Lemon Ricotta Pound Cake

This is a really moist, flavourful recipe. Lemon and ricotta go so well together and I decided to combine them into a light cake. You can also make the recipe into muffins or a bread shape. I got lots of compliments on it!

Ingredients:
170 g butter, plus extra for the tin
1 cup ricotta
½ cup yogurt
2 tsp vanilla extract
1½ cups flour
1½ cups sugar
½ tsp salt
1 tsp baking soda
2 tsp baking powder
1 lemon
3 eggs

Instructions:
1. Cream the butter, ricotta, yogurt, and vanilla together.
2. Mix the flour, sugar, salt, baking soda, and baking powder together.
3. Mix the moist and dry ingredients together well.
4. Grate the zest of the lemon into the mixture and add the juice of half the lemon.
5. Beat the eggs and add them to the mixture. Grease the tin.
6. Bake for 25 minutes at 180 C (or for 15 minutes if you make them as muffins).