Blueberry Lemon Ricotta Pound Cake
This Pound Cake with Lemon, Blueberries and Ricotta Cheese is light, fluffy and bursting with blueberries and lemon flavor, making it a sweet treat to enjoy anytime of the day!
Servings: 10 slices
Calories: 377.91kcal
Ingredients
- 1 cup cane sugar plus 1 tbsp for adding on to of batter before baking
- ½ cup unsalted butter melted
- ⅓ cup whole milk ricotta cheese
- ½ cup milk
- 2 eggs room temperature
- 2 tbsp lemon zest about 1 large lemon or 2 small
- 3 tbsp fresh lemon juice about 1.5 large lemons or 2 small
- 2 tsps vanilla extract
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh or frozen blueberries
Lemon Glaze
- 1 ½ cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk
- 1 tbsp salted butter room temperature
Instructions
- Preheat Oven & Prepare Baking Pan. Preheat the oven to 350 degrees F, grease a 9×5 inch loaf pan, and add 1 tbsp of flour. Tap the pan around, allowing the flour to coat on top of the grease. Or you could use parchment paper instead of grease. We use unsalted butter when greasing the pan.
- Make Lemon Sugar. Add sugar and lemon zest to a small bowl, and rub them together with your fingers. This allows the sugar to absorb the lemon flavor more.
- Whisk Wet Ingredients. Add ricotta cheese, melted butter, milk, lemon sugar, and lemon juice to a medium or large bowl. Whisk to combine, and then whisk in each egg, one at a time.
- Fold in Dry Ingredients. Add all the flour except 1 tbsp (reserve it in a small bowl), baking powder, and salt to the same bowl and carefully fold the flour mixture with the wet ingredients.
- Fold in Blueberries. Toss blueberries with 1 tbsp flour and add to the cake batter. Carefully fold in with a rubber spatula, then transfer the batter to the prepared loaf pan. Sprinkle cane sugar on top of the cake batter.
- Bake. Bake cake until a toothpick comes out almost all clean.Remove from the oven and allow the cake to cool for 30 minutes in the pan.
- Make Lemon Glaze. Add all ingredients for the lemon glaze to a small bowl and whisk together until combined. Set aside until the cake has cooled. Once cooled, transfer cake to a wire rack.
- Add Glaze to Cooled Cake. Drizzle the lemon glaze on top and cut the cake into individual slices, & enjoy!
Notes
* Nutrition is an estimation
Nutrition
Serving: 10slices | Calories: 377.91kcal | Carbohydrates: 61.15g | Protein: 5.32g | Fat: 13.06g | Saturated Fat: 7.81g | Polyunsaturated Fat: 0.73g | Monounsaturated Fat: 3.42g | Trans Fat: 0.42g | Cholesterol: 65.97mg | Sodium: 153.25mg | Potassium: 173.38mg | Fiber: 1.19g | Sugar: 40.13g | Vitamin A: 433.78IU | Vitamin C: 5.31mg | Calcium: 83.61mg | Iron: 1.49mg