1 tablespoonAll-Purpose Flour , for tossing with cherries
1Cup (140g)Cherries , pitted & roughly chopped
Cherry Cream Cheese icing
3tablespoonCream Cheese , softened, ideally microwaved for 10 seconds for easy mixing
1Tbsp Whole Milk
2tablespoonCherry Juice , from about 6 juiced cherries
1teaspoonVanilla Bean Paste , or vanilla extract
1 ½Cup Powdered Sugar , Sifted
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.
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!
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.