Ricotta Olive Oil Pound Cake
- 1-1/2 cup Flour
- 2-1/2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 5 Tablespoons Unsalted Butter, At Room Temperature
- 1-1/2 cup Ricotta, At Room Temperature
- 1-1/4 cup Sugar
- 1/3 cups Extra Virgin Olive Oil
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Almond Extract
- 3 Eggs
- Preheat the oven the 350u0b0F. Butter a standard large loaf pan (5" by 10").
- Sift together the flour, baking powder and salt in a bowl. Whip together the butter, ricotta, sugar, olive oil, vanilla and almond extract in a separate bowl with an electric mixer. Add the dry ingredients to the wet and beat until nice and airy. Add the eggs into the mix.
- Pour the batter into your pan and bake for 45-55 minutes or until you can put a toothpick into the cake and it comes out clean. Allow the cake to cool for around 15 minutes in the pan and then transfer to a wire rack to completely cool.
flour, baking powder, salt, butter, ricotta, sugar, olive oil, vanilla, almond extract, eggs
Taken from tastykitchen.com/recipes/desserts/ricotta-olive-oil-pound-cake/ (may not work)