Classic 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.

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.

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 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.

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.