Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, lemon blueberry ricotta pound cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lemon Blueberry Ricotta Pound Cake is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Lemon Blueberry Ricotta Pound Cake is something which I have loved my whole life.
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 butter and flour. This lemon blueberry ricotta pound cake was declared a winner by all who tasted it. This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make.
To begin with this particular recipe, we must first prepare a few components. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Get 2 tsp baking powder
- Prepare 1/2 tsp salt
- Make ready 8 oz ricotta cheese
- Take 1 1/2 cup sugar
- Get 3 large eggs
- Make ready 1 tsp vanilla extract
- Prepare 1 tbsp lemon zest
- Take 1 cup blueberries
- Prepare 1 3/4 cup all purpose flour
- Make ready 3/4 cup unsalted butter
In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract.
Steps to make Lemon Blueberry Ricotta Pound Cake:
- Preheat oven to 325°F (160°C). Prepare a 9x5-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.
Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. Easy Lemon Ricotta Pound Cake - a terrific little cake with plenty of lemon flavor and an amazing moist texture. Lightly glazed with a lemon syrup for intense lemon tang. I promised you another recipe featuring the amazing, delicious and versatile ricotta cheese, and here it is! This blueberry lemon pound cake recipe is the best sugar free and gluten free dessert ever.
So that’s going to wrap this up for this special food lemon blueberry ricotta pound cake recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
