Pumpkin Ricotta Pound Cake

Pumpkin Ricotta Pound Cake:  Great for your Fall celebrations and of course for your Thanksgiving Holidays!!!

Pumpkin Ricotta Pound Cake


For 12 Person(s)

For the Pound Cake:

  • 2 1/2 cups cake flour
  • 5 large eggs
  • 1 cup sugar
  • 8 ounces unsalted butter (room temperature)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup canned pumpkin
  • 3/4 cup whole milk ricotta
  • butter for buttering the pan
  • grade B Maple Syrup for garnishing


  1. In a medium bowl, whisk together dry Ingredients (flour, baking powder, baking soda, salt, ginger, cloves, cinnamon, and nutmeg) set aside.
  2. In a stand mixer with a paddle attachment or with a hand mixer and a separate bowl, cream together butter, ricotta and sugar. Add the pumpkin and mix for about 30 seconds or until well combined.
  3. Add in eggs one at a time, scraping excess of sides of the bowl with a rubber scraper.
  4. Mix in dry ingredients, scraping sides of the bowl with a rubber scraper. Mix until well combined or for another 30 seconds.
  5. Pour batter into a buttered  10x5 loaf pan and smooth top with a small spatula. Tap the pan to get rid of air pockets.
  6. Bake in 350F oven for 55-60 minutes or until an inserted toothpick comes out clean.
  7. Allow cake to cool in pan for 15 minutes before removing it.
  8. In a non-stick skillet (preferably with a grill bottom) butter the bottom of the pan while it is hot.
  9. Grill one side of a slice of the pumpkin pound cake for 2 minutes or until a crust is formed on each side. Butter pan again before flipping.
  10. Place a scoop of Maple Gelato on the slice of the pounf cake.
  11. Drizzle with Grade B Maple Syrup.




Wednesday, 25 September 2019
looks good but how much flour is that cups or lbs?? i noticed a lot of recipes have typos...need som...
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- artyjudy1
Thursday, 14 December 2017
WONDERFUL!! - condit1
Thursday, 14 December 2017
Recipe looks good but the amount of ricotta is questionable.. Is that 1/2 cup or is it supposed to b...
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- cuznvin
Thursday, 14 December 2017
Corrected the typo! It should be 3/4 Cup! :) - rossella rago