Ricotta Pound Cake with Vanilla Bean
A delicious and rich pound cake flavored with ricotta and real vanilla. If you don’t have a vanilla bean, feel free to swap it out for vanilla extract.
Preheat the oven to 325 degrees F (165 degrees C).
Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
Sift together flour baking powder and salt in a bowl.
Cream together ricotta butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy about 7 minutes.
Mixture will look somewhat grainy and curdled–this is normal.
Beat in eggs 1 at a time mixing well after each addition.
Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg.
Mix in almond extract.