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Cherry Ricotta Pound Cake

Cherry Ricotta Pound Cake with Cream Cheese Icing

Get ready for a rich, tender Cherry Ricotta Pound Cake topped with Cherry Cream Cheese icing!
5 from 9 votes
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Course: Cake
Cuisine: American
Keyword: Breakfast, Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 10 Slices
Calories: 416kcal
Author: Emily Laurae

Equipment

  • Bowl
  • Whisk
  • Stand or Electric Mixer
  • Spatula
  • 9x5 Loaf Pan
  • Parchment Paper
  • Cooling Rack
  • Thermometer

Ingredients
 

Cherry Ricotta Pound Cake

  • 1 ⅔ Cups (205 g) All Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 ⅔ Cup (370 g) Whole Milk Ricotta
  • ¾ Cup (170 g) Unsalted Butter, softened
  • 1 ½ Cups (300 g) Granulated Sugar
  • 3 (150 g) Eggs, large
  • 2 teaspoon Vanilla Extract
  • 1 tablespoon All-Purpose Flour , for tossing with cherries
  • 1 Cup (140 g) Cherries , pitted & roughly chopped

Cherry Cream Cheese icing

  • 3 tablespoon Cream Cheese , softened, ideally microwaved for 10 seconds for easy mixing
  • 1 Tbsp Whole Milk
  • 2 tablespoon Cherry Juice , from about 6 juiced cherries
  • 1 teaspoon Vanilla Bean Paste , or vanilla extract
  • 1 ½ Cup Powdered Sugar , Sifted

Instructions

Baking the Cherry Ricotta Pound Cake

  • Preheat your oven to 350°F and grease your 9x5 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 and whisk until all ingredients are combined. Set aside. 
    1 ⅔ Cups All Purpose Flour, 1 tablespoon Baking Powder, 1 teaspoon Sea Salt
  • In a separate bowl, whisk the ricotta vigorously until completely smooth - this should take about one full minute.
    1 ⅔ Cup Whole Milk Ricotta
  • 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 before adding vanilla.
    ¾ Cup Unsalted Butter, 1 ½ Cups Granulated Sugar, 3 Eggs, 2 teaspoon Vanilla Extract
  • Add the ricotta and mix until combined. Then add the dry ingredients and mix until everything looks homogenous.
  • Toss roughly chopped and pitted cherries in 1 tablespoon 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 tablespoon of all-purpose flour, and fold in them gently into the batter.
    1 tablespoon All-Purpose Flour, 1 Cup Cherries
  • 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 it 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.
    3 tablespoon Cream Cheese, 1 tablespoon Whole Milk, 2 tablespoon Cherry Juice, 1 teaspoon Vanilla Bean Paste
  • 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!
    1 ½ Cup Powdered Sugar
  • Pour the cherry cream cheese icing on top of the pound cake and enjoy!

Notes

 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.

Nutrition

Calories: 416kcal | Carbohydrates: 50g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 416mg | Potassium: 120mg | Fiber: 1g | Sugar: 32g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg
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