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Let's Dish With Linda Lou

Taste The Love

Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream

on November 15, 2014

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I wanted to put the first very first harvest of my Meyer lemons to good use. My Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream are just the ticket. I started with my favorite pound cake box mix then, of course, added a few delicious flavorings to make this pound cake extra special.

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Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
Inactive Prep Time: 1 hour 10 minutes
Total Time: 2 hours 25 minutes
Yields: 5 sandwiches (10 (1-inch) slices)
Equipment: 9 x 5-inch loaf pan, 2 large mixings bowls, hand-held electric mixer, rubber spatula, Microplane

Ingredients:
1 16-ounce box of Betty Crocker Pound Cake Mix
2/3 cup of water
1/2 stick unsalted butter, room temperature
2 large eggs, room temperature
1 15-ounce container of ricotta cheese, whole milk plus 1 cup, room temperature
1 tablespoon of pure vanilla extract
1 teaspoon of baker’s cream cheese emulsion (cream cheese extract) optional
3 Meyer lemons, zested
2 Meyer lemons, juiced
1/2 pound of powdered sugar

Directions:
Preheat the oven to 325-degrees F.
Follow by greasing a loaf pan with softened butter and lightly flour the bottom and sides of the pan.

In a large mixing bowl beat together the water, butter, eggs, ricotta cheese, pure vanilla extract, cream cheese emulsion (optional), the zest of 2 Meyer lemons, and the juice of 1 lemon.

Using the hand-held mixer, on low speed for 30 seconds, scraping the bowl frequently, beat until combined. Slowly add the cake mix to the wet ingredients. On medium speed, beat for another 2 minutes scraping down the bowl occasionally. The batter will be thick.

Bake for 50 to 60 minutes or until a cake tester (toothpick) inserted in the center comes out clean. After the 50-minute baking time, watch the cake carefully, check every 5 minutes for when a cake tester comes out clean.

Cool the pound cake for 10 minutes. Remove the cake from the pan and cool completely on a cooling rack for 1 hour.

Directions For The Lemon Ricotta Cream:
In a large mixing bowl add 15 ounces of ricotta cheese, of powdered sugar, stir to combine. Next, add the zest of another Meyer lemon and 1 tablespoon of the juice to the bowl, stir to combine. Slice the cooled pound cake into 1-inch slices. Refrigerate until ready to use. Spread 2 heaping tablespoons of the cream filling onto one slice of the pound cake then place another slice on top.

There you have it, my Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream.

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