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Lemon Blueberry Ricotta Pound Cake

Sweet, lemony and crumbly, getting ready for summer.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Course: Dessert
Servings: 10 servings

Equipment

  • 1 9-by-5-inch loaf pan
  • Parchment paper

Ingredients

  • cups White whole-wheat flour
  • 2 tsp Baking powder
  • ½ tsp Salt
  • ¾ tbsp Unsalted butter, room temp.
  • ¾ cup Part-skim ricotta cheese, left to stand at room temperature for a few minutes
  • ¾ cups Granulated sugar
  • 3 Large eggs, room temp.
  • 2 tbsp Lemon zest
  • 2 tbsp Lemon juice + 1 tsp, divided
  • 1 tsp Vanilla extract
  • 2 cups Fresh blueberries
  • 2 tbsp Packed confectioners' sugar

Instructions

  • Preheat oven to 180 degrees C. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
  • Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.
  • Beat in eggs, one at a time, until fully incorporated into the mix.
  • Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.
  • Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
  • With the mixer on low speed, beat until almost combined.
  • Add blueberries and gently fold into the batter.
  • Transfer to the prepared pan.
  • Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.
  • Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
  • Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth.
  • Brush the glaze on the cake.