Easiest Way to Make Super Quick Homemade Ricotta Cheese Pound Cake

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ricotta cheese pound cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Ricotta Cheese Pound Cake is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Ricotta Cheese Pound Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 have ricotta cheese pound cake using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Ricotta Cheese Pound Cake:

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

Instructions 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 special food ricotta cheese pound cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!