CLASSIC RICOTTA POUND CAKE

Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!

This Classic Ricotta Pound Cake is incredibly moist, buttery, and decadent. I use whole milk ricotta in this pound cake reicpe.

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Classic Ricotta Pound Cake

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. I can’t get the center to bake completely before the edges get overcooked.

Also, this 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 cake with vanilla flavoring. Both flavors were good, but I prefer the lemon.

Like most other pound cakes, this 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!?

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4.64 from 73 votes

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.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American/Southern

Keyword: cake, pound cake, ricotta

Servings: 12 servings

Calories: 331kcal

Author: Paula Jones

Cook ModePrevent your screen from going dark

Ingredients

• 1 and ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter at room temperature
• 1 and ½ cups whole milk ricotta
• 1 and ½ cups granulated sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract or lemon extract and zest from 1 lemon

Instructions

• 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.

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Notes

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.

Nutrition

Calories: 331kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 342mg | Potassium: 139mg | Fiber: 1g | Sugar: 25g | Vitamin A: 568IU | Calcium: 106mg | Iron: 1mg

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck

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