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!
- 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
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)