A pound cake was originally a pound of butter, sugar, eggs, and flour. This version is an adaptation of the one my mom always made - started in a cold oven. It's special to me because not only do I love pound cake, but my mom didn't like baking, yet made this frequently
I don't know where her recipe orginated, but it was with 100% AP flour, milk and vanilla and lemon. I made this one with bottled yuzu juice, but I also use any other fresh citrus. If you like it more citrusy, add the zest. Remember to have all your ingredients at room temperature. Hope you enjoy this as much as I do!
12 ounces (3 sticks) unsalted butter
1 1/2 pounds (3 cups) granulated sugar
4 large eggs
11 ounces (2 1/2 cups) all-purpose flour
2 ounces (1/2 cup) cornstarch
1 teaspoon salt
8 ounces whole milk ricotta (or milk or half and half)
2 ounces (1/4 cup) lemon, orange, or yuzu juice
Butter and flour a 12 cup bundt pan.
In the bowl of an electric mixer cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. In a medium bowl, whisk together flour, cornstarch and salt; set aside. In another small bowl, whisk together ricotta and juice; set aside. Add flour mixture alternately with ricotta mixture. Pour into the bundt pan. Put in a cold oven and set at 350°. Bake approximately 1 hr and 25 min. or until a skewer comes out clean. Allow to cool 5 - 10 minutes. Invert on a tray and remove bundt pan.
Serve with fresh fruit, lemon curd, whipped cream or any combination.
