San Francisco Gate Griddled Meyer Lemon-ricotta Pound Cake With Seasonal Compote Recipe

Keto Friendliness Gauge

Net Carbs are 12% of calories per serving, at 35g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is San Francisco Gate Griddled Meyer Lemon-ricotta Pound Cake With Seasonal Compote? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for San Francisco Gate Griddled Meyer Lemon-ricotta Pound Cake With Seasonal Compote Recipe

  • Net Carbs are 12% of calories per serving, at 35g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

San Francisco Gate Griddled Meyer Lemon-ricotta Pound Cake With Seasonal Compote Recipe Nutrition Label

Nutrition Facts

Serving Size: 18 servings   ( 126 g )
Amount Per Serving
Calories: 287
Total Fat: 14g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 68mg
Sodium: 196mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugar: 26g
Protein: 5g
Calcium: 119mg Iron: 1mg
Potassium: 143mg Vitamin A: 136mcg
Vitamin C: 15mg Vitamin D: 0mcg

Ingredients

  • The cake:
  • 1 cup cake flour
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 sticks butter, softened + more to grease the pan and for the griddle
  • 1 1/4 cups whole-milk ricotta cheese
  • 1 1/2 cups sugar
  • 3 eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • -- Zest of 1 Meyer lemon
  • 1 tablespoon Meyer lemon juice
  • The compote:
  • 3/4 pound rhubarb, cut into 1/2-inch slices (about 2-2 1/2 cups)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 pint strawberries, hulled, halved lengthwise and cut into 1/4-inch slices
  • -- Meyer lemon juice, to taste
  • -- Sugar, to taste, if necessary
  • The mascarpone cream:
  • 1/2 cup heavy cream
  • 1/4 cup mascarpone
  • -- 1 teaspoon sugar + more to taste, if desired

Instructions

Visit San Francisco Gate's website to view the recipe instructions. (Via Edamam)