Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you rave reviews at your next potluck!
This Classic Ricotta Pound Cake is incredibly moist, buttery, and decadent. This is a different take on a pound cake recipe where whole milk ricotta is used.
Classic Ricotta Pound Cake is the only pound cake that I’ve made in a loaf pan. When I bake a cake or sweet bread in a loaf pan, they always sink a little in the center. The center doesn’t bake completely before the edges begin to get over cooked. I actually like the really moist, slightly gooey, undercooked center. Maybe it’s my oven, maybe I just let the outside get more crisp. Maybe yours will not do this.
Also, Classic Ricotta Pound Cake doesn’t have a fine crumb like most of the other pound cakes. It’s moist, dense, and creamy, but the crumb is actually quite large especially for a pound cake.
Lemon and ricotta just go together to me so I used lemon zest and lemon extract. I also test this Classic Ricotta Pound Cake with vanilla flavoring. Both flavors were good, but I prefer the lemon.
Like most other pound cakes, this Classic Ricotta Pound Cake is good alone. It also makes a great base for ice cream, whipped cream, berries, chocolate, or caramel sauce. And, how great would grilled peaches and mascarpone be!?
How will you eat Classic Ricotta Pound Cake?
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.
- 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
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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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