How To Make Fruity Ricotta Pound Cake
A delicious ricotta pound cake that gives you a taste of a slightly sweet creamy white cheese with a delicate crumb and fruit toppings.
Serves:
Ingredients
- 1½cupscake flour,not all-purpose
- 3tspbaking powder
- 1tspsalt
- ¾cupbutter,(1½ sticks), room temperature
- 1½cupsricotta cheese,whole milk or low fat
- 1½cupssugar,plus 1 tablespoon
- 3large eggs
- 1tspvanilla extract,store-bought or homemade
- 1orange,zested
- 2tbspAmaretto,or 1 tsp almond extract
- Powdered sugar,for dusting, optional
- 1pintstrawberries,hulled and quartered or 3 oranges, cut into supremes
Instructions
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Preheat the oven to 350 degrees F.
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Grease a 9 by 5 by 3″ loaf pan with butter.
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In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
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Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes.
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With the machine running, add the eggs one at a time.
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Add the vanilla, orange zest, and Amaretto (or almond extract) until combined.
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Add the dry ingredients, a small amount at a time, until just incorporated.
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Pour the mixture into the prepared pan.
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Bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes.
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Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
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Using a mesh sieve, dust the cooled cake with powdered sugar.
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Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon sugar.
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Let sit until the juices have pooled around the strawberries.
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To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Nutrition
- Calories: 546.37kcal
- Fat: 25.47g
- Saturated Fat: 15.42g
- Trans Fat: 0.70g
- Monounsaturated Fat: 6.89g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 68.94g
- Fiber: 1.73g
- Sugar: 45.45g
- Protein: 10.34g
- Cholesterol: 139.22mg
- Sodium: 496.65mg
- Calcium: 256.86mg
- Potassium: 207.72mg
- Iron: 2.81mg
- Vitamin A: 233.61µg
- Vitamin C: 34.95mg
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