This Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream is a dessert that anyone can make from scratch without feeling intimidated by the process.
Tip: Reserve the vanilla pod(s) for your granulated sugar. Vanilla sugar comes in handy for so many recipes.
Prep Time: 5 minutes (mixing batter)
Cook Time 1 hour to 1 hour 10 minutes
Inactive Cook Time 1 hour
Total Time: 2 hours 15 minutes
Equipment: 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, Stand mixer, non-stick cooking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks (24 tablespoons) of butter, unsalted and room temperature
1 (8-ounce) bar of cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature, add 1 at a time to the batter
1 tablespoon pure vanilla extract
1 vanilla bean, seeds (vanilla caviar) removed
3 cups of cake flour, sifted (measured after being sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
1 lemon, zested
1/4 cup powdered sugar
fresh mint for garnish
Preheat oven to 325-degrees F.
Spray two non-stick metal loaf pans with non- stick spray. Sprinkle the insides of the pans with the Turbinado sugar, tilting the pans to cover evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to make sure ingredients are well mixed. With the mixer on low, add the eggs, one-at-a-time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
Combine the cake flour and salt in a large bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and the beater with a rubber spatula. Mix the batter with the spatula to be sure everything is well mixed.
Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center rack of the oven for 1 hour to 1 hour 10 minutes. The cake is done when a toothpick or cake tester gadget, inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a baking rack and cook for another 30 minutes
To serve, slice a piece of Vanilla Cream Cheese Pound Cake top with a dollop of Sweet Ricotta Cream. Garnish with fresh mint.
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