Classic Ricotta Pound Cake
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Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!
This slightly sweet Classic Ricotta Pound Cake packs a flavor punch. It satisfies your craving for a moist, buttery, and tender dessert.
This dessert is incredibly rich, buttery, irresistible. I use whole milk ricotta in this pound cake recipe.
Classic Ricotta Pound Cake
I have plenty of pound cake recipes, but this is the only one that I make in a loaf pan. Usually, when I bake a cake or sweet bread in a loaf pan, they always sink a little in the center. For some reason, I can’t get the center to bake completely before the edges get overcooked.
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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.
Serving Suggestions
Like most other pound cakes, this is delicious by itself. BUT, 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!?
*Helpful comment from Lea –
I noticed that a few people had a problem with the cake being undone, or falling in the middle. When I use ricotta cheese in making cannoli cakes, you can’t beat it for very long or it will get runny.
I made this pound cake twice and I creamed thebutter and sugar together first, then mixed in all of the other ingredients, then added the ricotta cheese last and mixed it in on low speed and only until it was incorporated. Don’t over beat. As well, I baked the first one in 2 – 9 inch round cake pans and the second one in a fluted pound/bundt cake pan and they both turned out fine. In fact I had one person who ate it say it was her new favorite pound cake. Its awesome, in fact, I’m going to make a 2 tier baby shower cake and cupcakes with this recipe for next week.
Here’s more or get all my pound cakes recipes here!
- Strawberry Ricotta Toast Recipe
- SPINACH RICOTTA PASTA CASSEROLE
- Blackberry Raspberry Ricotta Toast
- BLISTERED TOMATO RICOTTA PASTA RECIPE
- BAKED BLACKBERRY RICOTTA CHEESECAKE
Classic Ricotta Pound Cake
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 ricotta cheese
- 1 and ½ cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract or lemon extract and zest from 1 lemon
Instructions
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Made this today exactly as written although I baked it for a little over an hour (electric range). Came out excellent! Reminds my wife and I of the cake they served us when we were in Jr. High School; back in the mid 1960s when the schools served REAL FOOD and no one was FAT! This is a keeper!
Can I freeze this?
Yes. You can freeze as a whole or in slices. I wrap it securely in plastic wrap then place it in a ziptop bag, squeezing out as much air as possible.
Does the cake need to be refrigerated or can it be left at room temperature?
Well, I left it at room temp but it was eaten within 2 days. But I would refrigerate it if it were around for longer than that.
Just curious, have you ever tried substituting cottage cheese for the ricotta? We do it to cut calories in lasagna without cutting taste.
Also, you mentioned about the curdled look (I’m sure coming from the unmelted ricotta) just an FYI – I have a high protein pancake recipe that calls for cottage cheese and it requires that you puree it in the blender or food processor before adding to the pancake mix. Since it does make it take a little more time and dish washing, I make a really large batch and freeze a bunch with parchment paper between them for quick pancakes later.
I tried it and love it!!!! I’ve been looking for a moist, no fail, pound cake recipe. I have finally found it!! TY!! 5 stars!!!