This is a twist on the classic sour cream pound cake that uses ricotta in place of the sour cream. Dense, moist and buttery … and easy to make! It is important to beat the butter and sugar for the full 5 to 7 minutes which will incorporate air into this heavy batter. This is a very versatile cake that can be served plain either warm or at room temperature, with powdered sugar on top, as a base for a strawberry shortcake, with ice cream and chocolate syrup or with other desired fruit toppings. Let your imagination run wild with serving suggestions!
Ingredients
- 2 sticks unsalted butter at room temperature
- 3 cups sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup whole milk ricotta cheese
- 2 teaspoons vanilla
In a bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with ricotta cheese and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1 hour and 20 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners’ sugar if desired.
