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.
1teaspoonvanilla extractor lemon extract and zest from 1 lemon
Preheat oven to 350°F.
Grease a 9-inch loaf pan with butter or solid vegetable shortening then sprinkle of granulated sugar or flour. Wilton cake release is great to prevent sticking too! (I use shortening and sugar. Sugar doesn't leave white patches like flour does.)
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. Stop the mixer and scrap the sides. Return the mixer to med-low.
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. Dark pans cook faster than light pans as well as if you put the pan on a cookie sheet to bake. (I ALWAYS put cakes or pies on another pan to prevent spills from leaking in the oven.) Watch the time and cake carefully according to your oven and your pans.
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.