RICOTTA POUND CAKE

RICOTTA POUND CAKE image

Number Of Ingredients 10

1 1/2 cups of cake flour
2 1/2 teapoons of baking powder
1 teaspoon of kosher salt
3/4 cup or 6oz unsalted butter, softened
1 1/2 cups fresh whole milk ricotta ( mine wasn't whole milk & it turned out perfect)
1 1/2 cups of granulated sugar
3 large eggs
1/2 vanilla bean ( I didn't have any at the time, and believe me it was just as good!)
1 teaspoon of vanilla extract ( I added a little more because I didn't use a vanilla bean)
Confectioners sugar for dusting

Steps:

Preheat your oven to 350 degrees F, and position rack in center. Grease and flour a 9-inch loaf pan. In a medium bowl, sift together cake flour, bak powder, and salt, set aside. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min's. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean, scrape out, and beat into the batter along with the extract. On low speed beat in the dry ingredients. Scrape down and beat for 30 seconds more. Pour batter into prepared pan, smooth down with a spatula. Gently wack pan on counter to remove air pockets. Bake just for 15 min's, then turn pan 180 degrees to ensure even browning. Lower temp to 325 degrees F and bake till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center, about 25 min's more. Ok, here's a couple of things I noted. Depending on how wet your ricotta is you might have to bake it longer, so drain your ricotta for a while if it's very wet. This time I added an extra 15 min's to the time. One other time I made this, I added another 1/2 hour. So just watch it and keep testing for doneness. Cool on a wire rack, then invert, and sprinkle with powdered sugar.