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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Vanilla, Cream Cheese Pound Cake With A Sweet Whipped Ricotta Cheese Topping

on May 22, 2018

2018-04-09 16.26.37

2018-04-09 16.26.57

This is a dessert that anyone can make from scratch without feeling intimidated by the process.

2018-04-09 16.26.40

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: two-8 1/2 x 4 1/2 x 2 1/2- inch loaf pans
Electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks unsalted butter, room temperature
8 ounce cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
seeds scraped from 1 vanilla bean
3 cups of sifted cake flour (measured after sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
zest of 1 lemon
1/4 cup powdered sugar
fresh mint for garnish

Directions:
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 bow of and 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. Cake is done when tooth pick or cake tester gadget, inserted into center of the cake come 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 and add a dollop of the sweet Ricotta cream to the top and garnish with fresh mint.

 

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One response to “Vanilla, Cream Cheese Pound Cake With A Sweet Whipped Ricotta Cheese Topping

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