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Ricotta Pound Cake with 4-Berry Topping

CaitlinCooks's picture
Ricotta keeps this cake moist and delicious and adds a smooth, rich flavor. This is a great dessert for spring! The generous topping of berries adds a beautiful color. It does take a little time and patience to measure out all your ingredients and let it bake, but dont be discouraged! Its well worth it in the end!
For the pound cake
  Cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Unsalted butter 3⁄4 Cup (12 tbs), room temperature (1 1/2 stick)
  Whole milk ricotta cheese 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Eggs 3 Large, at room temperature
  Vanilla extract 1 Teaspoon
  Zest of orange 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
For the toppings
  Raspberries 1⁄2 Cup (8 tbs) (as desired)
  Blueberries 1⁄2 Cup (8 tbs) (as desired)
  Blackberries 1⁄2 Cup (8 tbs) (as desired)
  Strawberries 1 Cup (16 tbs), sliced (as desired)
  Granulated sugar/Lemon juice 1 Tablespoon (Optional)
  Powdered sugar 1 Teaspoon (Optional)

1. Preheat the oven to 350 degrees F.
2. Grease a loaf pan with butter. Set aside.
3. TOPPING: In a bowl put all of the berries and sprinkle granulated sugar. Toss to coat all and place in the fridge to marinate for around 15 minutes or till the cake is ready.
4. In a bowl mix cake flour, baking powder and salt. Set aside.

5. In another bowl, add butter, ricotta cheese and granulated sugar. Using an electric beater mix it well till creamy and combined.
6. Add the eggs one at a time, continuing to beat after each addition. Put vanilla extract, almond extract and the zest of orange. Mix it well.
7. Slowly add the flour mixture into the egg-cheese mixture while continuously beating till all flour is incorporated to a smooth batter.
8. Pour the batter into the greased loaf pan and bake for around 50 minutes or till a toothpick when inserted, comes out clean.
9. Remove from the oven and let it cool in the pan for around 15 minutes. Later invert the pan to release the cake and let it cool completely around 20 minutes before slicing.

10. In a serving plate, serve the cake slice sprinkled with powdered sugar and topped with the marinated berries.

Recipe Summary

Difficulty Level: 
Mixed Berries
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
75 Minutes
If you are getting bored of the same old pound cake recipe, try this Ricotta Pound Cake with Berry Topping. The ricotta gives moisture and a nice texture to this cake and the berries on top add some tartness to it. All in all this is a perfect dessert for summer time. Get the recipe from this video

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Nutrition Rank

Nutrition Facts

Serving size

Calories 726 Calories from Fat 302

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 20.3 g101.7%

Trans Fat 0 g

Cholesterol 197.6 mg65.9%

Sodium 545.1 mg22.7%

Total Carbohydrates 93 g30.9%

Dietary Fiber 6.3 g25.2%

Sugars 57.6 g

Protein 16 g32.2%

Vitamin A 22.8% Vitamin C 42.2%

Calcium 31% Iron 6.8%

*Based on a 2000 Calorie diet

Ricotta Pound Cake With 4-Berry Topping Recipe Video