A pound cake with no butter?? When we bring this pound cake to a party and people find out that it is purely this delicious with just olive oil and ricotta, they are amazed at that fact!

This pound cake has been made more frequently, both by us and our customers, than any other recipe we've created so far.  It is almost impossible to overbake and end up with anything other than a beautifully moist and tender result.   We love making this with a fresh ricotta from a local creamery, Caputo Brothers!  However, if you aren't local to the Central PA area, don't despair - you can still make this with other  ricotta cheeses!

Delicious when eaten on it's own or paired with a cup of tea or coffee, it can also be used as the replacement for a shortcake in a Strawberry shortcake.  You will not be disappointed!

Lime and Lychee Ricotta Pound Cake
60-75 minutes total (50-60 minutes cook • 10-15 minutes prep)
Ingredients
Instructions

Preheat the oven to 350ºF. Grease one 9×5-inch loaf pan with butter or nonstick spray.

In a large bowl, whisk together the eggs, sugar and Lychee White balsamic until blended. Add the ricotta and whisk until blended. Next add the Persian Lime EVOO, whisking as you pour. In a small separate bowl, mix the flour, salt and baking powder together. Add the flour mixture to the ricotta mixture and use a spatula to incorporate until it is no longer visible.

Pour the batter into the prepared pan or pans and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes. Let the loaves cool completely in their pans, then turn out onto a rack.

 

Makes 8 servings

 

Notes

Variations :

  • Meyer Lemon EVOO/Strawberry Basil White Balsamic
  • Blood Orange EVOO/Honey Raspberry White Balsamic
  • Blood Orange EVOO/Cranberry Dark Balsamic
  • Blood Orange EVOO/Cinnamon Green Apple White Balsamic
  • Persian Lime EVOO/Apricot White Balsamic
  • Use your imagination!
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