Hello there, friends! Thanks so much for your thoughts and prayers these past few months–your comments on my last post were so thoughtful and encouraging. I have spent a lot of time resting and recharging during this time and it was just what I needed. I’m doing much better now. So I’m back from my blogging break with a pound cake recipe to share!
I don’t use ricotta cheese very often, but I did use it for something recently and I had some extra ricotta in my fridge. I wasn’t sure what to do with it, but then I came across a recipe for Ricotta Pound Cake at Epicurious. It sounded like the perfect thing to try! I made a few small changes to the recipe and thought it tasted really good. A few things to note: The top of the loaf browns a little, and the sides of the loaf brown a lot–but the dusting of powdered sugar covers the top and the deliciousness of the slightly crispy edges are a nice contrast to the moist, buttery texture and flavor of the inside. And thankfully, the dark edges do not have a burnt taste like I thought they would. I fully expected them to, and it’s a mystery to me why the edges don’t taste burnt. My loaf also sank just very slightly in the middle–maybe because I had taken it out of the oven a little too early and put it back in–but that little indention was the perfect place to add in a few strawberries!
RICOTTA POUND CAKE by NancyC, adapted from Epicurious
Makes one 9″ loaf
- 1 1/2 cups all-purpose unbleached flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups whole milk or part skim ricotta cheese (drain any excess liquid)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting on top
- Optional: fresh strawberries for garnish
Preheat oven to 350˚F. Grease and flour a 9″ loaf pan.
In a medium size bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, cream butter, ricotta, and sugar until smooth. Beat eggs in one at a time, then blend in the vanilla extract.
Add the flour mixture to the butter/ricotta mixture, blending everything well.
Pour batter into prepared loaf pan, smoothing evenly with a spatula.
Gently whack the pan on the counter to remove air pockets. Bake at 350˚F for 46 to 50 minutes, until toothpick inserted in center comes out clean (you shouldn’t have to bake it more than 50 minutes). Cool in loaf pan on a wire rack for about 10 minutes, then invert onto a serving plate and let cake cool completely. When cooled, dust top of loaf with powdered sugar and add some strawberries in the center of the loaf, if desired.
If I hadn’t had that extra ricotta in my fridge, I may never have tried making this pound cake! I’m so glad I did–I love the rich buttery flavor and how the ricotta makes the cake so good and moist. Do you use ricotta in any of your dessert recipes?