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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
Lemon Ricotta Pound Cake is so good! Recipe link in comments ????❤️????
Orange Ricotta Cake is an Italian dessert made with ricotta cheese.
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!
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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.
Ricotta Pound Cake
Learn how to make a delicious Lemon Ricotta Pound cake in this easy to follow step by step video.
Please like, share and SUBSCRIBE. Thanks. Enjoy!
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INGREDIENTS
3 eggs separated whites and yolks
1 ½ cups sugar (1/2 cup set aside)
15 oz Ricotta cheese
¾ cup melted unsalted butter
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
1 tbsp zested lemon
2 tbsp lemon juice
1 teaspoon vanilla
Nonstick oil
Powdered sugar for dusting top of cake
INGREDIENTES
3 huevos separados en claras y yemas
1 1/2 taza de azúcar (1/2 taza de reserva)
15 oz de queso Ricotta
3/4 de taza de mantequilla derretida sin sal
1/2 cucharadita de polvo de hornear
1/2 cucharadita de sal
1 1/2 taza de harina
1 cucharada de limón rallado
2 cucharadas de jugo de limón
1 cucharadita de vainilla
Aceite antiadherente
Azúcar en polvo para cubrir la parte superior de la torta
Lemon Ricotta Pound Cake
A great cake that's easy....and goes so well with Coffee!
Ingredients:
1 and 1/2 sticks of room temperature butter
1 and 1/2 cups of granulated sugar
1 and 1/2 cups of whole milk Ricotta Cheese
3 Eggs
Zest of one lemon
2 tablespoons of lemon juice
1 teaspoon of Vanilla Extract
1 and 1/2 cups of flour
2 teaspoons of Baking Powder
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Perfect Lemon Ricotta Bundt Cake
Perfect lemon ricotta Bundt cake, deliciously flavored with lemon and made with an extremely moist texture. Quick and easy to prepare, this foolproof recipe is a keeper. Full recipe here: