Ricotta Pound Cake

Ricotta Pound Cake

Whisk together:
1 1/2 c flour
2 1/2 tsp baking powder
1 tsp salt

Cream together:
3/4 c unsalted butter, softened
1 1/2 c whole-milk ricotta
1 1/2 c sugar
3 eggs
1 tbs vanilla

Mix dry ingredients into wet and fold together until incorporated.

Grease and flour 9-inch loaf pan.

Bake 350 for 15 minutes.
Lower temperature to 325 and bake 25-35 additional minutes or until cake pulls away from sides of pan and springs back when lightly touched. This can be due to the water content of the ricotta cheese in the recipe.

Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely. Mine came right out of the pan like no other loaf I’ve made before–the browned outside is key here.

Dust with confectioner’s sugar before serving. The flavor is best the next day.