WELCOME TO EATALIAN RECIPES

How to Make SOFT & DELICIOUS RICOTTA POUND CAKE

 


In this recipe for Soft Delicious Ricotta Pound Cake, I’m excited to share a delightful twist on the classic pound cake that’s sure to become a new favorite. By incorporating creamy ricotta cheese into the batter, this cake takes on a wonderfully moist and rich texture that sets it apart from traditional pound cakes. The addition of ricotta also adds a subtle tanginess that perfectly complements the sweet, buttery flavor of the cake.

One of the reasons why I love this recipe is its simplicity. With just a few basic ingredients and minimal prep time, you can create a cake that’s not only delicious but also impressive. Whether you’re baking for a special occasion or simply craving a sweet treat, this Soft Delicious Ricotta Pound Cake is sure to delight your taste buds. Plus, it’s a versatile dessert that can be enjoyed on its own or dressed up with your favorite toppings.

 

 

VIDEO RECIPE:

 

How to Make Ricotta Pound Cake

In this recipe for Soft Delicious Ricotta Pound Cake, I'm excited to share a delightful twist on the classic pound cake that's sure to become a new favorite. By incorporating creamy ricotta cheese into the batter, this cake takes on a wonderfully moist and rich texture that sets it apart from traditional pound cakes. The addition of ricotta also adds a subtle tanginess that perfectly complements the sweet, buttery flavor of the cake.
One of the reasons why I love this recipe is its simplicity. With just a few basic ingredients and minimal prep time, you can create a cake that's not only delicious but also impressive. Whether you're baking for a special occasion or simply craving a sweet treat, this Soft Delicious Ricotta Pound Cake is sure to delight your taste buds. Plus, it's a versatile dessert that can be enjoyed on its own or dressed up with your favorite toppings.
Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Course Breakfast, Dessert
Servings 6

Ingredients
  

  • 1 1/2 cup of cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 3/4 cup of unsalted butter softened
  • 1 1/2 cup of fresh whole-milk ricotta
  • 1 1/2 cup of granulated sugar
  • 2 medium eggs
  • 1 tsp pure vanilla extract
  • Confectioner's sugar for dusting

Instructions
 

  • Preheat oven to 350°F and place rack in center.
  • Grease and flour 9-inch loaf pan.
  • In medium bowl, sift together flour, baking powder, and salt and set aside.
  • In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
  • Beat in eggs one at a time, scraping sides of bowl after each addition.
  • If you have a vanilla bean (I didn’t), split it lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. I just used another teaspoon of vanilla extract.
  • On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.
  • Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
  • Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25 minutes more.
  • For some reason, mine took another 35 minutes, so do keep a close eye on it.
  • Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely. Mine came right out of the pan like no other loaf I’ve made before–the browned outside is key here. Dust with confectioner’s sugar before serving.
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top