Ingredients
- 1 1/2 Cup butter, room temperature
- 1 1/2 Cup whole milk ricotta cheese, drained
- 1 1/2 Cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 Cup flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
Servings: small loaves
Instructions
- Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
- Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
- Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
- Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
- Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
- This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!