Best Ricotta Pound Cake Recipes

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

LEMON-LIME RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
• Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
• Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
• To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

LEMON RICOTTA POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
• Add sugar and blend.
• Beat in one egg at a time until combined.
• Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
• In a separate bowl whisk together dry ingredients.
• Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
• Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
• If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
• Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
• Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
• To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
• Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
• Whisk almond flour and baking powder together in a separate bowl until well combined.
• Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

RICOTTA POUND CAKE WITH VANILLA BEAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
• Sift together flour, baking powder, and salt in a bowl.
• Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
• Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
• Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
• Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
• Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
• Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
• To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

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.

APPLE RICOTTA POUND CAKE WITH SEA SALT CARMEL SAUCE

Steps:

• Make the cake 1. Preheat oven to 325 degrees F Grease and flour a 12 cup Bundt pan. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl. 2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the Ricotta cheese and beat until smooth. 3. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the apple cider, vanilla, and cinnamon. 4. Turn the mixer to low and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Fold in diced apples with a wooden spoon. 5. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 6. Cool the cake in the pan for 15 minutes, the invert onto a rack to cool completely. Make the Caramel Sauce: 1. While the cake is baking, combine the sugar and water in a small heavy saucepan. Bring to a boil. Continue to boil the mixture until it turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, gently tilt the pan to even out the cooking. If needed, you can occasionally wash down the sides of the pan with a pastry brush dipped in very cold water. 2. When the syrup is a uniform amber color, slowly stir in the heavy cream- slightly warmed, with a long handled wooden spoon. Mixture will bubble up. When the bubbling has subsided, remove the pot from the heat, and stir in the butter and sea salt until the butter is melted. Transfer to a large heatproof measuring cup and let cool to warm before using. 3. Pour 1/2 of the sauce over the cake and let drizzle down the sides. Cut cake in wedges and serve with sauce.

LEMON-BERRY RICOTTA POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 15 x 5 x 3 inch loaf pan with butter and dust with flour. In a medium bowl sift together flour, baking powder, and salt.
• Using a stand mixer, cream together ricotta cheese, butter and sugar until light and fluffy, approximately 3-5 minutes. Please not the mixture will be slightly lumpy, no worries. With the machine running, add the eggs one at a time and mix until just incorporated. Add the vanilla bean (I prefer Nielson-Massey's Madagascar Vanilla Bean paste), lemon zest, lemon juice (pulp okay)and mix until well combined. Don't worry if your batter is not smooth - the batter will not end up smooth.
• Add the dry ingredients 1/3 of a cup at a time and mix until just incorporated until you have added all your dry ingredients. Remove your bowl from the stand mixer and fold in your berries with a spatula. Pour your batter into your prepared loaf pan. (You could use a bundt cake pan if you prefer). Bake your cake at 350 degrees for 45-55 minutes, until a toothpick inserted in center comes out clean and the sides begin to pull away from the edges of your pan. Let the cake cool in the pan for approximately 10 minutes then turn out unto a wire rack to cool completely. Your house should smell lemony good!
• To serve, slice the pound cake & serve with a dollop of whipping cream or some vanilla bean ice cream and a fresh mint leaf. Enjoy!

CLASSIC RICOTTA POUND CAKE

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.

RICOTTA POUND CAKE

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.

ALMOND RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9x5 loaf pan.
• Combine the flour, baking powder, salt, and sugar.
• Add in the butter and mix with a hand mixer.
• Mix in the ricotta cheese, cream cheese, and eggs.
• Mix in the lemon juice, vanilla extract, and almond extract.
• Pour batter in the loaf pan. Bake for around 50 minutes.

LEMON RICOTTA POUND CAKE - GIADZY

Steps:

• Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
• To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
• In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
• *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.

MEYER LEMON RICOTTA POUND CAKE

Steps:

• Preheat oven to 350F. Line the bottom and sides of a 9x5 inch loaf pan with parchment paper and generously grease with non-stick cooking spray. Set aside.
• In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Set aside.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter, 1 1/2 cups ricotta cheese and 1 1/2 cups sugar on medium-high speed until incorporated, 2-3 minutes. The mixture will look like scrambled eggs at this point and that's OK!
• Switch to low speed and add the eggs one at a time until combined. Then add 1 teaspoon vanilla, 1 teaspoon lemon zest and 2 tablespoons lemon juice.
• Once your wet ingredients are incorporated, add your flour mixture a little a time until just combined. Do not over beat.
• Transfer your batter into your pan and bake for 50-60 minutes or until a toothpick inserted in the centre comes out with minimal crumbs (see note 2).
• Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.