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Lemon Blueberry Ricotta Pound Cake Recipe
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.
Lemon Blueberry Ricotta Pound Cake Recipe
4 from 39 votes
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Prep Time 1 hour hr 30 minutes mins
WORK TIME 10 minutes mins
DIFFICULTY Easy
Cuisine World
Servings 8 yields
Ingredients
- 2 cups 250g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- ½ cup 115g butter, room temperature
- ¾ 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
Instructions
- DIRECTIONS1. 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).
Thank you for this recipe. What is the music being played. When I heard it I smiled.
Hi Can U Show How To Bake A Pound Cake. Please Thanks A Lot 😊