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)

2 Comments on “RICOTTA RASPBERRY POUND CAKE”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: