This lemon-flavored buttery pound cake features a delicate,
tender crumb and ricotta cheese for creaminess.
Like our "velvet cakes"—white velvet, vanilla velvet, and others—it is moist and almost creamy.
Grease and flour a tube or bundt pan. Pre-heat the oven to 325℉.
Mix cake flour, baking powder, and salt in a separate bowl.
Mix ricotta cheese, ¼ cup lemon juice, lemon extract,
and two lemon zest in a separate bowl or measuring cup. Set aside.