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CLASSIC RICOTTA POUND CAKE

Dec.posted by Paula 69 Comments

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 is dense and sweet. It is guaranteed to get you rave reviews at your next potluck!

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.

 

Classic Ricotta Pound Cake recipe is buttery and moist with a soft interior and crispy 'crust'.

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.

Classic Ricotta Pound Cake recipe is a lovely tasting, moist pound cake. You'll get rave reviews on this 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.

Classic Ricotta Pound Cake recipe It turned out AMAZINGLY!!

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!?

Classic Ricotta Pound Cake recipe This is one of the BEST pound cakes I have EVER put in my mouth

Get all my pound cakes recipes here!

Classic Ricotta Pound Cake
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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
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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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Comments

  1. Joanne says

    12.06.20 at 1:19 pm

    4 stars
    Good recipe. I take issue with you saying “Cuisine type: American/Southern.” That’s very wrong. It’s English in origin.

    Reply
  2. John says

    10.29.20 at 11:58 pm

    4 stars
    Delicious and most, but you must DEFINITELY bake longer than 45-50 minutes. The heading on the recipe states baking time is one hour but the instructions state 45-50 minutes. I also recommend the use of foil after about 1/2 hour of baking as the crust seems to bake quickly and the rim on my pound cake was slightly charred.

    Reply
    • K says

      11.14.20 at 7:30 pm

      Thank you! Helpful tip.

      Reply
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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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