Ricotta Pound Cake

1. 1

   350u00b0F (177u00b0C).

2. 2

   Place oven rack in the center position.

3. 3

   Grease and flour a 9-inch loaf pan.

4. 4

   Sift flour, baking powder and salt into a mixing bowl.

5. 5

   In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.

6. 6

   Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.

7. 7

   Pour the batter into the prepared loaf pan, smoothing the batter.

8. 8

   Bake the cake on the center rack for 15 minutes, then lower heat to 325u00b0F (160u00b0C) and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end).

9. 9

   Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.

No additional tips available.