Ricotta Pound Cake

I saved this recipe because I love using ricotta cheese. This comes from Dolce Italiano and I can tell you it is worth making. I wanted something to serve with fresh berries and this is a WOW. The ricotta gives the cake a very nice texture and crumb. I usually use part-skim ricotta in cooking, but followed the recipe and used the whole milk. My opinion is that it needs to be the whole milk variety to hold it together. Maybe one day I will try it with the part-skim to see if it comes out the same. Try this with some fresh strawberries and homemade whipped cream. YUM. I think this would also do well with a little lemon zest added in. Easy, delicious and a bit different than a standard biscuit!

Ricotta Pound Cake

1 1/2 c cake flour

2 1/2 tsp baking powder

1 tsp kosher salt

3/4 c unsalted butter, softened

1 1/2 c fresh whole-milk ricotta

1 1/2 c granulated sugar

3 large eggs

1/2 vanilla bean

1 tsp pure vanilla extract

Confectioner's sugar for dusting

Preheat oven to 350°F (177°C) and place rack in center.

Grease and flour 9-inch loaf pan.

In medium bowl, sift together flour, baking powder, and salt and set aside.

In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

Beat in eggs one at a time, scraping sides of bowl after each addition.

Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.

On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

Pour the batter into the prepared pan and smooth top with a spatula.

Tap pan on counter a few times to remove air pockets.

Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25-35 minutes more.

Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.

Dust with confectioner's sugar before serving.

Dolce Italiano By Gina DePalma.