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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
Italian Lemon Ricotta Cake
Recipe at:
This recipe for Italian Lemon Ricotta Cake is the best out there! Light, fluffy, and full of flavor, it is the perfect Italian dessert. Easy and simple recipe made with ricotta cheese and lemon. #lemonricottacake #italianlemoncake
Lemon Ricotta Cake | Delicious Italian Pound Cake for Tea Time
????????????Today's recipe “Lemon Ricotta Cake“ its very delicious Italian pound cake for tea time. If you have any suggestions or request then please write below in the comments and don't forget to like and subscribe my channel. Please share my YouTube channel and socail media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes.
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#cake #lemoncake #teacake
INGREDIENTS :
????Eggs ~ 4
????Sugar ~180g
????01 Lemon juice
????Lemon zest ~2tbsp
????Lemon sugar ~ 2tbsp
????Plain flour ~250g
????Cornstarch ~2tbsp
????Baking powder ~2Tsp
????Oil ~50g
????Ricotta Cheese ~125g
????Sour cream or Butter milk ~3Tbsp
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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
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I appreciate you being here! If you liked this video, I would love to hear your thoughts in the comments below!
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__________
????????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
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#lemonricottacake #italian #cake #lemon #ricotta
Season 1, Episode 104 Limoncello Ricotta Pound Cake
Our Italian Limoncello Pound cake is moist, delicious and oh, soo lemony! A perfect afternoon treat with coffee or tea or a great family dessert. It's simple to put together and lasts several days, unless it gets eaten up too fast!
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 - Homemade from scratch recipe
- Ingredients and measurements below
Lemon pound cake is a classic dessert recipe that is a no brainer for any party, picnic, dinner or other gathering. I wanted to make a twist on the basic lemon pound cake by adding ricotta cheese and making it even more delicious. And for a really special version of lemon ricotta pound cake, I wanted to make it homemade and completely from scratch. Serve it with fresh strawberries or blueberries, homemade whipped cream and some house made glaze or any topping of your choice and you'll be the dessert hero. Watch me make it in the video below.
NOTE: After recording the video and making another batch of the cake, I decided that the baking time is closer to an hour and a half, even though I said an hour to an hour and a quarter in the video. It's a super moist cake so I recommend erring on the side of baking it closer to an hour and a half. Leave a comment to let me know how yours turned out.
Ingredients:
1 ½ cups (3 sticks) – salted butter, softened
3 cups – white granulated sugar
6 large – eggs (room temp.)
3 cups – sifted Cake Flour like Swans Down
½ teaspoon – almond extract (optional)
1 tablespoon vanilla extract
1 cup – Heavy whipping cream
3/4 cup full fat ricotta cheese
zest of one or two whole lemons
juice of one lemon
1 tsp. of lemon extract in place of almond extract (optional for super lemony flavor)
10-cup tube ban coated with 1 tablespoon melted butter and sprinkled with sugar
lemon-ricotta-pound-cake-bundt-dessert-idea-video-2
GLAZE Ingredients (optional)
2 cups – powdered sugar
2 – 3 Table spoons– heavy cream
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Serve with
Fresh berries and homemade whipped cream
How to make this cake:
PREHEAT your oven to 325°F.
Butter and sugar a 10-cup tube pan.
Sift the cake flour once; then measure and set aside.
In a small bowl, juice one lemon and zest two - set aside
In a two cup measuring cup or a small bowl, add one cup of heavy cream, mix in the ricotta, vanilla, and almond extract and set aside.
In a large mixing bowl, cream the butter then gradually add sugar beating on medium speed until creamy. Add eggs, one at a time, beating just until blended after each addition. Then gradually add the cake flour and the whipped cream ricotta mixture, alternately beating on low speed. Don’t over beat. Stir in lemon juice and lemon zest. Pour into prepared pan.
lemon-ricotta-pound-cake-bundt-dessert-idea-video-2
BAKE approx. 1 hour and 30 minutes or until a long wooden stick inserted in center of cake comes out completely clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on wire rack.
lemon-ricotta-pound-cake-bundt-dessert-idea-video-2
GLAZE (optional):
COMBINE powdered sugar in medium size bowl. Stir in 2-3 Tbsp. of heavy cream. Add vanilla extract and lemon juice. Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary. Drizzle over cooled cake.
lemon-ricotta-pound-cake-bundt-dessert-idea-video
Serve with fresh berries and homemade whipped cream. Smile.