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Let 'Em Eat Cake... Ricotta Cheese Pound Cake

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As opposed to other types of pound cake, this version has a lighter texture and delivers to the tongue a more creamy experience -- all of this thanks to the inclusion of ricotta cheese. For those new to this incredible Italian cheese, it is a form of cream cheese. It is unsweetened and has a texture one might expect if they were to puree cottage cheese.

Due to the texture of Ricotta Cheese Pound Cake, it is a perfect dessert base for fresh fruits, creme fraiche or lightly whipped cream.

Ingredients needed to make Ricotta Cheese Pound Cake (makes 1 loaf-style cake):

  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup ricotta cheese
  • 1 tsp. almond extract


  1. Pre-heat your oven to 350 degrees. Line the bottom of a loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking powder. Set the bowl aside.
  3. Into a mixer with a paddle attachment, beat the butter and sugar until creamy.
  4. Into the mixer add the eggs, ricotta cheese and almond extract and beat until smooth.
  5. Slowly add the flour mixture and beat until well incorporated.
  6. Spoon the mixture into the prepared pan and even out.
  7. Place in the oven and bake 60 minutes, or until the sides break away from the pan.
  8. Remove from the oven and let cool in the pan 10 minutes.
  9. Remove from the pan and cool on a rack.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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