What makes pound cake rise?

However, unlike other cakes, pound cakes rely on air and eggs to rise. So it's inherently a dense cake with a close crumb. But baking powder can be added to make the cake rise a little more – especially if you're not fully sure that you mixed the ingredients well. This is why baking powder is an optional ingredient.

Why is it pound cake?

The original recipe was essentially a cake that was made from a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs . This is actually where the pound cake received it's name. Each ingredient added to the cake weighed one pound.

Which two ingredients help the cake to rise?

A leavening agent is baking soda, yeast or baking powder . It's that magical ingredient that makes your cakes rise.

Is it better to bake pound cake at 325 or 350?

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

Why didn't my pound cake rise?

Mistake: Greasing Your Pan With Cooking Spray Grease cake pans with solid vegetable shortening, such as Crisco, and always dust with flour—a slippery surface keeps the batter from rising to its full volume.

Why does my pound cake keep falling?

You used too much leavening. It seems counterintuitive, but too much leavening can actually cause your cake to fall.

What causes a pound cake to be gummy?

Those gluey pound cake streaks happen when your over-cream the butter and sugar .

Why does my pound cake not rise?

Pound cake, in particular, bakes at a fairly moderate temperature. An oven that is too hot will cause the cake to set too quickly and prevent the cake from rising . An oven that is too cool can cause the cake to fall because it won't set quickly enough.

How can I make my cake rise higher?

So with that in mind, here are our tips: Add a leavening agent to the flour. ... Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed. ... Be careful with the cake batter. ... Check your oven is at the correct temperature.

What causes a pound cake to rise and fall?

Mistake: Not Measuring Accurately Be sure to use dry measuring cups for flour and sugar. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

Why did my pound cake go flat?

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist , causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

Blueberry Ricotta Pound Cake (2024)

Bursting with juicy blueberries and drizzled with lemon glaze, this moist and delicious Blueberry Ricotta Pound Cake is summer’s perfect cake!

Jump to Recipe

I love the summer season and because I was born in South East Asia where it’s pretty much summer the whole year through, that is perfectly understandable.

What makes summer special for me and my family is the abundance of delicious fruits that can be enjoyed in their freshest state. Certainly, one of our favorite summer fruits is blueberry.

I resolve to myself that I will try at least one blueberry recipe once a year and enjoy these fruits while at their peak.

For this season, I made some blueberry pound cake enhanced with flavors of ricotta cheese and tangy lemons. The result is indeed delicious and my kids and their friends truly loved it!

The cake is flavorful and moist and even when refrigerated doesn’t dry up so it’s a great cake to serve along with coffee or your favorite tea.

The dots of blue from the blueberries make it look so pretty, too. It would be hard to consume just one slice!

I used a loaf pan to make the cake but you can also use a bundt pan if you prefer.

You can glaze or ice it, if desired, but even without it the cake is pretty good. The juicy berries truly add a lot of freshness to the cake!

Feel free to glaze it fully or just simply play around with it as I did. Either way, it is delicious!

What are you waiting for? Dig in! 🙂

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us onFacebookandInstagram,too where you can get more recipes and updates. Thanks and happy browsing!

By:Manila Spoon
Published 06/23/2016

BLUEBERRY RICOTTA CAKE

Manila Spoon

Bursting with juicy blueberries, this moist and delicious Blueberry Ricotta Pound Cake is summer’s perfect cake!Ingredients

4.78 from 27 votes

Print Recipe Save

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

2 cups cups all-purpose Flour
2 tsp Baking Powder
½ tsp Salt
8 tbsp (1 stick) unsalted Butter, softened to room temperature
1⅓ cups Sugar
3 Eggs room temperature
¾ cup Ricotta Cheese
½ cup Milk
1 tsp Lemon extract or Vanilla Extract
Freshly grated zest of 1 Lemon
2 cups fresh or frozen Blueberries tossed with 1 tablespoon flour

For the Lemon Glaze

1½ cups Confectioner's or icing Sugar
2 tbsp fresh Lemon juice, or to taste

Instructions

Preheat the oven to 350 F. Generously butter a 9 x 5 loaf pan. Set aside. Whisk the flour, baking powder, and salt to combine.
Using either an electric hand-held or stand mixer, cream together the softened butter and sugar on medium until smooth and creamy for roughly 3 minutes. Add the eggs one at a time beating after each addition.
In another bowl, mix together the ricotta cheese, milk, lemon or vanilla extract, and the lemon zest. With the mixer on low, alternately add the flour mixture and the ricotta mixture beginning and ending with the flour. Do so slowly and do not over mix. Stop once or twice to scrape down the sides of the bowl. Stop the mixer and then fold in the blueberries. The batter would be thick.
Spoon the batter into the prepared loaf pan and bake for about 60-70 minutes or until a tester comes out clean. Cool in the pan for about 10-15 minutes then transfer to a serving plate to cool completely before glazing.

For the Lemon Glaze

For the lemon glaze, whisk the confectioner’s sugar and lemon juice until smooth and of pourable consistency. Drizzle all over the cooled cake. Enjoy with a cup of tea!

Nutrition

Calories: 350kcalCarbohydrates: 58gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 202mgPotassium: 94mgFiber: 1gSugar: 40gVitamin A: 391IUVitamin C: 3mgCalcium: 97mgIron: 1mg

Keyword Blueberry Ricotta Pound Cake

Tried this recipe?Let us know how it was!

Last updated on February 27th, 2024 at 08:26 am

Blueberry Ricotta Pound Cake (2024)

BLUEBERRY RICOTTA CAKE

Ingredients

For the Lemon Glaze

Instructions

For the Lemon Glaze

Nutrition

Follow:

You may also enjoy:

Easy Crockpot Candy (Chocolate Peanut Clusters)

Easy Pecan Pie Cinnamon Rolls Recipe

Easy Maple Pecan Cookies Recipe

Easy Slow Cooker Caramel Pie

FAQs

What makes pound cake rise? ›

Why did my pound cake go flat? ›