Let's Dish With Linda Lou

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Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream

on November 15, 2014

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So I wanted to put the first very first harvest of my Meyer lemons to good use. My Meyer lemon pound cake sandwiches with a ricotta Meyer lemon filling are just the ticket. All I did was to find my favorite pound cake box mix. Now, of course, I could have done the pound cake from scratch, but on a weeknight, this is just so much easier and faster to kick up the box mix, I add some delicious flavorings to this one that takes it a step above.

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So here I have the box mix that I follow the directions for the wet ingredients except, I also add in 1 cup of whole milk ricotta cheese, 1 tablespoon of good vanilla extract, 1 teaspoon of cream cheese baker’s emulsion, and finally the zest of 2 of my Meyer lemons, and the juice of one. I whisk all that together until well combined before adding in the dry from the box. The lemon zest just perfumes the batter beautifully.

After the wet and dry have been combined, and my pan has been buttered to ensure no sticking will happen, it goes into the oven at the temperature the box requires. The only difference is the amount of time. It bakes a bit longer due to the extra ingredients that have been added. Β At this point, watch the cake carefully checking on it every five minutes using a cake tester to see when it will come out clean. Once it does then I set it on a cooling rack until completely cooled. I sliced the pound cake into 1 1/2 inch slices and fill them will the most glorious filling.

I took a 15-ounce container of whole milk ricotta cheese in a bowl and added 1/2 a pound of powdered sugar to it, whisking them together. Then I added the zest of one more of my lemons and about 1 tablespoon of the juice to make the filling. I spread the filling on one of the slices then topped it with another slice of the pound cake. There it is my Meyer Lemon Pound Cake And Ricotta Meyer Lemon Cream.




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