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How To make Ricotta Cheese Poundcake
1 c Unsalted butter, softened
2 c Packed light brown sugar
6 Large eggs
2 ts Vanilla extract
Finely grated zest of 2 Lemons 2 c Unbleached flour
2 c Whole wheat flour
1 tb Baking powder
1 ts Salt
1 ts Nutmeg
1 3/4 c Milk or light cream
1 c Ricotta cheese
1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add the eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest. 2. Sift the flours, baking powder, salt, and nutmeg into another bowl,
adding any pieces of bran that remain in the sifter; set aside. Puree the milk or cream and ricotta cheese in a blender. 3. Stir the dry ingredients into the creamed mixture alternately with
the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Do not beat the batter. Distribute the batter evenly in the prepared pan, then bake for approximately 1 hour and 15 minutes; a tester inserted in the center should come
out clean. 4. Cool the pan on a rack for 10 minutes, then invert it onto the rack
and cool the cake for at least one hour before cutting. Transfer the cake to a serving platter.
How To make Ricotta Cheese Poundcake's Videos
KETO ITALIAN RICOTTA CAKE | easy, elegant, and delicious!
This keto Italian almond cake has the rich creaminess that only ricotta cheese can add. It's a deliciously tender almond flour cake that looks so elegant dusted lightly with sweetener. And it's easy to make, too!
????️ Printable Keto Ricotta Cake Recipe:
► PRODUCTS USED:
Swerve Sweetener:
Almond flour:
Whey protein powder:
Almond extract:
OXO dusting wand:
Springform pan:
Parchment paper circles:
► HELPFUL RESOURCES
The Ultimate Guide to Keto Baking:
The Importance of Protein Powder:
Guide to Keto Sweeteners:
Disclaimer: product links may include affiliate links.
► TIMESTAMPS:
0:00 Intro
0:40 Prepare the pan
1:27 Whisk the dry ingredients
2:03 Beat the butter and sweetener
2:54 Add the ricotta
3:25 Beat in the eggs one at a time
3:49 Add the dry ingredients
4:24 Spread the batter in the pan and bake
5:17 Finished keto ricotta cake
6:01 Dust lightly with powdered sweetener
6:39 Dig in
#ricottacake #ketodesserts #almondflour #sugarfree
Lemon Ricotta Pound Cake is so good! Recipe link in comments ????❤️????
Ricotta cake | Ricotta Cake Recipe | MOLCS Easy Recipes
Ricotta Cake
Pre-heat oven to 350°
13x9 Pan
1 Box Yellow Cake Mix (your favorite)
2 lbs Ricotta Cheese
4 Eggs
3/4 C Sugar
1 Tbsp Vanilla
Prepare cake mix according to directions on box.
Pour cake mix into greased 13x9 pan.
In a bowl - mix until well blended, Ricotta cheese, eggs, sugar and vanilla
Pour evenly over the cake - DO NOT STIR
Bake 1 hour
The cake will rise and the cheese will fall to the bottom.
Top w/powdered sugar or whipped cream
Music: Winds Of Spring By The 126ers
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#ricottacake #molcs #easyrecipes
Italian Lemon Ricotta Cake | Italian Dessert | Cake Recipe
Italian Lemon Ricotta Cake | Italian Dessert | Cake Recipe
Italian Lemon Ricotta Cake deliciously flavored with fresh lemons. Dusted with iced sugar.
Quick and easy to prepare. Soft, fluffy, and full of Lemon Flavor. It is the perfect Italian lemon dessert. This traditional recipe is sure to become your new favorite.
#lemonricottacake #italianlemoncake #italian
Ingredients
–––––––––––––––––––––––
Butter Softened 1 1/2 Stick
Sugar - 1 1/2 Cups
Whole Milk Ricotta Cheese - 15 Ounces
Eggs - 3 Large Size
Lemon Extract - 1 Teaspoon
Juice Of One Lemon
Zest Of One Lemon
Baking Soda - 1/2 Teaspoon
Salt - 1/2 Teaspoon
Flour - 1 1/2 Cups
Icing Sugar For Dusting
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# ITALIAN RICOTTA CAKE
# LEMON RICOTTA BUNDT CAKE
# LEMON RICOTTA CAKE
# LEMON, RICOTTA CAKE
# ITALIAN LEMON RICOTTA
Lemon Ricotta Pound Cake Recipe | ENTERTAINING WITH BETH
Learn how to make an easy Lemon Ricotta Pound Cake Recipe from Stacie Billis of One Hungry Mama. This is one of my favorite Lemon Dessert Recipes because the whole thing can be made in one bowl! It's easy and delicious and freezes beautifully!
BUY STACIE'S BOOK HERE!:
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WATCH MORE LEMON DESSERT RECIPES:
How to Make a Beautiful Lemon Meringue Tart
Blueberry Lemon Bundt Cake Recipe
Lemon Thyme Cookie Recipe
STACIE'S ONE-BOWL LEMON RICOTTA POUND CAKE RECIPE
Makes one 9 x 5-inch loaf
INGREDIENTS:
8 tablespoons (120 g) unsalted butter, at room temperature, plus more for pangreasing
1 cup (200 g) granulated sugar
1⁄2 cup (120 g) ricotta cheese, store-bought or homemade
1 teaspoon (5 ml) lemon zest (from about 1 lemon)
4 tablespoons (60 ml) freshly squeezed lemon juice (from about 2 juicy lemons)
1 teaspoon (5 ml) pure vanilla extract
1⁄2 teaspoon (2.5 ml) salt
4 large eggs, ideally at room temperature
2 cups (240 g) all-purpose flour
3⁄4 teaspoon (3.75 ml) baking powder
1⁄2 teaspoon (2.5 ml) baking soda
DIRECTIONS:
1. Preheat the oven to 350°F. (175C) Butter a 9 x 5-inch (23cm x 13cm)loaf pan and line with parchment paper; set aside.
2. In a large bowl that works well with a hand mixer or in the bowl of a stand mixer Fitted with the whisk attachment, combine the butter, sugar, ricotta, lemon zest, lemon juice, vanilla, and salt on low speed until just combined.
3. Mix in the eggs, one at a time, making sure to fully incorporate each egg before adding the next.
4. Add the Flour, baking powder, and baking soda to the same bowl. Use a wooden spoon or silicone spatula to mix until just well incorporated.
5. Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 5 minutes before removing from the pan to finish cooling on a wire rack. Serve the same day or, once cooled completely, wrap tightly all around in plastic wrap and store on the counter for 2 to 3 days or in the freezer for up to 3 months.
Easy Ricotta-Blueberry Cake Ready in One Hour by Cooking with Manuela
Soft, moist and easy to make. You're going to love this simply delicious blueberry-ricotta cake!
Read more: