Ricotta Cake — SweetBites

Name: Ricotta Cake — SweetBites
Ingredients: 1 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; 1 teaspoon salt; ¾ cup (1½ sticks) unsalted butter, softened; 1 ½ cups fresh whole-milk ricotta (NOTE if ricotta is too wet, take the time to drain it); 1 ½ cups granulated sugar; 3 large eggs (at room temperature); ½ vanilla bean (REPLACE with 1/2 tsp almond extract); 1 ½ teaspoon pure vanilla extract; Confectioner’s sugar, for dusting (you could go this route to make it pretty, but it does not need it)

5 steps

If you have read my writings long enough, you know my love affair with pound cakes.  Out of all the cakes – and believe me, I had my share of different types of cakes in my lifetime – the simple pound cakes grabs me every single time. Hands down. My wedding cake was a

Updated at: Thu, 28 Dec 2023 15:52:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3936.9 kcal (197%)

Total Fat194.2 g (277%)

Carbs488.1 g (188%)

Sugars315.9 g (351%)

Protein68.4 g (137%)

Sodium4171.2 mg (209%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupsall-purpose flour

2 ½ teaspoonsbaking powder

1 teaspoonsalt

¾ cupunsalted butter

softened

1 ½ cupsfresh whole-milk ricotta

NOTE if ricotta is too wet, take the time to drain it

1 ½ cupsgranulated sugar

3eggs

large, at room temperature

0.5vanilla bean

REPLACE with 1/2 tsp almond extract

1 ½ teaspoonpure vanilla extract

Confectioner’s sugar

for dusting, you could go this route to make it pretty, but it does not need it

Instructions

Step 1

Preheat oven to 350F degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

Step 2

In a medium bowl, add flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in eggs, one at a time, it may look curled at this point, don’t worry about it, it will adjust once you add the dry . If using the vanilla bean - split it lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract. On low speed, beat in dry to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed. You can also at this point fold the dry with a spatula into the batter.

Step 3

Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.

Step 4

Bake cake for 15 minutes, and then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325F degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 45 minutes more. (NOTE sometimes the cakes take up to 60 min of cooking - specially if the ricotta was very wet and not drained before adding to the batter)

Step 5

Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.