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One-Bowl Ricotta Olive Oil Pound Cake
This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.
👥 8 Servings👤 Melissa Clark📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10–12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
2
In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
large eggs, at room temperature3(250 grams) whole-milk ricotta cheese, at room temperature1 cup
3
Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50–⏱️ 65 minutes for the loaf pan, 40–⏱️ 55 minutes for the Bundt, rotating the pan halfway through baking.
4
Transfer to a wire rack and let the cake cool in the pan for at least ⏱️ 1 hour before unmolding and slicing.
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