Lemon Blueberry Ricotta Pound Cake | Recipe Cart

Name: Lemon Blueberry Ricotta Pound Cake | Recipe Cart
Ingredients: 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, room temperature; 1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off; 1 1/2 cups sugar (300 g); 3 large eggs, room temperature; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 1/2 cups (140 g) blueberries

getrecipecart.com

Lemon-flavored blueberry ricotta pound cake with a delicate crumb and tangy-sweet flavor. Perfect for Easter or Mother's Day! Make this easy, delicious dessert in just 1 hour and 25 minutes.

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Oven
Loaf pan
Mixing bowl
Whisk
Hand mixer
Spatula
Baking sheet
Aluminum foil
Tester
Dull knife
Cooling rack
Measuring cup
Kitchen scale
Colander
Pastry brush

Ingredients

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, room temperature
1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off
1 1/2 cups sugar (300 g)
3 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups (140 g) blueberries