Lemon Blueberry Ricotta Pound Cake Recipe

Lemon Blueberry Ricotta Pound Cake Recipe

2019-02-24
4 Stars (20 Voters)
...
This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. All you need is one bowl, some basic ingredients and 10 minutes of work and have such a delicious cake.
DIFFICULTY
Easy
YIELDS
8
PREP TIME
1½ Hours
WORK TIME
10 Minutes
RECIPE CUISINE
World
INGREDIENTS
    • 2 cups (250g) all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 eggs
    • 1/2 cup (115g) butter, room temperature
    • 3/4 cup (185g) ricotta cheese, whole milk
    • 1 cup (200g) sugar
    • 3 tablespoons Lemon juice
    • 1 tablespoon lemon zest
    • 1 teaspoon vanilla extract
    • 1½ cups (200g) blueberries, fresh or frozen
    • 1 tablespoon powdered sugar for dusting
DIRECTIONS

1. Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan.

2. In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. Add eggs, one at the time, beating until combined after each addition. Add lemon zest, lemon juice, vanilla extract and beat until incorporated.

3. Add flour, baking powder, salt and stir until incorporated.

4. Fold in the blueberries.

5. Pour the batter into the pan.

6. Bake for about 60-75 minutes, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further. Let cool 10 minutes on a wire rack. Then release from the pan and let cool completely. Dust with powdered sugar (optional).

COMMENTS (2)
  • M
    Mary Vu (O.F.S.) Order Franciscan Secular
    1/5/2020

    Thank you for this recipe. What is the music being played. When I heard it I smiled.

    Reply
  • B
    Baker
    12/20/2020

    Hi Can U Show How To Bake A Pound Cake. Please Thanks A Lot 😊

    Reply
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