Classic Ricotta Pound Cake Recipes

RICOTTA POUND CAKE

Steps:

• 350°F (177°C).
• Place oven rack in the center position.
• Grease and flour a 9-inch loaf pan.
• Sift flour, baking powder and salt into a mixing bowl.
• In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.
• Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.
• Pour the batter into the prepared loaf pan, smoothing the batter.
• Bake the cake on the center rack for 15 minutes, then lower heat to 325°F (160°C) and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end).
• Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.

CLASSIC RICOTTA POUND CAKE RECIPE

Steps:

• Servings: 12 Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins Preheat oven to 350 degrees. Grease a 9-inch loaf pan with butter or non-stick spray. In a bowl, combine flour, baking powder, and salt. In the bowl of an electric mixer, cream butter, ricotta, and sugar until smooth about 2 minutes. Add eggs, one at a time. The batter may look curdled at this point. It's okay just keep mixing. Add the flour mixture and either vanilla extract or lemon zest and extract, depending on which you prefer. Scrap down sides and allow to beat about 30 seconds. Pour batter into prepared loaf pan. Bake 45 to 50 minutes. Test cake by inserting a wooden pick into the center. If the pick is clean or has dry crumbs the cake is cooked perfectly. Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.