There are so many wonderful things to cook and bake with ricotta cheese. Like this fantastic lemon ricotta cake. It is a cake that is loved by all and it is a cake that can be changed up in so many ways.
This is actually originally a pound cake recipe. What is a pound cake? A pound cake is simply a not too difficult and flavorful cake traditionally made with a pound each of flour, butter, eggs, and sugar — or a 1:1:1:1 ratio of the ingredients.
But when I made it as it should be, it was just too heavy, too sweet. I had to change it up a bit. The lighter version is, in our opinion, the way to go!
And did you know Mother’s Day is coming up? I know you did! You could bake this for your mom or any special lady you love and want to impress. It’s so easy to put together. I like the little bit of lemon flavor. You could also make an orange version.
Are you afraid to bake a Bundt cake because your cake always sticks to the pan? I know that feeling when you flip the pan and the cake doesn’t release all the way. There’s complete silence and you await that very quiet thump when the cake hits the serving plate. I found this tip in a Cook’s Illustrated Holiday Baking book and you should try it out!! You can see my cake had no problem popping right of the pan!
Bundt Cake Pan Tip:
Here is how they suggest you prep your pan to ensure an easy release of the cake: Mix 1 Tablepsoon of melted butter than has been cooled with 1 Tablespoon of flour. Use a pastry brush (or your fingers)and grease the Bundt pan. This creates a coating that prevents the cake from sticking to the pan.
Such a great baking tip, especially for Bundt pan bakers that sometimes encounter a problem with the pan! It truly works and you will be thrilled each time your Bundt pops right out onto your serving dish…no more waiting in fear to see if it sticks or not!
I found on the Southern Living site 13 tips on how not to ruin a pound cake. They are actually pretty good general baking tips. My favorite is this one:
I do use cake flour. I have made it once with regular flour, I didn’t like the results. It wasn’t as fluffy. So I cut the butter from 1 1/2 sticks to just one stick (8 Tablespoons). I also cut the sugar from 1 1/2 cups to 1 cup. The ricotta is already sweet enough. I thought 1 1/2 cups of sugar made the cake way too sweet (at least for our taste)and the cake is so moist from the ricotta, the one stick of butter is plenty enough. So I guess isn’t really a pound cake any more, but just a really awesome ricotta cake that I make all the time! I mentioned here I had to share this with you, and finally, I did!
You could dust powdered sugar on top or make a simple lemon powdered sugar glaze and drizzle on top. Can’t go wrong either way!
adapted from Giada
- 1 stick unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole-milk ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- zest of 1 to 2 lemons
- 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)