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Chocolate Chip Ricotta Pound Cake

Manila Spoon
Chocolate Chips and Ricotta Cheese lend a lot of flavor to this moist and delicious pound cake. Perfect with coffee or a cup of tea and certainly as dessert served with  fruit or whipped cream!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 329 kcal

Ingredients
 

  • 2 cups all purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips
  • 8 tablespoons (1 stick) unsalted Butter, softened (room temp)
  • 1 cup granulated Sugar
  • 3 large Eggs, room temperature
  • 1/2 cup Ricotta Cheese
  • 1 teaspoon Vanilla Extract
  • 1/2 Buttermilk

For the Glaze

  • 1/2 cup Confectioner's, (icing Sugar)
  • 1 Tablespoon Milk
  • 1/2 teaspoon Vanilla Extract

Instructions
 

  • Preheat oven to 350 F. Butter a 9-inch loaf pan and line it with parchment paper.
  • Sift the flour, salt, baking powder, and baking soda in a bowl. Use 2 tablespoons of the flour mixture to coat the chocolate chips in another bowl. Set aside.
  • Place the softened butter and sugar in the bowl of an electric mixer and beat until fluffy. Add the eggs one at a time and beat after each addition. Add the ricotta cheese and vanilla extract and continue to mix until well combined.
  • With the mixer on low speed, gradually and alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Scrape the sides of the bowl as needed. Using a spatula, fold in the chocolate chips, including all the flour added to it. Mix just until combined and no more white specks of flour remain.
  • Baked in the preheated oven for about 1 hour or until a tester inserted in the middle comes out clean. If it's getting darker on top around 50 minutes - simply tent a piece of foil over to prevent too much browning. Remove from the oven and cool in the pan for about 10 minutes before transferring to a wire rack.
  • Make the glaze by combining the milk, vanilla extract, and confectioner's (icing) sugar in a bowl, stirring until smooth. Spread the glaze all over the cake while it's still warm (not hot!) using a pasty brush. Completely cool on the rack and cut into slices before serving. May be served with fruits and whipped cream for dessert or enjoyed on its own with coffee or tea. Enjoy!

Nutrition

Calories: 329kcalCarbohydrates: 49gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 75mgSodium: 238mgPotassium: 128mgFiber: 2gSugar: 22gVitamin A: 354IUCalcium: 63mgIron: 2mg
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