Lemon Ricotta Pound Cake
What do you do when ricotta is on sale, even if you cook for one and the size that’s on sale is the “family size”, 32 ounce?
Buy it and bake cakes with it, that’s what!
Trying my hardest to steer away from flour/butter/sugar, that’s why I decided not to bake a cake for my recent birthday and went with fresh tarts (which by the way also include flour/butter/sugar). I was craving cake because I skipped cake – go figure!
Found a few recipes for a coffee cake which contained less sugar but decided on this Lemon Ricotta Pound Cake, of all choices.
Straight from the oven, I immediately sliced it and doled it out to friends and neighbors. I actually stored a big piece in the freezer; it’s in there now. Out of sight, out of mind – well, maybe.
I used this recipe from a fellow food blogger, Alexandra Cooks making slight changes: used 2 eggs, used ½ cup of plain Greek yogurt, and used 1 cup of ricotta. Really easy recipe with buttery, moist results! So good, really!
Lemon Ricotta Pound Cake
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon kosher salt
1 ½ sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 cups whole-milk ricotta cheese (I used 1 cup of part-skim)
2 large eggs
1 teaspoon pure vanilla extract
zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
½ cup Greek yogurt, plain
Preheat the oven to 350ºF. Grease a 9x5x3” loaf pan or 3 mini loaf pans and line bottom with parchment.
In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
Using a mixer, cream the butter, ricotta and granulated sugar until blended, it’s ok if there are some visible pieces of butter/cheese. In other words, the batter will not look entirely smooth. With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, careful to just combine and not over mix.
Add to pans and bake for about 40 minutes; test with a skewer or toothpick for doneness.
**Note: a couple of changes I would make – cream the butter and sugar first for about 5 minutes then add the remaining wet ingredients; I would also use 1 stick of butter and 1 cup of sugar instead of 1 and 1/2. I do plan to bake this again as it is so easy and results are great!
This year’s cake was the creamiest of cream cakes, a Cannoli Cream Cake!
While I’m posting a couple of weeks late, as life sometimes gets me moving in other directions, I wanted to make sure my next post was this post.
I initially had some difficulty getting the cream whipped to a workable consistency until I realized I hadn’t worked with this brand of cream before. Why should it matter, I have yet to discover? Cream is a product from nature that involves some human processing but this processing, though it may differ from manufacturer, should in fact produce cream, no?
I tossed what wasn’t working, re-purchased the “brand” of whipping cream I’ve previously used, and finally got it to work the way it was supposed to. My heavens!
In re-making this recipe, I would make a more traditional cannoli cream filling by adding cinnamon and a bit of all-spice and nutmeg!
Enjoy these images and attempt the recipe. It really was one of the easiest and creamiest cakes thus far!
Here’s the delicious recipe…
Cannoli Cream Cake
2 ¼ C flour
¾ t baking powder
pinch of salt
¾ C milk/plain yogurt mixture
2 ½ sticks butter
2 C sugar
1 t vanilla
¾ t almond extract
Process: add the flour, baking powder and salt in a bowl, combine and set aside; mix the milk and yogurt together in another bowl and set aside; whip the 4 egg whites until stiff; remove from mixing bowl and set aside; cream the butter and sugar until light and fluffy; add the eggs one at a time, mixing well after each addition; add vanilla and almond and mix well.
Now add the flour mixture and the yogurt mixture alternating between the two in three additions and mix, careful not to over mix; fold in the whipped egg whites.
Pour into two prepared 8” round cake pans and bake at 350F for about 30 – 35 minutes. When you can smell the cake aroma, check to see if it is solid in the center or if it has begun to release from the sides of the pan. It is done!
2 C ricotta cheese
3 T sugar
1 ½ t vanilla
1 C whipping cream, whipped
1 C semisweet mini chocolate chips
Process: beat the cheese, sugar and vanilla until creamy; fold in the whipped cream; add the chocolate chips.
Whipped Cream Frosting
2 C Whipping cream
2 T confectioner’s sugar
1 t vanilla
2 t cream of tartar (to stabilize)
Fresh raspberries for garnish
Process: ensure that the cream and mixing bowl are chilled then add all ingredients to a mixer and mix on high until fluffy but firm.
Assembling the Cake
Split cooled cake layers then frost each layer with the cannoli cream mixture; chill the cake for about 20 minutes then frost with the whipped cream; garnish with fresh raspberries and sprinkle with confectioner’s sugar; serve immediately.