Ricotta Pound Cake
Indulge in the rich, velvety decadence of this Ricotta Pound Cake, a dessert that effortlessly combines classic comfort with a touch of sophistication. Made with creamy whole milk ricotta cheese and aromatic lemon zest, this moist and tender loaf is subtly sweet with a delightful hint of citrus. Perfectly golden on the outside and irresistibly soft on the inside, it's the ideal treat for brunches, tea time, or an after-dinner dessert. A dusting of powdered sugar adds an elegant finish, but this versatile cake also pairs beautifully with fresh berries or a dollop of whipped cream. With a simple preparation process and just 20 minutes of prep time, this recipe is your go-to for an impressive yet approachable homemade bake.
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Ingredients
- 226 grams unsalted butter, at room temperature
- 240 grams whole milk ricotta cheese
- 300 grams granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon lemon zest
- 10 grams powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving a slight overhang for easy removal.
Step 2
In a large mixing bowl, combine the unsalted butter and ricotta cheese. Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy, about 2-3 minutes.
Step 3
Gradually add the granulated sugar while continuing to beat the mixture. Cream the ingredients together until light and fluffy, about 3-4 minutes.
Step 4
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and lemon zest, mixing until evenly distributed.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks remain.
Step 7
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 8
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out onto a wire rack to cool completely.
Step 10
Once cooled, dust the top with powdered sugar (optional) before slicing and serving.
Nutrition Facts
| Serving size | 1191.1 grams (1191.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4315 |
| Total Fat 227.80g | 292% |
| Saturated Fat 138.30g | 692% |
| Cholesterol 1167mg | 389% |
| Sodium 2044mg | 89% |
| Total Carbohydrate 511.30g | 186% |
| Dietary Fiber 7.60g | 27% |
| Total Sugars 319.60g | |
| Protein 64.20g | 128% |
| Vitamin D 120IU | 600% |
| Calcium 955mg | 73% |
| Iron 14mg | 79% |
| Potassium 549mg | 12% |
Source of Calories