Lemon Ricotta Olive Oil Pound Cake Food

RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS

Steps:

• Preheat oven to 350°.
• In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.
• Next, add in one egg at a time and they are completely mixed in.
• In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.
• Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined.
• Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
• Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
• Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
• Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
• Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
• Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.

LEMON RICOTTA & OLIVE OIL POUND CAKE

Steps:

• Preheat the oven to 325F. Using Olive Oil, grease the bottom and sides of a 8 1/2 x 4 1/2 loaf pan, or round bundt pan.
• In a bowl, sift together the flour, baking powder, and salt.
• In the bowl of an electric mixer, combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted for 3-4 minutes. Allow it to sit. Once done, in a separate bowl, beat (or, whisk) the egg white to stiff peaks. Set aside.
• Meanwhile, in another bowl, whisk together 1/3 cup of Olive Oil, milk, ricotta cheese, and lemon juice. Slowly drizzle in the oil mixture with the mixture that is in the electric mixer (with the machine running). Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in remaining 1/4 cup of Olive Oil, and mix to combine. Remove the mixing bowl from the stand mixer and fold in the stiff egg whites.
• Pour the batter into the prepared an 8 1/2 x 4 1/2 baking pan, or bundt pan. Bake, rotating the pan once after 25 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean (about 45 minutes). Unmold the cake from the pan and let it cool completely on a wire rack.
• While still warm, prepare the glaze. Combine the lemon juice with 1 Tbsp. of Olive Oil, lemon zest, salt, and powdered sugar until completely combined, without lumps. You may need to adjust the consistency a bit to your liking. (I like it kind of thick.) Pour over the pound cake and let it dry. (at least a 1/2 hour if you want it dry and not too tacky to the touch)

LEMON RICOTTA POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
• Add sugar and blend.
• Beat in one egg at a time until combined.
• Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
• In a separate bowl whisk together dry ingredients.
• Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
• Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
• If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

RICOTTA OLIVE OIL CAKE

Steps:

• Heat oven to 325°F.
• Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
• Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.