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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

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