This ricotta pound cake is moist, dense, and loaded with flavor~one of the best pound cakes you’ll ever make!
When I saw Giadia’s recipe for ricotta pound cake, I couldn’t wait to try it (with a few adaptations). I think ricotta is one of the best kept secrets in cooking. Ricotta adds moisture and texture to baked goods that is simply incredible. Some of the best pancakes I’ve ever eaten had ricotta in them. They were melt-in-your-mouth delicious.
While we are on the subject, Ricotta is also wonderful to have on hand to make yummy pasta dishes. Two of our faves are this baked spaghetti pie with four cheeses and this best ever baked ziti. They are super delicious and two of the best ways I can think of to use ricotta.
Which ricotta is best? Cook’s Illustrated taste tests named Calabro ricotta, sold at Whole Foods, the winning (and only recommended) ricotta. Calabro is freshly made and at a reasonable price point (less than $5 for the tub pictured at right). I’ve always used Sargento but will defininitely buy Calabro when I make another trip to Whole Foods.
Now….back to the ricotta pound cake! Since I happened to have ricotta in the fridge, I decided to give it a try. It was wonderful! I made it, froze it, and pulled it out a few weeks later to serve at a small group gathering. It was totally devoured~not a crumb left!
Other than ricotta, the only ingredient you might not have on hand is cake flour. I had to buy a box to make this, but I’ll have no problem using it all. I’ve already made this cake twice to stick in the freezer. It is a perfect dessert to have on hand to pull out for guests, take to a friend, or give as a hostess treat.
Make ahead: This cake froze and thawed beautifully. I wrapped it in parchment and sealed it in a freezer ziploc bag. To thaw, I pulled it out of the ziploc and allowed it to thaw at room temperature, unwrapped, on the cake plate.
Flavorings: Giadia’s recipe calls for 2 TB amaretto. The typical substitution for 2 TB amaretto is 1/4 to 1/2 teaspoon of almond extract. I used 1 teaspoon each of almond and vanilla, since I love almond flavor.
Savvy Sidenotes: I sprayed the loaf pan liberally with Baker’s Joy and then tossed in some sugar. I shook the pan so that the sugar coated the bottom and sides. This “grease & sugar” method gave the crust a yummy boost of sweetness. Also, I drained the ricotta and was surprised at how much liquid it contained. I suggest not skipping this step.
What about you? Do you have a favorite baked good using ricotta? Please share with the rest of us! And iof you try this pound cake, give your feedback!!! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 1/2 cups cake flour (all purpose is not interchangeable)
- 2 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup (6oz) unsalted butter, softened
- 1 1/2 cups fresh whole milk ricotta
- 1 1/2 cups of granulated sugar
- 3 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees F, and position rack in center.
- Grease and flour a 9-inch loaf pan.
- Place ricotta on several paper towels inside a wire mesh strainer; set aside to drain.
- In a medium bowl, sift together cake flour, baking powder, and salt, set aside.
- Cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 mins.
- Beat eggs in one at a time, scraping down the sides of the bowl after each addition.
- Add vanilla and almond extracts.
- On low speed, beat in the dry ingredients.
- Scrape down and beat for 30 seconds more.
- Pour batter into prepared pan, smooth down with a spatula.
- Gently wack pan on counter to remove air pockets.
- Bake for 15 mins, then reduce heat to 325 degrees.
- Bake for another 25 minutes or until sides begin to pull from pan.
- Cake is done when toothpick inserted in middle comes out clean.
- Allow cake to cool in pan for half an hour before turning onto wire cooling rack.
Nutrition InformationServing Size 1
Amount Per Serving Calories 3361Total Fat 138gSaturated Fat 82gCholesterol 443mgSodium 4678mgCarbohydrates 466gSugar 304gProtein 62g