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Name: ITALIAN RICOTTA POUND CAKE
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 1/2 c cake flour; 2 1/2 tsp baking powder; 1 tsp kosher salt; 3/4 c unsalted butter softened; 1 1/2 c fresh whole-milk ricotta; 1 1/2 c granulated sugar; 2 medium eggs; 1 tsp pure vanilla extract; Confectioner’s sugar for dusting

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INGREDIENTS

1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 c unsalted butter ; softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
2 medium eggs
1 tsp pure vanilla extract
Confectioner’s sugar for dusting

Servings

INSTRUCTIONS

1. Preheat oven to 350°F (177°C) and place rack in center.

2. Grease and flour 9-inch loaf pan.

3. In medium bowl, sift together flour, baking powder, and salt and set aside.

4. In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

5. Beat in eggs one at a time, scraping sides of bowl after each addition.

6. If you have a vanilla bean (I didn’t), split it lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. I just used another teaspoon of vanilla extract.

7. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

8. Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.

9. Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25 minutes more.

For some reason, mine took another 35 minutes, so do keep a close eye on it.

10. Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely. Mine came right out of the pan like no other loaf I’ve made before–the browned outside is key here. Dust with confectioner’s sugar before serving.

NOTES

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ITALIAN RICOTTA POUND CAKE

1 1/2 c cake flour 
2 1/2 tsp baking powder 
1 tsp kosher salt 
3/4 c unsalted butter softened
1 1/2 c fresh whole-milk ricotta 
1 1/2 c granulated sugar 
2 medium eggs 
1 tsp pure vanilla extract 
  Confectioner’s sugar for dusting

1. Preheat oven to 350°F (177°C) and place rack in center.

2. Grease and flour 9-inch loaf pan.

3. In medium bowl, sift together flour, baking powder, and salt and set aside.

4. In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

5. Beat in eggs one at a time, scraping sides of bowl after each addition.

7. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

8. Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.

For some reason, mine took another 35 minutes, so do keep a close eye on it.

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 8 Servings

Calories: 668
Calories from Fat: 298 (45%)

Amt Per Serving		% DV

	Total Fat 33.1g	44 %
	Saturated Fat 19.5g	98 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 1.8g
Cholesterol 192.9mg		59 %
Sodium 281.8mg		10 %
Potassium 266.4mg		7 %
Total Carbohydrate 74g		22 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 72.5g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 668

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