Ricotta Pound Cake, Gluten-Free

Art of Gluten-Free Baking

Special Equipment Needed

-a stand mixer is always nice, but a hand mixer will do

-9x5 loaf pan or a 10 C bundt pan

Ingredients

1 1/2 C Jeanne's Gluten-Free All-Purpose Flour Mix

2 1/2 tsp aluminum-free, double-acting baking powder

1 tsp kosher salt (the big grain salt)

3/4 C (1 1/2 sticks) unsalted butter, softened

1 1/2 C granulated sugar

1 1/2 C whole milk ricotta

3 large or extra large eggs

1 tsp vanilla extract

Optional: 1/2 vanilla bean

extra butter and tapioca flour for pan

Preheat oven to 350 degrees

-butter and flour loaf or bundt pan

-in a small bowl, mix together flour, baking powder and salt; set aside

-in bowl of mixer, beat butter until light and fluffy

-add ricotta, continue to beat

-add sugar, continue to beat until light and fluffy

-add vanilla extract

-cut open vanilla bean, scrape out seeds into this mixture, beat (discard shell of bean)

-add eggs, one at a time, beating after each addition

-beat this a little longer, so it's light and fluffy

-with mixer on low, beat in dry ingredients

-mix until just combined, do not over mix

-pour batter into prepared pan

-thump pan on counter to release any trapped air bubbles

-bake at 350 degrees for 50 minutes to 1 hr--until a tester comes out clean

-cool in pan for about 5 minutes and then turn out onto a wire rack to cool completely

Enjoy!