Ricotta Olive Oil Pound Cake

1. Prepare the Oven and Pan

Begin by preheating your oven to 350ºF. If you're using a loaf pan, line it with parchment paper, ensuring it extends over the sides for easy lifting later. For a Bundt pan, generously butter or spray with nonstick cooking spray, then lightly dust with sugar to create a sweet, crunchy exterior. This step ensures your cake doesn't stick and adds a delightful texture.

2. Mix the Wet Ingredients

In a large bowl, whisk together the eggs, ricotta cheese, sour cream (or yogurt), olive oil, and vanilla extract until the mixture is smooth and well blended. This combination forms the rich, creamy base of your cake, ensuring it's moist and flavorful. Taking care to mix these ingredients thoroughly is crucial for the cake's texture and taste.

3. Incorporate the Dry Ingredients

To the wet mixture, add the sugar, baking powder, salt, zest, and flour. Using a rubber spatula, gently fold these ingredients together until you see no streaks of flour. Folding instead of stirring ensures your cake remains light and airy, as it prevents the development of gluten which can make the cake dense.

4. Bake the Cake

Pour the batter into your prepared pan, smoothing the top with the spatula. Place it in the oven, and if you're using a loaf pan, bake for 50 to 65 minutes, or 40 to 55 minutes for a Bundt pan. Remember to rotate the pan halfway through baking to ensure even cooking. Your cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

5. Cool and Unmold

Once baked, let the cake cool in the pan on a wire rack for about an hour. This cooling period allows the cake to firm up, making it easier to unmold without breaking. After cooling, carefully unmold the cake and slice it to enjoy its rich, moist texture.