Best 4 Ricotta Pound Cake With Vanilla Bean Recipes

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Indulge in the delectable symphony of flavors and textures that is ricotta pound cake with vanilla bean, a classic dessert elevated to new heights of indulgence. This moist and tender cake boasts a rich, velvety crumb that melts in your mouth, while the sweet and aromatic vanilla bean adds a touch of sophistication. This exquisite creation is perfect for any occasion, whether it's a special celebration or a cozy afternoon treat.

This article offers a comprehensive guide to crafting the perfect ricotta pound cake with vanilla bean, featuring two irresistible variations. The original recipe yields a classic pound cake with a tender crumb and a pronounced vanilla flavor. For those seeking a more decadent experience, the sour cream variation incorporates tangy sour cream for an extra layer of richness and moisture. Both recipes are meticulously detailed, ensuring that even novice bakers can achieve flawless results.

Each recipe is accompanied by a detailed list of ingredients, precise instructions, and helpful tips to guide you through the baking process. You'll also find insightful information on choosing the right ingredients, preparing your baking pans, and achieving the perfect texture and doneness.

Whether you're a seasoned baker or a curious beginner, this article provides everything you need to create an unforgettable ricotta pound cake with vanilla bean. Embrace the joy of baking and indulge in the sweet satisfaction of this timeless treat.

Here are our top 4 tried and tested recipes!

VANILLA RICOTTA POUND CAKE WITH MAPLE GLAZE



Vanilla Ricotta Pound Cake with Maple Glaze image

Provided by Georgia

Time 1h15m

Number Of Ingredients 14

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
1 1/2 cups whole milk ricotta
1 1/2 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla bean paste
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup good maple syrup
1 Tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

Steps:

  • For the Vanilla Ricotta Pound Cake: Preheat your oven to 350 degrees F. Position oven rack to lower third. Grease a 9-inch loaf pan and lay a strip of parchment paper along the bottom for easy cake removal.
  • In a medium bowl, sift together cake flour, baking powder and salt. In a large bowl, with an electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined. Do not over-mix.
  • Pour batter into prepared pan and smooth down with a spatula. Bake for 15 minutes then turn pan 180 degrees to ensure even browning. Lower temperature to 325 degrees F and bake about 40 minutes more, until cake springs back lightly and a toothpick inserted in the center comes out clean.
  • Let cool completely before adding maple glaze (recipe below).
  • For the Maple Glaze: 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. Or, you can also use cream or milk to thin.
  • Drizzle over cooled pound cake and let glaze set before serving.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

RICOTTA POUND CAKE



Ricotta Pound Cake image

Adapted from, a recipe from Dolce Italiano. Flavor is best the next day. Dust with powdered sugar before serving if you like. I like pound cake with strawberries and whipped cream.

Provided by PalatablePastime

Categories     < 4 Hours

Time 1h15m

Yield 1 loaf cake

Number Of Ingredients 8

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup unsalted butter, softened
1 1/2 cups fresh whole milk ricotta cheese
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • 350°F (177°C).
  • Place oven rack in the center position.
  • Grease and flour a 9-inch loaf pan.
  • Sift flour, baking powder and salt into a mixing bowl.
  • In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.
  • Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.
  • Pour the batter into the prepared loaf pan, smoothing the batter.
  • Bake the cake on the center rack for 15 minutes, then lower heat to 325°F (160°C) and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end).
  • Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.

Nutrition Facts : Calories 4012.2, Fat 202, SaturatedFat 123, Cholesterol 1112.2, Sodium 3201.4, Carbohydrate 476.5, Fiber 3.5, Sugar 302.8, Protein 78.7

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE



One-Bowl Ricotta Olive Oil Pound Cake image

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.

Provided by Melissa Clark

Yield Serves 8

Number Of Ingredients 11

Unsalted butter, shortening, or nonstick cooking spray, for the pan
1½ cups (300 grams) sugar, plus more for the pan if using a Bundt pan
3 large eggs, at room temperature
1 cup (250 grams) whole-milk ricotta cheese, at room temperature
½ cup (123 grams) sour cream or plain whole-milk yogurt, at room temperature
¾ cup (97 grams) extra-virgin olive oil
1 Tbsp. vanilla extract
2½ tsp. (10 grams) baking powder
1 tsp. (5 grams) fine sea salt
1 tsp. finely grated orange or lemon zest
1½ cups (192 grams) all-purpose flour

Steps:

  • Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
  • In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
  • Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
  • Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

LEMON-LIME RICOTTA POUND CAKE



Lemon-Lime Ricotta Pound Cake image

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Provided by Kim

Time 1h30m

Yield 12

Number Of Ingredients 20

3 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 cups whole-milk ricotta cheese, at room temperature
2 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons grated lime zest
1 ½ tablespoons lime juice
1 cup powdered sugar
4 tablespoons heavy cream
1 pinch salt
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
  • Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
  • Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
  • To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g

Tips:

  • Using fresh ingredients: Fresh ingredients, especially high-quality vanilla beans, will greatly enhance the flavor of your ricotta pound cake.
  • Creaming the butter and sugar: Creaming the butter and sugar together until light and fluffy is essential for creating a smooth and creamy batter. Make sure to cream them for at least 2-3 minutes.
  • Gradually adding the eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Not overmixing the batter: Overmixing the batter can result in a tough and dense cake. Mix just until the ingredients are well combined.
  • Using a bundt pan: A bundt pan creates a beautiful and classic presentation for your ricotta pound cake. Make sure to grease and flour the pan thoroughly to prevent the cake from sticking.
  • Baking at the right temperature: Bake the ricotta pound cake at the correct temperature and for the specified time. Overbaking can dry out the cake.
  • Cooling the cake completely: Allow the ricotta pound cake to cool completely before serving. This will help the cake set and develop its full flavor.

Conclusion:

Ricotta pound cake is a delicious and versatile dessert that can be enjoyed for breakfast, brunch, or as a sweet treat. With its moist and flavorful crumb and delicate vanilla aroma, this cake is sure to be a hit. Follow these tips and the detailed recipe provided to create a perfect ricotta pound cake that will impress your family and friends.

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