Ricotta Pound Cake

Directions

1. 1
   350°F (177°C).
2. 2
   Place oven rack in the center position.
3. 3
   Grease and flour a 9-inch loaf pan.
4. 4
   Sift flour, baking powder and salt into a mixing bowl.
5. 5
   In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.
6. 6
   Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.
7. 7
   Pour the batter into the prepared loaf pan, smoothing the batter.
8. 8
   Bake the cake on the center rack for 15 minutes, then lower heat to 325°F (160°C) and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end).
9. 9
   Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.