Ricotta Pound Cake Recipe

Name: Ricotta Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups of cake flour; 2 1/2 teapoons of baking powder; 1 teaspoon of kosher salt; 3/4 cup or 6oz unsalted butter, softened; 1 1/2 cups fresh whole milk ricotta ( mine wasn't whole milk & it turned out perfect); 1 1/2 cups of granulated sugar; 3 large eggs; 1/2 vanilla bean ( I didn't have any at the time, and believe me it was just as good!); 1 teaspoon of vanilla extract ( I added a little more because I didn't use a vanilla bean); Confectioners sugar for dusting

Servings: persons

1
Preheat your oven to 350 degrees F, and position rack in center. Grease and flour a 9-inch loaf pan.
2
In a medium bowl, sift together cake flour, bak powder, and salt, set aside. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min's. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean, scrape out, and beat into the batter along with the extract. On low speed beat in the dry ingredients. Scrape down and beat for 30 seconds more.
3
Pour batter into prepared pan, smooth down with a spatula. Gently wack pan on counter to remove air pockets. Bake just for 15 min's, then turn pan 180 degrees to ensure even browning. Lower temp to 325 degrees F and bake till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center, about 25 min's more.
4
Ok, here's a couple of things I noted. Depending on how wet your ricotta is you might have to bake it longer, so drain your ricotta for a while if it's very wet. This time I added an extra 15 min's to the time. One other time I made this, I added another 1/2 hour. So just watch it and keep testing for doneness. Cool on a wire rack, then invert, and sprinkle with powdered sugar.

1021

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups of cake flour, 2 1/2 teapoons of baking powder, 1 teaspoon of kosher salt, 3/4 cup or 6oz unsalted butter, softened, and more.

Yes, Ricotta 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.

That's it — enjoy your meal!

Ricotta Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions