Total: 4 hrs | Servings: 8
Perfection! This cake is one of the best cakes I have ever tasted. The soft texture and the amazing sweet taste of this cake will make you feel complete! Give this one a try and I am 100 percent sure that you and your loved ones are gonna love it! You all have an amazing day. Enjoy!
¾ cup granulated sugar
5 tablespoons unsalted butter, at room temperature
3 large eggs, at room temperature (see Tip)
¾ cup part-skim ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice plus 1 tsp, divided
1 teaspoon vanilla extract
1 ½ cups white whole-wheat flour
2 teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries
2 tablespoons packed confectioners’ sugar
HOW TO MAKE 1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE
Step 1: Ready the oven and preheat to 350 degrees F.
Step 2: Apply cooking spray in a 9×5-inch loaf pan.
Step 3: Line the greased loaf pan with parchment paper.
Step 4: In a large mixing bowl, add in the butter and sugar. Use an electric mixer to mix. Beat at medium-high speed until well mixed and the texture becomes creamy.
Step 5: Add 1 egg at a time and beat until all eggs are mixed.
Step 6: Add in the ricotta, 2 tablespoons of lemon juice, vanilla, and lemon zest then reduce the speed to medium-low.
Step 7: Sprinkle the flour, baking powder, and salt on top.
Step 8: Reduce the speed to low and continue beating. Add in the blueberries.
Step 9: Transfer the mixture into the greased pan.
Step 10: Place inside the preheated oven and bake for 1 hour or until the edges turn brown.
Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature for at least 20 minutes.
Step 12: Loosen the cake by running a knife on the sides of the cake. Gently turn the cake right-side up.
Step 13: In a small bowl, add in 1 teaspoon of lemon juice and confectioner’s sugar. Whisk until well mixed.
Step 14: Use a brush to spread the glaze on top of the cake.
Step 15: Serve and enjoy!
Make sure to let the eggs sit at room temperature for at least 10 minutes for a fluffier texture.
Per Serving: 303 calories; 96 mg cholesterol; 319 mg sodium. 124 mg potassium; 44.9 g carbohydrates; 3.3 g fiber; 25 g sugar; 8.4 g protein; 433 IU vitamin a iu; 7 mg vitamin c; 15 mcg folate; 148 mg calcium; 4 mg iron; 9 mg magnesium; 21 g added sugar; 11 g total fat; 6.3 g saturated fat
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