Ricotta Cheese Pound Cake
By Leann Albrecht
Spring is here so I thought I would bake something special to celebrate. My windows are open, birds are singing, fresh cut grass is in the air …..and there’s no sign of coats anywhere!! Thank God for spring!
With mixer, cream together on medium speed until smooth:
6 oz salted butter, softened
1 1/2 cups ricotta cheese
1 1/2 cups packed brown sugar
Then add eggs and beat well:
3 large eggs
Then slowly add and mix well:
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 1/2 teaspoons – baking powder
1 1/2 cups of sifted unbleached flour
1 teaspoon – sea salt
Confectioners sugar for dusting
Preheat your oven to 350 degrees and position rack in center.
Grease and flour a 9-inch loaf pan.
With a mixer, cream together the butter, ricotta, and brown sugar on medium speed until smooth, about 2 minutes. Then add eggs one at a time. On low speed, beat in the vanilla, lemon juice and dry ingredients. Scrape down sides occasionally to thoroughly mix together.
Pour batter into prepared pan, smooth down with a spatula. Gently wack the pan on the counter to remove any air pockets. Bake for 15 minutes then lower temperature to 325 degrees and bake another 40 minutes or until cake springs back lightly, the sides start to pull away, and when toothpick comes out clean from the center.
Cool on rack and sprinkle with powdered sugar.
This pound cake is simple and delicious with a cup of coffee for breakfast or topped with ice cream and fresh sliced strawberries as an impressive dessert.