablespoon sugar over peaches and set aside.
In your mixer, cream butter, sugar, ricotta cheese and eggs.
Blend in vanilla, lemon juice and zest.
Add in dry ingredients gradually.
Grease two loaf pans.
Spoon peach slices into pans and pour better on top.
Bake an hour until top browns and a toothpick inserted in the center comes out clean.
Meanwhile, in a saucepan, add chopped peaches, apple juice, sugar and basil and simmer gently until peaches are soft and the sauce has thickened. Spoon peaches over cakes once cooled and removed from pan.
The Results
We all devoured the first cake for Goose’s birthday celebration in about 30 minutes. The kids loved it (and so did the adults).
The only thing I would change in the future might be to just put all the peaches in the sauce instead of having the layer of peaches in the pan as it bakes. While it looks pretty, it’s a little unnecessary since the peaches are going on top anyway.
And, it makes it harder to remove the cake from the pan. Delicious lemony flavor in the pound cake and the peach sauce is excellent.
Love pound cake? Try this one, too: Peach and Plumcot Ricotta Pound Cake!
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Grocery Cart Challenge, Fresh Food Friday and Ultimate Recipe Swap.
Lemon Ricotta Pound Cake
The delicious lemony flavor in the pound cake and the peach sauce is excellent in this lemon ricotta pound cake with peach topping. We absolutely devoured it!
Ingredients
- 2 cups sliced peaches
- 1 cup coarsely chopped peaches
- 3/4 cup butter, softened
- 1 1/2 cup + 1 tablespoon sugar
- 1 1/2 cup ricotta cheese
- 3 eggs
- 1 teaspoon vanilla extract
- Juice and zest of one lemon
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 cup apple juice
- 1/2 cup sugar
- 1 tablespoon fresh chopped basil
Instructions
- Preheat oven to 350.
- Sprinkle 1 tablespoon sugar over peaches and set aside.
- In your mixer, cream butter, sugar, ricotta cheese and eggs.
- Blend in vanilla, lemon juice and zest.
- Add in dry ingredients gradually.
- Grease two loaf pans.
- Spoon peach slices into pans and pour better on top.
- Bake an hour until top browns and a toothpick inserted in the center comes out clean.
- Meanwhile, in a saucepan, add chopped peaches, apple juice, sugar and basil and simmer gently until peaches are soft and the sauce has thickened. Spoon peaches over cakes once cooled and removed from pan.
