Blueberry-Lemon Ricotta Pound Cake

Name: Blueberry-Lemon Ricotta Pound Cake
Cook time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 0.75 cup granulated sugar; 5 tablespoons unsalted butter, at room temperature; 3 large eggs, at room temperature (see Tip); 0.75 cup part-skim ricotta cheese; 2 tablespoons lemon zest; 2 tablespoons lemon juice plus 1 teaspoon, divided; 1 teaspoon vanilla extract; 1.5 cups white whole-wheat flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 2 cups fresh blueberries; 2 tablespoons packed confectioners’ sugar

Instructions

Cook:4h

This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.

Updated at: Sat, 23 Nov 2024 21:06:07 GMT