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.

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
Yields: 16 servings (8 slices per loaf)
Equipment: 2 (8 1/2 x 4 1/2 x 2 1/2-inch) non-stick loaf pans, stand mixer fitted with a paddle attachment, non-stick cooking spray, 1 large mixing bowl, 1 small mixing bowl, paring knife, Microplane

Ingredients:
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 whole vanilla bean, seeds removed (vanilla caviar) 
3 cups of cake flour, sifted (measured after being sifted)
1 teaspoon Kosher salt
1 1/2 cups of whole milk ricotta cheese
1 lemon, zested
1/4 cup powdered sugar
Garnish:
fresh mint 

Instructions:
Preheat oven to 325°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. 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 as needed. Mix the batter with a spatula, combining all the ingredients.

Divide the batter evenly between the two loaf pans, smooth the tops, and bake on 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 cake rack and cool for an additional 30 minutes.

To serve, slice a piece of Vanilla Cream Cheese Pound Cake, top with a dollop of Sweet Ricotta Cream, and garnish with fresh mint.

There you have it, my Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream.

Note:
1) Tip: Reserve the vanilla pod(s) for your granulated sugar. Vanilla sugar can be used for many recipes.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/