- Home
- Cake
- How To make Ricotta Cheese Poundcake
How To make Ricotta Cheese Poundcake
1 c Unsalted butter, softened
2 c Packed light brown sugar
6 Large eggs
2 ts Vanilla extract
Finely grated zest of 2 Lemons 2 c Unbleached flour
2 c Whole wheat flour
1 tb Baking powder
1 ts Salt
1 ts Nutmeg
1 3/4 c Milk or light cream
1 c Ricotta cheese
1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add the eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest. 2. Sift the flours, baking powder, salt, and nutmeg into another bowl,
adding any pieces of bran that remain in the sifter; set aside. Puree the milk or cream and ricotta cheese in a blender. 3. Stir the dry ingredients into the creamed mixture alternately with
the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Do not beat the batter. Distribute the batter evenly in the prepared pan, then bake for approximately 1 hour and 15 minutes; a tester inserted in the center should come
out clean. 4. Cool the pan on a rack for 10 minutes, then invert it onto the rack
and cool the cake for at least one hour before cutting. Transfer the cake to a serving platter.
How To make Ricotta Cheese Poundcake's Videos
Lemon Ricotta Pound Cake Recipe - Delicious and Moist
Lemon Ricotta Pound Cake Recipe - Delicious and Moist
Ingredients:
* 1 1/2 cups cake flour
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature
* 15 ounce container ricotta cheese
* 1 1/2 cups sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* lemon zest
* 1/4 cup lemon juice
Preparation:
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with shortening.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, lemon zest, and lemon juice until combined. Add the dry ingredients, a small amount at a time. Bake for 50 minutes.
Lemon Ricotta Pound Cake Recipe | ENTERTAINING WITH BETH
Learn how to make an easy Lemon Ricotta Pound Cake Recipe from Stacie Billis of One Hungry Mama. This is one of my favorite Lemon Dessert Recipes because the whole thing can be made in one bowl! It's easy and delicious and freezes beautifully!
BUY STACIE'S BOOK HERE!:
SUBSCRIBE TO STACIE'S CHANNEL:
WATCH MORE LEMON DESSERT RECIPES:
How to Make a Beautiful Lemon Meringue Tart
Blueberry Lemon Bundt Cake Recipe
Lemon Thyme Cookie Recipe
STACIE'S ONE-BOWL LEMON RICOTTA POUND CAKE RECIPE
Makes one 9 x 5-inch loaf
INGREDIENTS:
8 tablespoons (120 g) unsalted butter, at room temperature, plus more for pangreasing
1 cup (200 g) granulated sugar
1⁄2 cup (120 g) ricotta cheese, store-bought or homemade
1 teaspoon (5 ml) lemon zest (from about 1 lemon)
4 tablespoons (60 ml) freshly squeezed lemon juice (from about 2 juicy lemons)
1 teaspoon (5 ml) pure vanilla extract
1⁄2 teaspoon (2.5 ml) salt
4 large eggs, ideally at room temperature
2 cups (240 g) all-purpose flour
3⁄4 teaspoon (3.75 ml) baking powder
1⁄2 teaspoon (2.5 ml) baking soda
DIRECTIONS:
1. Preheat the oven to 350°F. (175C) Butter a 9 x 5-inch (23cm x 13cm)loaf pan and line with parchment paper; set aside.
2. In a large bowl that works well with a hand mixer or in the bowl of a stand mixer Fitted with the whisk attachment, combine the butter, sugar, ricotta, lemon zest, lemon juice, vanilla, and salt on low speed until just combined.
3. Mix in the eggs, one at a time, making sure to fully incorporate each egg before adding the next.
4. Add the Flour, baking powder, and baking soda to the same bowl. Use a wooden spoon or silicone spatula to mix until just well incorporated.
5. Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 5 minutes before removing from the pan to finish cooling on a wire rack. Serve the same day or, once cooled completely, wrap tightly all around in plastic wrap and store on the counter for 2 to 3 days or in the freezer for up to 3 months.
Super Easy Soft and Incredibly Delicious Ricotta Cake
#ricottacake#easyricottacake
Ingredient:
1 1/2 cup (210g) flour
7TBsp (2.8oz) (80g) melted butter
1/2 cup (120g) sugar
2 eggs (110g)
1/4 cup (50ml) milk
1 1/2tsp baking powder
For top:
1 1/2 cup (350g) ricotta cheese
3 eggs 120g
1/4 cup (50g) sugar
????Dear Friends, if you liked the video, please leave any comment or emoticon. It's not difficult for you, but for me it's really important.???? BIG THANK YOU FROM THE BOTTOM OF MY HEART❤❤❤
Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
Thank you for watching!
I appreciate you being here! If you liked this video, I would love to hear your thoughts in the comments below!
For more weekly recipes, SUBSCRIBE:
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your re-creations :)
__________
????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
__________
SHOP MY KITCHEN/HOME APPLIANCES:
- VITAMIX:
- NINJA CHOPPER:
- SPRINGFORM PANS:
- ZWILLING COOKWARE SET:
- NONSTICK FRYING PAN (9.5 INCH):
- 7 INCH SPRINGFORM PAN:
- WILTON ROUND CAKE PANS:
- TART PANS:
- POPSICLES MOLDS:
- GNOCCHI BOARD:
- SILICONE REUSABLE LIDS:
- ESPRESSO MAKER BIALETTI:
SHOP MY FILMING GEAR:
- DJI OSMO POCKET -
- DJI OSMO WIRELESS BASE -
- RODE MICROPHONE -
- BLUE YETI MICROPHONE for VoiceOver:
- CANON CAMER T6 -
- SIGMA LENS:
- PROFESSIONAL LIGHT:
- LANTERN SOFTBOX:
- AFFORDABLE LIGHTS:
- ON-CAMERA LIGHT:
- CAMERA SLIGHTER:
__________
MORE VIDEOS:
3 Nut Butters:
Italian Biscotti:
Tomato Sauce from Fresh Tomatoes:
Pistachio Ice Cream:
Chocolate Gelato:
Lemon Granita:
Italian Butter Cookies:
Nutella Biscuits:
Italian Cookies with Maraschino Cherries:
Vegetarian Meatballs:
Pasta e Fagioli:
Chocolate Salami:
Bruschette (SPECIAL):
Vegan Apple Cake:
Chocolate Pear Cake:
Italian Coffee Cream:
3 Healthy Meals:
Savory Pie:
Almond Dark Chocolate Cookies:
Candied Orange Peels:
Hummus:
and more!
This video contains affiliate links. By purchasing an item from the affiliate link, I receive a small commission, so thank you! You are not charged any amount by clicking or purchasing from a link. Thank you so much for your support.
#lemonricottacake #italian #cake #lemon #ricotta
Easy Ricotta-Blueberry Cake Ready in One Hour by Cooking with Manuela
Soft, moist and easy to make. You're going to love this simply delicious blueberry-ricotta cake!
Read more:
Orange Ricotta Cake is an Italian dessert made with ricotta cheese.