Chocolate Ricotta Pound Cake & Lemon Poppyseed Pound Cake

CHOCOLATE RICOTTA POUND CAKE
INGREDIENTS:
makes one 6-cup fluted cake mold

  • 4 1/2 Tbspn Dutch-processed cocoa powder (or 3 Tbspn Dutch-processed + 1 1/2 Tbspn black cocoa)
  • 4 Tbspn boiling water
  • 3 eggs
  • 1 1/2 tspn vanilla extract
  • 1 1/2 cups all purpose flour (~220 grams)
  • 2 tspn baking powder
  • 1/4 tspn salt
  • 13 Tbspn butter, at room temperature
  • 1 cup ricotta (300 grams)
  • 1 cup sugar (210 grams)

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour the cake mold. Set aside.
  2. In a bowl, mix together the cocoa powder and boiling water until thoroughly combined.  Let cool to room temperature.
  3. Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract.  Set aside.
  4. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In a mixer bowl, cream together on medium to medium high the butter, ricotta, and sugar until light and fluffy, about three minutes.  Add the wet and dry ingredients in three stages, alternating wet and dry.  Mix until combined.
  6. Pour the batter into the prepared pan.  Bake for 40-50 minutes total.  About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil.  Continue to bake until a toothpick inserted in the center comes out clean.
  7. Remove from oven and let cool, turning the cake out onto a wire rack after about ten minutes.  Let cool completely.  Top with a light dusting of powdered sugar.

LEMON POPPYSEED POUND CAKE

INGREDIENTS:

  • 3 Tbspn whole milk
  • 3 eggs
  • 2 tspn vanilla extract
  • 1 Tbspn freshly squeezed lemon juice
  • 1 1/2 cups all purpose flour
  • 1 tspn baking powder
  • 1/4 tspn salt
  • 1 Tbspn freshly grated lemon zest
  • 3/4 cup sugar
  • 13 Tbspn butter
  • 2 Tbspn poppyseed

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour the cake mold.  Set aside.
  2. In a bowl, whisk together the milk, eggs, vanilla extract and lemon juice.
  3. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a mixer bowl, use your fingers and mash the lemon zest into the sugar.  Add the butter and cream together on medium to medium high until light and fluffy, about three minutes.
  5. Add the wet and dry ingredients in three stages to the butter, alternating wet and dry.  Mix until combined.  Finally, fold in the poppyseeds until evenly distributed through the batter.
  6. Pour the batter into the prepared pan.  Bake for 40-50 minutes total.  About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil.  Continue to bake until a toothpick inserted in the center comes out clean.
  7. Remove from oven and let cool, turning the cake out onto a wire rack after about ten minutes.  Let cool completely.

for glaze:

  • 1/2 cup powdered sugar
  • juice of 1/2 lemon
  • zest of 1 lemon
  1. Mix together the powdered sugar and the lemon juice.
  2. Add in the lemon zest. Mix until combined.
  3. Pour the glaze over the pound cakes. Let dry, preferably overnight.
Advertisements

One thought on “Chocolate Ricotta Pound Cake & Lemon Poppyseed Pound Cake

  1. Pingback: Orange Poppy Seed Cake - Can't Stay Out Of The Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s