Steps to Make Ultimate Ricotta Cheese Pound Cake

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ricotta cheese pound cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Ricotta Cheese Pound Cake is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Ricotta Cheese Pound Cake is something which I’ve loved my entire life.

I wanted to make a twist on the basic lemon pound cake by adding ricotta cheese and making it even more delicious. And for a really special version of lemon ricotta pound cake, I wanted to make it homemade and completely from scratch. Serve it with fresh strawberries or blueberries. In our family it is always served cold with whipped cream or Cool Whip and sugared strawberries on top.

To begin with this recipe, we have to prepare a few components. You can cook ricotta cheese pound cake using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Ricotta Cheese Pound Cake:

1. Take 90 g Coconut Oil (or Butter)
2. Get 180 g Sugar
3. Get 225 g(8oz) Ricotta Cheese
4. Get 3 Eggs
5. Make ready 1 Tbsp Marsala Wine (or Vanilla Extract)
6. Prepare 1 Lemon (Lemon zest)
7. Take ……………………………………………………………….
8. Make ready -Dry Ingredients-
9. Get 180 g Cake Flour ★
10. Make ready 2 tsp Baking Powder ★
11. Make ready 1/2 tsp Cinnamon ★
12. Make ready …………………………………………………………
13. Get 100 g (1 bar) Chocolate

Glazed Lemon Ricotta Cake is made in a bundt pan. It's extremely moist and tender thanks to the ricotta cheese in the batter. Ricotta cheese: Definitely use whole-milk cheese in this recipe. Coconut flour: Helps stabilize the cake, which is especially helpful since it doesn't This crustless ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor.

Steps to make Ricotta Cheese Pound Cake:

1. Heat oven to 180°C/350°F, coat the loaf pan with non-stick cooking spray.
2. I'm using whole wheat cake flour.
3. Combine all of ★the dry ingredients and put it aside.
4. Place the coconut oil & sugar into a large bowl.
5. Mix.
6. Add ricotta cheese.
7. Add eggs one by one and keep mixing.
8. Add Marsala wine.
9. Add the lemon zest.
10. Add the ★ mixed dry ingredients and lightly mix. Don't knead.
11. Add chopped chocolate.
12. Pour it into the oil-sprayed loaf pan.
13. Bake in the oven for about 1 hour until a skewer inserted into the center of the cake comes out batter free.

Ricotta cheese: Definitely use whole-milk cheese in this recipe. Coconut flour: Helps stabilize the cake, which is especially helpful since it doesn't This crustless ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor. It's not as heavy as cream cheese based cheesecake. Ricotta cheese makes this pound cake extra moist, and the sweet grapefruit cream cheese frosting is the perfect balance to the tart cake. You will love the bright citrus flavor in this Grapefruit Ricotta Cake.

So that is going to wrap this up for this exceptional food ricotta cheese pound cake recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!