A Southern Grace: Vanilla Ricotta Pound Cake

Vanilla Ricotta Pound Cake


Makes 1 bundt cake or 1 9x5-inch loaf

  • 1-1/2 cups cake flour (or all-purpose, if you must)
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1-1/2 cups whole milk ricotta
  • 1-1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
Directions: Preheat your oven to 350 degrees F. Grease a bundt pan that holds at least 9 cups of batter or a 9x5-inch loaf pan.
In a medium bowl, sift together cake flour, baking powder, and salt. You won't regret doing this, even though it takes a little extra time and effort.
In a large bowl, with an electric mixer, cream butter, ricotta, and sugar on medium speed until smooth, about 2 minutes.
Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add vanilla extract.
On low speed, beat in dry ingredients until well combined. Do not over-mix.
Pour batter into prepared pan and smooth down with a spatula.
Bake for 15 minutes then turn pan 180 degrees to ensure even browning.
Lower temperature to 325 degrees F and bake about 40 minutes more, until cake springs back lightly and a toothpick inserted in the center comes out clean.

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