Get ready for a rich, tender Cherry Ricotta Pound Cake baked in a 9×5 loaf pan and topped with a Cherry Cream Cheese icing!
What is pound cake?
Traditionally, pound cakes were made using a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar! They’ve been known for being quite rich and rather dense, and tend to be baked into a loaf pan as pictured above, or even into bundt cake molds.
Using Ricotta in a pound cake
Ricotta is a phenomenal ingredient when used for baking cakes. It can easily elevate the flavor and texture of a cake, while also acting as a neutral-tasting ingredient that doesn’t overwhelm the flavor profile intended for the cake. In this case, the ricotta helps to allow our pound cake to remain tender and gives us an incredibly moist crumb.
How to prevent the cherries from sinking to the bottom of the cake
To prevent the roughly chopped and pitter cherries from sinking to the bottom of the pound cake, simply toss the cherries in a tablespoon of flour before incorporating them into the batter. The addition of flour helps inclusions of all kinds from sinking to the bottom of your cake when baking!
Our Key Ingredient – The Cherries
Sweet vs. sour cherries
There are so many different varieties of cherries! Sweet cherries have a tendency to grow on the West Coast and contain more sugar than sour/tart cherries. They also tend to be larger than tart cherries as well! Sour or tart cherries are more so sweet and slightly acidic, and smaller in size!
When shopping for your cherries you want to look for bright, shiny skins. Keep an eye out for the cherries that are slightly bruised or sunken and pass right on by. Having the stem intact on your cherry has nothing to do with whether the cherry is good or not, so don’t worry about that when shopping!
Once I take my cherries home from the store, I put them straight in the fridge in an air-tight bag. Then, I give them a rinse before enjoying or prepping for a recipe such as our pound cake!
How to store pound cake
Freshly baked pound cake will last at room temperature for about 2-3 days! It will last for one full week if properly stored and wrapped in an air-tight container in the fridge.
Helpful Equipment to make a Cherry Ricotta Pound Cake with Cream Cheese Icing
Cherry Ricotta Pound Cake with Cream Cheese Icing
- Stand or Electric Mixer
- 9×5 Loaf Pan
- Parchment Paper
- Cooling Rack
Cherry Ricotta Pound Cake
- 1 2/3 Cups (205 g) All Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Sea Salt
- 1 2/3 Cup (370 g) Whole Milk Ricotta
- 3/4 Cup (170 g) Unsalted Butter, softened
- 1 1/2 Cups (300 g) Granulated Sugar
- 3 (150 g) Eggs, large
- 2 tsp Vanilla Extract
- 1 Tbsp All-Purpose Flour , for tossing with cherries
- 1 Cup (140 g) Cherries , pitted & roughly chopped
Cherry Cream Cheese icing
- 3 Tbsp Cream Cheese , softened, ideally microwaved for 10 seconds for easy mixing
- 1 Tbsp Whole Milk
- 2 Tbsp Cherry Juice , from about 6 juiced cherries
- 1 tsp Vanilla Bean Paste , or vanilla extract
- 1 1/2 Cup Powdered Sugar , Sifted
Baking the Cherry Ricotta Pound Cake
- Preheat your oven to 350°F and grease your 9×5 loaf pan. Then, line your loaf pan with a long strip of parchment to make it easy to remove after baking.
- Add flour, baking powder, and salt into a medium bowl bowl and whisk until all ingredients are combined. Set aside.
- In a separate bowl, whisk the ricotta vigourosly until completely smooth – this should take about one full minute.
- Place the butter and sugar into the bowl of your mixer and beat on medium speed for 3 minutes. Then, add the eggs one at a time stopping between each addition to scrape down the sides of the bowl.
- Add the ricotta and mix until combined. Then add the dry ingredients and mix until everything looks homogenous.
- Toss roughly chopper and pitter cherries in 1 Tbsp of flour. This ensures that they don't sink to the bottom of the pound cake while baking. Finally, toss chopped cherries with the additional 1 Tbsp of all-purpose flour, and fold in them gently into the batter.
- Scoop the mixture into your 9 x 5 greased loaf pan and smooth out the top with an offset spatula or a spoon. Then, bake until the center of your loaf reaches 200° F on your thermometer before removing from the oven. This should take about 60 to 70 minutes total. Unfortunately the toothpick test is not the best way to ensure that this pound cake is fully baked – checking for doneness with a thermometer will ensure you have a perfect bake!
- Allow your pound cake to cool in the pan for 15 minutes before removing and placing it on a cooling rack to cool completely.
Cherry Cream Cheese Icing
- Whisk the soft, microwaved cream cheese, cherry juice, milk and vanilla bean paste together until homogenous. At first, the mixture will have a difficult time coming together! Keep whisking vigorously until the mixture is smooth before moving on.
- Add sifted powdered sugar and whisk until smooth. If you would like to thicken your icing, add another few tablespoons of powdered sugar – alternatively, if you prefer an even thinner icing, you could add some additional cherry juice!
- Pour the cherry cream cheese icing on top of the pound cake and enjoy!