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Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream

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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.

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Tip: Reserve the vanilla pod(s) for your granulated sugar. Vanilla sugar comes in handy for so many recipes.

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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
1 hand-held electric mixer

Ingredients:
Non-stick baking 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
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
1 lemon, zested
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 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 topped with a dollop of Sweet Ricotta Cream. Garnish with fresh mint.

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Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream

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I wanted to put the first very first harvest of my Meyer lemons to good use. My Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream are just the ticket. I started with my favorite pound cake box mix then, of course, added a few delicious flavorings to make this pound cake extra special.

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Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
Inactive Prep Time: 1 hour 10 minutes
Total Time: 2 hours 25 minutes
Yields: 5 sandwiches (10 (1-inch) slices)
Equipment: 1 (9 x 5-inch) loaf pan, 2 large mixings bowls, hand-held electric mixer, rubber spatula, Microplane

Ingredients:
1 (16-ounc)e box of Betty Crocker Pound Cake Mix
2/3 cup of water
1/2 stick butter, unsalted room temperature
2 large eggs, room temperature
1 (15-ounce) container of ricotta cheese, whole milk plus 1 cup, room temperature
1 tablespoon of pure vanilla extract
1 teaspoon of baker’s cream cheese emulsion (cream cheese extract) optional
3 Meyer lemons, zested
2 Meyer lemons, juiced
1/2 pound of powdered sugar

Directions:
Preheat the oven to 325-degrees F.
Follow by greasing a loaf pan with softened butter and lightly flour the bottom and sides of the pan.

In a large mixing bowl beat together the water, butter, eggs, ricotta cheese, pure vanilla extract, cream cheese emulsion (optional), the zest of 2 Meyer lemons, and the juice of 1 lemon.

Using the hand-held mixer, on low speed for 30 seconds, scraping the bowl frequently, beat until combined. Slowly add the cake mix to the wet ingredients. On medium speed, beat for another 2 minutes scraping down the bowl occasionally. The batter will be thick.

Bake for 50 to 60 minutes or until a cake tester (toothpick) inserted in the center comes out clean. After the 50-minute baking time, watch the cake carefully, check every 5 minutes for when a cake tester comes out clean.

Cool the pound cake for 10 minutes. Remove the cake from the pan and cool completely on a cooling rack for 1 hour.

Directions For The Lemon Ricotta Cream:
In a large mixing bowl add 15 ounces of ricotta cheese, of powdered sugar, stir to combine. Next, add the zest of another Meyer lemon and 1 tablespoon of the juice to the bowl, stir to combine. Slice the cooled pound cake into 1-inch slices. Refrigerate until ready to use. Spread 2 heaping tablespoons of the cream filling onto one slice of the pound cake then place another slice on top.

There you have it, my Meyer Lemon Pound Cake Sandwiches Filled With Lemon Ricotta Cream.

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