A very moist and tender pound cake with Maple Glaze. This is a fantastic recipe for the holidays.
For Vanilla Ricotta Pound Cake
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups Wisconsin whole milk ricotta cheese
1 1/2 cups sugar
1/2 teaspoon vanilla bean paste
1 teaspoon vanilla extract
For Maple Glaze
1 cup powdered sugar
1/4 cup pure maple syrup
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
For vanilla ricotta pound cake: Position oven rack in lower third of oven. Heat
oven to 350 degrees F.
Butter 9-inch loaf pan; place strip of parchment paper over pan bottom.
In medium bowl, sift together cake flour, baking powder and salt. Set aside.
In large bowl of electric mixer, cream butter, ricotta and sugar on medium speed
until smooth, about 2 minutes.
Add eggs, one at a time, beating and scraping down sides of bowl after each addition.
Add vanilla bean paste and extract.
On low speed, beat in dry ingredients until well combined.
Do not over-mix.
Pour batter into prepared pan; smooth top with spatula.
Bake for 15 minutes; turn pan 180 degrees to ensure even browning.
Lower temperature to 325 degrees F and bake about 40 minutes more, until cake
springs back lightly and a wooden pick inserted in center comes out clean.
Cool completely before glazing.
For maple glaze: In small bowl, whisk all ingredients until smooth and creamy.
If too thin, add a little more powdered sugar. If too thick, add a little more maple
syrup. You may also use cream or milk to thin.
Drizzle glaze over pound cake; allow glaze to set before serving.