Ricotta Cheese Pound Cake Recipe

Name: Ricotta Cheese Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 110 g Coconut Oil (or Butter); 150 g Sugar; 250 g Ricotta Cheese; 2 Eggs; 1 Tbsp Marsala Wine (or Vanilla Extract); 1 Lemon (Lemon zest); 180 g Cake Flour; 2 tsp Baking Powder; 1/2 tsp Cinnamon; 100 g (1 bar) Chocolate

Servings: persons

110 g Coconut Oil (or Butter)
150 g Sugar
250 g Ricotta Cheese
2 Eggs
1 Tbsp Marsala Wine (or Vanilla Extract)
1 Lemon (Lemon zest)
180 g Cake Flour
2 tsp Baking Powder
1/2 tsp Cinnamon
100 g (1 bar) Chocolate

1
Heat oven to 350F, coat the loaf pan with non-stick cooking spray.
2
I'm using whole wheat cake flour.
3
Combine all of the dry ingredients and put it aside.
4
Place the coconut oil & sugar into a large bowl.
5
Mix.
6
Add ricotta cheese.
7
Add eggs one by one and keep mixing.
8
Add Marsala wine.
9
Add the lemon zest.
10
Add the mixed dry ingredients and lightly mix.
11
Don't knead.
12
Add chopped chocolate.
13
Pour it into the oil-sprayed loaf pan.
14
Bake in the oven for about 1 hour until a skewer inserted into the center of the cake comes out batter free.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 110 g Coconut Oil (or Butter), 150 g Sugar, 250 g Ricotta Cheese, 2 Eggs, and more.

Yes, Ricotta Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Cheese Pound Cake

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