Vanilla Ricotta Pound Cake with Maple Glaze

Vanilla Ricotta Pound Cake with Maple Glaze

prep time

minutes
cook time

minute
servings
12

Ingredients

















Cooking Instructions

For vanilla ricotta pound cake:


1

Heat oven to 350°F. Position oven rack in lower third of oven. Butter 9-inch loaf pan; place strip of parchment paper over pan bottom.


2

In medium bowl, sift together cake flour, baking powder and salt. Set aside. In large bowl of electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Add eggs, one at a time, beating and scraping down sides of bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined.


3

Do not overmix.


4

Pour batter into prepared pan; smooth top with spatula. Bake 15 minutes; turn pan 180° to ensure even browning. Lower temperature to 325°F and bake about 40 minutes more, until cake springs back lightly and toothpick inserted in center comes out clean.


5

Cool completely before glazing.


For maple glaze:


1

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. You may also use cream or milk to thin.


2

Drizzle glaze over pound cake; allow glaze to set before serving.


Ingredients

















Cooking Instructions

For vanilla ricotta pound cake:


1

Heat oven to 350°F. Position oven rack in lower third of oven. Butter 9-inch loaf pan; place strip of parchment paper over pan bottom.


2

In medium bowl, sift together cake flour, baking powder and salt. Set aside. In large bowl of electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Add eggs, one at a time, beating and scraping down sides of bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined.


3

Do not overmix.


4

Pour batter into prepared pan; smooth top with spatula. Bake 15 minutes; turn pan 180° to ensure even browning. Lower temperature to 325°F and bake about 40 minutes more, until cake springs back lightly and toothpick inserted in center comes out clean.


5

Cool completely before glazing.


For maple glaze:


1

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. You may also use cream or milk to thin.


2

Drizzle glaze over pound cake; allow glaze to set before serving.


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