Include in Print View:

Ricotta Cheese Poundcake

Ricotta Cheese Poundcake recipe image
This International dessert features Unsalted butter, softened, Packed light brown sugar, Eggs, Vanilla extract. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1009.7
Dietary: Vegetarian
Description
This International dessert features Unsalted butter, softened, Packed light brown sugar, Eggs, Vanilla extract. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Unsalted butter, softened
  • 2 cup Packed light brown sugar
  • 6 Large Eggs
  • 2 teaspoon Vanilla extract
Directions
  1. 1
    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
  2. 2
    cream 1 c Ricotta cheese 1.
  3. 3
    Preheat oven to 350F (177&# 194;°C).
  4. 4
    Butter and lightly flour a 10 inch tube pan.
  5. 5
    In a large mixing bowl,
  6. 6
    cream the butter with an electric mixer, gradually beating in the brown sugar.
  7. 7
    Add the eggs, one at a time, beating well after each one.
  8. 8
    Beat in the vanilla and lemon zest.
  9. 9
    Sift the flours, baking powder, salt, and nutmeg into another bowl, adding any pieces of bran that remain in the sifter;
  10. 10
    set aside.
  11. 11
    Puree the milk or cream and ricotta cheese in a blender.
  12. 12
    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.
  13. 13
    Do not beat the batter.
  14. 14
    Distribute the batter evenly in the prepared pan, then
  15. 15
    bake for approximately 1 hour and 15 minutes; a tester inserted in the center should come out clean.
  16. 16
    Cool the pan on a rack for 10 minutes, then invert it onto the rack and
  17. 17
    cool the cake for at least one hour before cutting.
  18. 18
    Transfer the cake to a serving platter

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1009.7kcal
% Daily Value *
Total Fat 56.9g88%
Saturated Fat 33.1g166%
Cholesterol 408.8mg137%
Sodium 174.1mg8%
Total Carbohydrate 118.8g40%
Dietary Fiber 0.0g0%
Sugars 118.5g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, brown, butter, cheese, dessert, eggs, extract, international, light, packed, poundcake, ricotta, softened, sugar, title, unsalted, vanilla, vegetarian
Read it online: https://www.chefs-mate.com/recipe/ricotta-cheese-poundcake/