The Ricotta Pound Cake of 3 is an incredibly soft dessert and very easy to make. I’ve already proposed it in various versions, with mascarpone, with apples, and with peaches, and each time it has been a great success.
Besides being a very soft pantry dessert, it is extremely versatile. It can be enriched with chopped nuts, chocolate chips, or fresh fruit. The fun feature of this preparation is that you won’t need to write the recipe down in your notebook but just remember the number 3.
Great for breakfast, it’s also perfect for a snack for both adults and kids. I know that the quantity of sugar seems very high, but consider that it’s a 1 kg dessert; if you want, you can slightly reduce it to 240 g, but don’t go lower or you’ll compromise the softness of the cake. If you’d like, try it and let me know what you think.
Try also the other breakfast cakes:
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 329.95 (Kcal)
- Carbohydrates 56.51 (g) of which sugars 33.23 (g)
- Proteins 9.14 (g)
- Fat 8.87 (g) of which saturated 3.82 (g)of which unsaturated 4.55 (g)
- Fibers 0.83 (g)
- Sodium 53.69 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 10 1/2 oz ricotta
- 1 1/2 cups sugar (you can reduce it to 1 cup)
- 3 eggs (large)
- 2 tbsp peanut oil (or 2 tbsp very soft butter)
- 2 tbsp milk
- 2 tbsp lemon juice (or orange)
- 1 packet baking powder
- 1 tsp vanilla extract
- lemon zest (grated or orange, you need the zest of one organic lemon)
- as needed butter
- as needed flour
- as needed vanilla powdered sugar
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Scale
- 1 Bundt pan 9.5 inches in diameter
- 1 Spatula
Procedure
Use room temperature eggs; it’s essential for the recipe’s success.
Sift the flour with the baking powder and set aside.
In a large bowl, beat the eggs with 1 cup of sugar until you get a light and frothy mixture.
In another bowl, mix the ricotta with 1/2 cup of sugar, then add the vanilla, lemon zest, peanut oil, milk, and lemon juice; mix well.
Add one-third of the sifted flour to the beaten eggs and incorporate it with a spatula from bottom to top to prevent the mixture from deflating, then add one-third of the ricotta, always mixing with the spatula. Repeat the same operation two more times; this way, you will create an even softer cake.
The batter is ready (if you wish, you can enrich it with chocolate chips, raisins, or nuts).
Butter and flour a 9.5-inch Bundt pan. Transfer the mixture into the cake tin.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Always do the toothpick test to check its doneness; if necessary, extend the cooking time by a few minutes.If the surface tends to darken, cover it with aluminum foil.
The Ricotta Pound Cake of 3 is ready, let it cool and serve.
Advice
Storage
The Ricotta Pound Cake of 3 can be stored at room temperature under a glass dome for 3 days.
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