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Ricotta pound cake tweaks

New Member
42 posts
Joined: Jan 2, 2006


Posted to Thread #14620 at 8:53 pm on Apr 30, 2009

Hi Heather, I have now make this cake many times and have had the best results by making these changes:

use 1 1/2 cups of all purpose flour - NOT CAKE flour
use 1 12/ tsp. of baking powder -NOT 2 1/2
beat butter and sugar for 5-6 minutes
bake at 325 (convection if you have it) for 65 minutes.

I got a lot of these tips from Traca's friend Cindy Mushet from "Art & Soul of Baking".

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