1 1/2 c cake flour
Confectioner’s sugar for dusting
Grease and flour 9-inch loaf pan.
In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
Beat in eggs one at a time, scraping sides of bowl after each addition.
If you have a vanilla bean split it lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.
On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.
Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning.
BUT when the baking time was up the cake still looked wet.
I left it in the oven to bake for an additional 15 minutes but at that point the edges began to get too dark and the center was still wet and heavy.
I removed it from the oven and let it cool- then I removed it from the pan. It came out very easily but was clearly still wet!
The cake smelled great ...but this was not Ginas Ricotta Pound Cake.
Time to make it again.!