RICOTTA RASPBERRY POUND CAKE

This is a delicious, moist, and flavorful pound cake! Made without a mixer, just whisk and fold! Makes one layer of the perfect dessert. I chose to double the recipe and make small loafs for presents! This is definitely a keeper!

Ingredients:

  • nonstick oil spray
  • 1 1/2 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 3 eggs
  • 1 1/2 cup ricotta
  • 1/2 teaspoon vanilla
  • 1 stick unsalted melted butter
  • 1 cup frozen raspberries

Directions:

Preheat oven to 350 degrees. Use a 9 inch cake pan sprayed with nonstick spray and lined with parchment paper.

Whisk flour, sugar, baking powder, and salt in a large bowl until well blended.

Whisk eggs, ricotta, and vanilla in another bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries. take care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean (50-60 minutes. Let cool at lease 20 minutes before removing from pan.

(Note: I doubled the recipe and put it into disposable loaf pans, baked 60 minutes, let cool and wrapped for gifts (made 7 – 1 lb. loaves)

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Desserts and tagged , , , . Bookmark the permalink.

2 Responses to RICOTTA RASPBERRY POUND CAKE

  1. Wurzbacher Gaye Perkins says:

    Delicious! Enjoying with my coffee ‘this morning. Beautiful gift!

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