Ricotta Pound Cake

Simple one of the best pound cakes ever; made with ricotta cheese, it's moist and delicious and perfect.

Course Dessert, Fruits

Cuisine American

Keyword cake, dessert, pound cake, ricotta

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 277kcal

Author Barb

Ingredients

1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup 1 1/2 sticks unsalted butter softened
1 ½ cups fresh whole-milk ricotta
1 ½ cups granulated sugar
3 large eggs
½ vanilla bean
1 teaspoon pure vanilla extract
Confectioner’s sugar for dusting

Instructions

Preheat oven to 350 degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
Cut a piece of parchment paper to fit the bottom of your pan. Grease the parchment.
In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.
Beat in eggs, one at a time, scraping down sides of the bowl after each addition.
Split the vanilla bean lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract.
On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.
Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.
Bake cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 25 to 35 minutes more.
Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely. Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day (not that easy to wait!).
Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days. The cake also freezes beautifully, wrapped in plastic, and place in a large, re-sealable plastic bag.

Notes

From Dolce Italiano: Desserts from the Babbo Kitchenby Gina DePalma

Nutrition