How good it is and what a lemon scent! ☀️ Let me introduce you to the Soft and Simple Ricotta Pound Cake, a real delicacy and light as a cloud.
If you’re looking for a homemade dessert, genuine and made with few and healthy ingredients, this is the perfect recipe for you, ideal from breakfast to an afternoon snack, or as a light dessert after lunch!
Each slice of this Ricotta Pound Cake is a real explosion of lemon, a soft cloud that melts in your mouth, enriched by sweet candied blueberries.
The perfect recipe to start the day with a smile or for a special snack, and thanks to erythritol, guilt-free too!
To achieve this extreme softness and incorporate the necessary air, I used electric beaters.
And the beauty is that, by using erythritol, you can enjoy it guilt-free! If you prefer, you can still replace it with regular sugar.
To enrich the batter, I added candied blueberries, but feel free to omit them or replace them with delicious chocolate chips!
It can be baked in a traditional oven, fan-assisted, or in an air fryer: all methods are described in the recipe.
Who wants a slice? You can find the complete recipe here!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 192.03 (Kcal)
- Carbohydrates 39.81 (g) of which sugars 2.62 (g)
- Proteins 7.58 (g)
- Fat 8.74 (g) of which saturated 2.88 (g)of which unsaturated 5.37 (g)
- Fibers 0.54 (g)
- Sodium 149.97 (mg)
Indicative values for a portion of 90 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
Soft and Simple Ricotta Pound Cake
- 3 eggs (medium at room temperature)
- 9 oz erythritol (or 200 grams regular sugar)
- 1 cup ricotta (well-drained)
- 3.5 tbsp vegetable oil
- 3.5 tbsp milk (whole, partial, or lactose-free milk)
- 2 cups all-purpose flour (or oat flour but 250 grams)
- 2 lemons (Grated zest from organic lemons)
- 1 packet baking powder
- 1 pinch salt
- 2.1 oz dried cranberries
- erythritol (powdered sugar)
Tools
- Mold
- Parchment Paper
- Air Fryers
- Bowl
- Electric Beaters
- Food Scale
Steps
Soft and Simple Ricotta Pound Cake
In a large and spacious bowl, pour in the eggs with the erythritol (or sugar) and whisk well with the help of electric beaters for at least 5-7 minutes.
The goal is to obtain a light, frothy mixture that has tripled in volume, this is the secret of softness!
Now add the ricotta, which you have previously drained well, and continue to mix the ingredients together. Add the lemon zest and gradually the flour with the sifted baking powder, alternating with the milk. The mixture should be nice and creamy and homogeneous.
Gently mix with the beaters on low speed or, better yet, with a spatula, with movements from bottom to top, to avoid deflating the mixture.
Take the blueberries that were previously soaked in warm water, squeeze them very well, and lightly roll them in flour.
This step is essential to prevent the fruit from sinking to the bottom of the pound cake.
At this point, incorporate the blueberries (or chocolate chips) into the batter, gently mixing.
Pour the mixture into the mold lined with parchment paper. Mold size 10 inches x 4.5 inches (length x width).
Bake in the preheated traditional oven at 347°F for about 45-50 minutes.
10 minutes before the end, perform the toothpick test.
Air fryer cooking.
Preheat the air fryer to 320°F.
Bake the pound cake (ensuring the mold is suitable and fits in the basket) for 30-35 minutes.
Note: times and temperature may vary depending on the air fryer model. If the surface darkens too quickly, cover with aluminum foil and lower to 302°F. Anyway, perform the toothpick test 10 minutes before the end.Once cooked, let it cool completely on a rack before removing it from the mold.
Once cold, sprinkle with plenty of powdered sugar and serve with a good hot lemon tea. Enjoy!
Tips
Whole grain flours (Spelled, Oat) absorb more liquids than All-Purpose Flour. If the final dough turns out too thick, add an extra tablespoon of milk at a time.
To ensure the emulsion (especially eggs and ricotta) takes place flawlessly, always make sure that eggs and milk are at room temperature. Take them out of the fridge at least an hour before starting.
Ricotta should be as dry as possible. If it’s very moist, let it drain in a sieve for at least an hour, otherwise the final batter will be too thick and the pound cake won’t rise well.
Don’t skip the sieving step! Sifting flour and baking powder together is crucial because it not only removes any lumps and impurities but especially aerates the powders. Aerated powders incorporate better into the batter, preventing the pound cake from being “rubbery” and ensuring maximum softness.
It keeps for 3-4 days under a cake dome or in an airtight container, away from heat sources. After the first day, softness is maintained thanks to the ricotta. It can be kept for 5-6 days, but it will tend to dry out a bit and become more compact due to the cold ricotta. We recommend taking it out of the fridge at least 30 minutes before enjoying.
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FAQ (Questions and Answers)
Can it be frozen
It can be frozen in slices! Wrap the slices individually in plastic wrap and then in a freezer bag. It keeps for about 3 months. To defrost, just leave it at room temperature for a few hours.
