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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Recipe Information
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)
Instructions
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.
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.
Gradually add the granulated sugar while continuing to beat the mixture. Cream the ingredients together until light and fluffy, about 3-4 minutes.
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.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
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.
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.
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.
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.
Once cooled, dust the top with powdered sugar (optional) before slicing and serving.
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 511.3 g | 186% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 319.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 955 mg | 73% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
