CLASSIC RICOTTA POUND CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Classic Ricotta Pound Cake image

Classic Ricotta Pound Cake is moist, buttery, and rich. This pound cake recipe yields a very dense but moist cake. It's a smaller pound cake that makes one loaf pan instead of the standard tube or bundt pan.

Provided by @MakeItYours

Number Of Ingredients 8

1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, at room temperature
1 and 1/2 cups whole milk ricotta
1 and 1/2 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract OR 1 tablespoon lemon zest plus 1 teaspoon lemon extract

Steps:

  • 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.

There are no comments yet!