Vanilla Ricotta Pound Cake
with Maple Glaze

Vanilla Ricotta Cake with Maple Cake


For Vanilla Ricotta Pound Cake:

  • 3 eggs
  • 2½ teaspoons baking powder
  • 1½ cups sugar
  • ½ teaspoon kosher salt
  • 3/4 cup (1½ sticks) unsalted butter, softened
  • 1½ cups Wisconsin whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • ½ teaspoon vanilla bean paste
  • 1½ cups cake flour

For Maple Glaze:

  • 1 cup powdered sugar
  • ¼ cup pure maple syrup
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsalted butter, softened


For Vanilla Ricotta Pound Cake:

Heat oven to 350°F. Position oven rack in lower third of oven. 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 overmix.

Pour batter into prepared pan; smooth top with spatula. Bake 15 minutes; turn pan 180° to ensure even browning. Lower temperature to 325°F and bake about 40 minutes more, until cake springs back lightly and toothpick 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.

Servings: 8-10

Recipe ©2005 Wisconsin Milk Marketing Board, Inc.