I love pound cakes – ever since my mom treated me to slices of Sara Lee’s pound cake, topped with Ben & Jerry’s cookie dough or chunky monkey. It was unforgettable.
These are great because they can be your breakfast, snack, or dessert, served either warm or cold. Ricotta makes the cake moist and creamy, but keeps it light and fluffy at the same time. The addition of lemon zest and blueberries add freshness and just the right amount of tanginess to balance the cheese. Feel free to grab some ice cream as accompaniment.
Lemony Blueberry Ricotta Pound Cake
from Simply Recipes
- 1 3/4 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup (8 ounces, 230 g) ricotta cheese
- 1 1/2 cups sugar (300 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 Tbsp lemon zest
- 1 cup (5 ounces, 140 g) blueberries
- Preheat oven to 325°F (160°C). Grease a 9×5-inch loaf pan with butter. In a medium bowl, whisk together the flour, baking powder and salt.
- Use an electric mixer and beat together the butter, ricotta, and sugar, on high speed, for 3 minutes. The mixture will be fluffy at this point. One at a time, add the eggs and mix for one minute on medium speed (1 minute for each egg). Mix in lemon zest and vanilla extract. The batter should look a little curdled and it’s fine.
- Stir the dry ingredients slowly into the batter, until just incorporated. Do not over mix. Stir in the blueberries.
- Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle oven rack of the oven. Bake for 65 to 75 minutes, or until a toothpick comes out clean. In the last 10 minutes, if the loaf is browned enough, put an aluminum foil over 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.