Lemon Blueberry Ricotta Pound Cake. Ricotta cheese in a pound cake? Sweet and lemony, with a delicate crumb, this cake tastes like summer. A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of.
The ricotta in this pound cake keeps it super moist – the blueberries make it super delicious. This Lemon-Blueberry Pound Cake is the perfect way to celebrate—whip one up for brunch or dessert. We're in LOVE with this spring-y pound cake. You can have Lemon Blueberry Ricotta Pound Cake using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Lemon Blueberry Ricotta Pound Cake
- Prepare 2 tsp of baking powder.
- Prepare 1/2 tsp of salt.
- Prepare 8 oz of ricotta cheese.
- You need 1 1/2 cup of sugar.
- It’s 3 large of eggs.
- You need 1 tsp of vanilla extract.
- You need 1 tbsp of lemon zest.
- You need 1 cup of blueberries.
- It’s 1 3/4 cup of all purpose flour.
- You need 3/4 cup of unsalted butter.
The sweet and buttery cake pairs beautifully with its tart glaze. It's worth turning your oven on for, even on a hot summer day. The ricotta in this pound cake keeps it super moist – the blueberries make it super delicious. This lemon pound cake is soooo moist!
Lemon Blueberry Ricotta Pound Cake step by step
- Preheat oven to 325°F (160°C). Prepare a 9×5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt..
- Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way..
- Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries..
- Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further..
- Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing..
The blueberry sauce is excellent and also a multi-purpose recipe. This blueberry sauce would be great Wait- a lemon pound cake with ricotta?! I actually had to talk myself into baking with ricotta cheese. I just couldn't fathom what the cake would be like after. Pair a slice of this moist cake with a scoop of vanilla ice cream.
