Super moist, buttery vanilla pound cake with ricotta and a spiced maple-cinnamon glaze. A perfect autumnal treat for breakfast or dessert.

Vanilla Ricotta Pound Cake with Maple Glaze

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the Vanilla Ricotta Pound Cake:
  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups whole milk ricotta
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla bean paste
  • 1 teaspoon of vanilla extract
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • 1/4 cup good maple syrup
  • 1 Tablespoon unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  1. Instructions
  2. For the Vanilla Ricotta Pound Cake:
  3. Preheat your oven to 350 degrees F. Position oven rack to lower third. Grease a 9-inch loaf pan and lay a strip of parchment paper along the bottom for easy cake removal.
  4. In a medium bowl, sift together cake flour, baking powder and salt. In a large bowl, with an electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined. Do not over-mix.
  5. Pour batter into prepared pan and smooth down with a spatula. Bake for 15 minutes then turn pan 180 degrees to ensure even browning. Lower temperature to 325 degrees F and bake about 40 minutes more, until cake springs back lightly and a toothpick inserted in the center comes out clean.
  6. Let cool completely before adding maple glaze (recipe below).
  7. For the Maple Glaze:
  8. 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. Or, you can also use cream or milk to thin.

    Drizzle over cooled pound cake and let glaze set before serving.

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