Ricotta Cornmeal Pound Cake

Scrape down sides of bowl, add ricotta and vanilla, and mix until well combined. Scrape batter into prepared pan; smooth surface.

Ricotta Cornmeal Pound Cake
© Jenny Huang

By Roxana Jullapat, Bon Appétit

“This pound cake hits all the marks: easy to make, ideal for multiple occasions, keeps for a few days, can be made in advance, indulgent without feeling excessive, incredible baking smells, readily accessible ingredients, and kids love it,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “In Spanish, this cake is called queque seco, or ‘dried cake,’ because it isn’t iced, glazed, or frosted. As a trained pastry chef I couldn’t help incorporating ricotta, which adds a buttery richness and a bit of tang to the batter.” If you can’t find it, substitute full-fat cottage cheese. Jullapat prefers the subtlety of white cornmeal in this recipe, but you can use yellow too, which has a more prominent flavor. The goal is to find the most local cornmeal you can, to taste what the country has to offer (we’d also recommend ordering the phenomenal cornmeal from Anson Mills.) Serve it for breakfast with lemon curd or jam, for dessert alongside lightly whipped cream and fresh fruit, or as is, to accompany afternoon coffee.

Yield: 8 Servings


  • Nonstick cooking oil spray

  • 1 cup (125 g) all-purpose flour

  • 1 cup (160 g) fine-ground white or yellow cornmeal

  • 1¾ tsp. baking powder

  • ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • 10 Tbsp. unsalted butter, room temperature

  • 1 cup (200 g) granulated sugar

  • 2 large eggs

  • 1 large egg yolk

  • ¼ cup sour cream

  • 1 cup whole-milk ricotta

  • 2 tsp. vanilla extract

  • Lightly whipped cream and/or lemon curd (for serving)


Step 1

Place a rack in middle of oven; preheat to 325°. Lightly coat an 8½x4½" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides.

Step 2

Whisk flour, cornmeal, baking powder, and salt into a small bowl. Using an electric mixer, beat butter and sugar in a large bowl on medium speed until light and fluffy, about 5 minutes. Add eggs and egg yolk one at a time, mixing to fully incorporate before adding the next. Scrape down sides of bowl, add half of dry ingredients, and beat on low speed just to combine. Add sour cream and remaining dry ingredients and mix 1 minute. Scrape down sides of bowl, add ricotta and vanilla, and mix until well combined. Scrape batter into prepared pan; smooth surface.

Step 3

Bake cake 40 minutes. Rotate pan and continue to bake cake until golden brown all over and a tester inserted into the center comes out clean, 20–30 minutes more. (Baking the cake slowly at a lower temperature yields a tender and creamy crumb and will prevent it from drying out.) Let cake cool in pan on a wire rack, at least 1 hour.

Step 4

Carefully run an offset spatula or paring knife around sides of cake and use parchment paper to lift cake from pan; remove parchment. Cut cake into slices and serve topped with whipped cream and/or lemon curd if desired.

Do ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature, or freeze up to 2 weeks.

See more at Bon Appétit


Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,112,Blueberry Cake,18,Bread,23,Brownie,17,Bundt Cake,34,Butter Cake,55,Cake Decorating,115,Caramel Cake,8,Carrot Cake,28,Ceremonial Cake,9,Cheesecakes,279,Chiffon Cake,5,Chocolate Cake,436,Christmas Cake,39,Coconut Cake,26,Coffee Cake,16,Cookies,42,Cupcake,341,Doughnuts,4,Easter,1,Father's Day Cake,5,Featured,3,Features,63,Fruitcake,70,Graduation Cake,2,Halloween Cake,17,Ice cream Cake,28,Layer Cake,104,Lemon Cake,33,Mango Cake,3,Marshmallow,4,Mousse,3,Muffins,11,Mug Cake,14,Pancake,23,Panna Cotta,3,Pastry,7,Pie,49,Plum Cake,1,Poke Cake,10,Pound Cake,60,Protein Bars,2,Pudding,10,Pumpkin Cake,56,Recipe,1094,Sheet Cake,21,Special Cake,627,Sponge Cake,16,Strawberry Cake,26,Tarts,17,Thanksgiving Cake,16,Traditional Cake,4,Valentine's Day Cake,15,Vanilla Cake,20,Waffles,4,Wedding Cake,549,
Cake Magazine: Ricotta Cornmeal Pound Cake
Ricotta Cornmeal Pound Cake
Scrape down sides of bowl, add ricotta and vanilla, and mix until well combined. Scrape batter into prepared pan; smooth surface.
Cake Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy