- 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
ITALIAN RICOTTA CAKE
Recipe on Video
Facebook page at:
License: Creative Commons
Easy Meyer Lemon Ricotta Pound Cake Recipe
You don’t need frosting or glaze on this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with your coffee in the morning or your favourite tea in the afternoon.
GET THE FULL RECIPE HERE -
Don’t miss all the deliciousness! SUBSCRIBE now.
AND LET'S GET SOCIAL!
Instagram
Pinterest
Twitter
Facebook
EASY RICOTTA BLUEBERRY CAKE
Hello! Today we will bake a light ricotta cake with blueberries. It is perfect for breakfast or a snack. Bon appetit and let's get started)))
INGREDIENTS:
750g ricotta cheese
4 large eggs
150g powdered sugar
150g blueberries
zest of 1 orange
COOKING METHOD:
1. In a bowl, stir together the ricotta with eggs and powdered sugar.
2. Add blueberries and orange zest, mix gently.
3. Pour the dough into a 20cm baking dish (line the bottom of the dish with baking parchment).
4. Bake at 350F/180C for 50-60 minutes.
#ricottacake #easycake #healthycake
Thanks for watching! Make sure to subscribe for more videos:
Where I get MUSIC for all my videos: AMAZING for YouTubers!
I often use iHerb to get organic ingredients.
Go to:
or use the code SCH028 to get a discount of 5% on your purchase.
They ship internationally at a low price sometimes even free )))
INSTAGRAM:
PINTEREST:
Italian Lemon Ricotta Cake | Italian Dessert | Cake Recipe
Italian Lemon Ricotta Cake | Italian Dessert | Cake Recipe
Italian Lemon Ricotta Cake deliciously flavored with fresh lemons. Dusted with iced sugar.
Quick and easy to prepare. Soft, fluffy, and full of Lemon Flavor. It is the perfect Italian lemon dessert. This traditional recipe is sure to become your new favorite.
#lemonricottacake #italianlemoncake #italian
Ingredients
–––––––––––––––––––––––
Butter Softened 1 1/2 Stick
Sugar - 1 1/2 Cups
Whole Milk Ricotta Cheese - 15 Ounces
Eggs - 3 Large Size
Lemon Extract - 1 Teaspoon
Juice Of One Lemon
Zest Of One Lemon
Baking Soda - 1/2 Teaspoon
Salt - 1/2 Teaspoon
Flour - 1 1/2 Cups
Icing Sugar For Dusting
♥ Thank you for watching my Videos! ♥
Please LIKE ✯ COMMENT ✯ SUBSCRIBE ✯ to My Channel to see more interesting videos!
––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
►► Check out my Playlist
––––––––––––––––––
❈ Recent Uploads ►
❈ Evening Snacks ►
❈ Festival Recipes ►
❈ Dessert & Sweets ►
❈ Vegetarian Recipes ►
❈ Non-Vegetarian Recipes ►
❈ Chutneys Recipes ►
❈ Breakfast Recipes ►
❈ Parathas & Rotis ►
❈ Gravies & Curries Recipe ►
❈ Healthy Drinks & Ice Creams ►
# ITALIAN RICOTTA CAKE
# LEMON RICOTTA BUNDT CAKE
# LEMON RICOTTA CAKE
# LEMON, RICOTTA CAKE
# ITALIAN LEMON RICOTTA
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.
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: