Recipe

White Chocolate Pound Cake Recipe

Add Step-by-Step Photos	Marthacheves / All my dishes 1 year ago This was simplified from it's original recipe but lost none of its flavor nor texture. Prep:40m Cook:60m Servings:12	Marthacheve
	buttery moist

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Ingredients

8 (1 oz.) squares of white chocolate

1 cup (2 sticks) butter, softened

2 cups sugar

5 eggs

2 1/2 tsp. vanilla extract

3 cups cake flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 cup ricotta cheese

Directions

Preheat oven to 350 degrees.

Spray a 10" bunt pan with non-stick spray.

Melt white chocolate

In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes.

Add 1 egg at a time beating well after each addition.

Beat in extracts and melted white chocolate.

Combine flour, baking powder, salt and baking soda

Add about 1/3 of the flour to creamed mix

Add about 1/2 of the ricotta cheese

Add 1/3 of the flower

Add remaining ricotta cheese

Add remaining flour

Beat just until completely combined.

Pour into bundt pan

Bake 60 minutes or until a knife inserted near the center comes out clean.

Let cake cool 10 minutes before removing from pan.

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Comments

marthacheves 1 year ago said:
This is the white chocolate recipe I promised. The original recipe called for all-purpose flour which I changed to cake flour. It called for 1/2 of the white chocolate to be melted, the rest sprinkled in layers of the batter. I melted and added all of it. It also called for sour cream which I changed to ricotta cheese. The batter is thicker with the cheese but the flavor is wonderful!

boofie 1 year ago said:
What an interesting recipe for a pound cake. I bet the ricotta does add a wonderful flavor as well as keep the cake nice and moist. Huge fan of white chocolate, can't wait to try this!

debbie919 1 year ago said:
This is a must try for me...can I still use the all purpose flour? And sounds thick enough to use a tube pan, too...thanks for a great post!
Deb

marthacheves 1 year ago said:
You can use the all purpose flour and it is perfect for a tube pan. Just watch the size of your pan and make sure you don't over fill. I did with my first one and ended up with a real mess in my oven. Just to be safe, put something under the pan. The ricotta cheese does give it added flavor and make it moist. Also, if you go to my website where this is also posted, you will find change suggestions for flavors. http://www.marthaskitchenkorner.com There I suggest milk chocolate, coconut, lemon, etc.

m2googee 1 year ago said:
This sounds wonderful!

rml 1 year ago said:
Saved and sounds Wonderful! Thank you for the recipe.

jett2whit 1 year ago said:
Oh my goodness!! You are my bestest friend!!

momo_55grandma 1 year ago said:
Sounds delicous thanks

gapeach55 1 year ago said:
This sounds very yummy!

angelgal 1 year ago said:
Sounds perfec! ;9

lunasea 1 year ago said:
I love the ricotta switch up here, Martha - and the white chocolate is oh-so decadent and delicious to me. I'm sending this to the printer. I think this will be a good cake for my gift baskets at Christmas. Thank you so much! :)

athomebaker 1 year ago said:
Thanks for the recipe! worth trying!

lmgluvscats 9 months, 2 weeks ago said:
Oh golly, this is one that really sounds so interesting....especially since I love pound cakes. Oh the combinations of flavors...and I'm going to check out your website for the others! Thanks so very much for sharing. - Linda

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