Prep 15 mins
Cook 1 hr
Adapted from, a recipe from Dolce Italiano. Flavor is best the next day. Dust with powdered sugar before serving if you like. I like pound cake with strawberries and whipped cream.
- 1 1⁄2 cups cake flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups fresh whole milk ricotta cheese
- 1 1⁄2 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 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.
I made this in a slice tin and will put lemon frosting on it but I have done a taste test and it is soft and moist - so good in fact it may not last long enough for me to frost. It is actually beautiful as a warm cake and could be jazzed up in any way to make a fab dessert . Great way to use up ricotta too.
I was searching for a desert recipe for my home made ricotta cheese; something relatively simple that I could make with ingredients that I had on hand. So I came to food.com and found this absolute GEM! Seriously, this recipe yielded the best pound cake EVER! It was so good, in fact, that I couldn't resist the urge to pour myself a cold glass of milk to go along the cake. I've not felt the need to do that since I was about 10 years old. I don't know if it was my fresh ricotta or the Madagascar Bourbon Vanilla that I used but either way it was amazing. The fact that it required so few ingredients and such ease to prepare just put this recipe over the moon. The only tricky part was the baking. But as the recipe stated very clearly the length of time was dependent upon how much moisture was in the ricotta. In the future I will make sure to drain my ricotta well.
Really moist ( don't overbake..keep checking after 40 mins ) and delicious! I used Part Skim Milk Ricotta because I couldn't find the whole milk variety ( I live on Maui, so we take what we can get! ) but it was still very rich and moist. Also, I used salted butter, but omited 1/2 teaspoon of the salt.