It has become a habit of me to make this bread at least twice a month. With the onslaught of cake recipes I have at home, I can only bake the favorites at least twice a month. This vanilla ricotta pound cake deserves such two spots. My husband and I love this with coffee. The bitterness of the black coffee just compliments the sweetness of the cake. Yummy!
Our friend over at The Comfort Of Cooking has this to say about this amazing cake recipe:
“Deliciously rich and moist, with a cake-like crumb and a decadent cinnamon-spiced maple glaze. Have mercy! It may look simple, but it has the most aromatic vanilla flavor and melt-in-your-mouth texture, you will never be able to stop at one slice.”
It smells really good! Your kitchen will be filled with an aroma that you will not want to go away for days! And I love the fact that it’s really simple. You can serve this to any of your guests and they will all appreciate this.
Ingredients
For the Vanilla Ricotta Pound Cake:
1 1/2 cups Bob’s Red Mill cake flour
2 1/2 teaspoons Clabber Girl baking powder
1/2 teaspoon kosher salt
3/4 cup Land O Lakes unsalted butter, softened
1 1/2 cups Sorrento whole milk ricotta
1 1/2 cups Domino granulated sugar
3 large Eggland’s eggs
1/2 teaspoon Madagascar vanilla bean paste
1 teaspoon of McCormick vanilla extract
For the Maple Glaze:
1 cup Domino powdered sugar
1/4 cup Trader Joe’s good maple syrup
1 Tablespoon Land O Lakes unsalted butter, softened
1/2 teaspoon McCormick vanilla extract
1/4 teaspoon McCormick cinnamon
Instructions
For the Vanilla Ricotta Pound Cake:
Preheat your oven to 350 degrees F. Position oven rack to lower third. Grease a 9-inch loaf pan and lay a strip of parchment paper along the bottom for easy cake removal.
In a medium bowl, sift together cake flour, baking powder and salt. In a large bowl, with an electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined. Do not over-mix.
Pour batter into prepared pan and smooth down with a spatula. Bake for 15 minutes then turn pan 180 degrees to ensure even browning. Lower temperature to 325 degrees F and bake about 40 minutes more, until cake springs back lightly and a toothpick inserted in the center comes out clean.
Let cool completely before adding maple glaze (recipe below).
For the Maple Glaze:
In small bowl, whisk all ingredients until smooth and creamy. If too thin, add a little more powdered sugar. If too thick, add a little more maple syrup. Or, you can also use cream or milk to thin.
Drizzle over cooled pound cake and let glaze set before serving.
Enjoy!
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Quick Tip: Best served with a perfect cup of coffee or tea.
Thanks again to The Comfort Of Cooking for this amazing recipe.
