Are you craving a moist, tender cake that's surprisingly light and airy? Then look no further! This ricotta pound cake recipe is a delightful twist on a classic, offering a fluffy texture and subtle sweetness that will impress even the most discerning dessert lover. It's the perfect recipe for homemade cooking, an easy recipe for even beginner bakers, and a delicious dish that's sure to become a family favorite. This recipe offers a healthy meal alternative to heavier cakes, making it a guilt-free indulgence. Get ready to experience the magic of ricotta in baking!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) whole milk ricotta cheese, drained
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily after baking.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures even distribution of leavening agents for a perfectly risen cake.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender crumb. Use an electric mixer for best results. You'll know it's ready when the mixture is pale and has increased in volume.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Fold in Ricotta and Dry Ingredients:
- Gently fold in the drained ricotta cheese until just combined. Be careful not to overmix; a few streaks of ricotta are perfectly fine. Gradually add the dry ingredients, mixing until just incorporated. Again, avoid overmixing to prevent a tough cake.
Bake to Perfection:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens can vary.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking and ensures even cooling. Dust with powdered sugar before serving, if desired.
Tips for the Best Ricotta Pound Cake:
- Room Temperature Ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are just combined.
- Properly Drain Ricotta: Make sure to drain your ricotta cheese well to avoid a soggy cake.
Variations:
- Lemon Ricotta Pound Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Chocolate Ricotta Pound Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a decadent chocolate twist.
- Spiced Ricotta Pound Cake: Incorporate ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves for a warm, comforting flavor.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 5-7g Carbohydrates: Approximately 40-45g
This ricotta pound cake recipe is a wonderful addition to your repertoire of easy recipes and quick dinner ideas, perfect for any occasion. Enjoy this delicious and surprisingly light dessert! It's a guaranteed crowd-pleaser, a testament to the magic of simple, homemade cooking, and among the best recipes you'll find for a moist and flavorful cake.