Ricotta Cheese Pound Cake

1 c. unsalted butter
2 c. light brown sugar, packed
6 lg. eggs, room temperature
2 tsp. vanilla
Grated zest of 2 lemons
1 c. ricotta cheese
2 c. unbleached flour
2 c. w/w pastry flour
1 tbsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 3/4 c. light cream

Cream together butter and sugar; add 1 egg at a time. Add vanilla and lemon zest. Sift together dry ingredients. Puree cream and cheese in blender. Mix ingredients together alternately, small amounts at a time. Pour into buttered, floured Bundt pan or tube pan. Bake 1 1/4 hours at 350 degrees. Cool 10 minutes before removing from pan. Cool 1 hour before serving.

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