Recipe of Ultimate Lemon Blueberry Ricotta Pound Cake
Lemon Blueberry Ricotta Pound Cake Recipe
Hi, I am Thelma. Today, we're going to make lemon blueberry ricotta pound cake recipe. Never skip today's recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Lemon Blueberry Ricotta Pound Cake Recipe
Lemon Blueberry Ricotta Pound Cake is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Lemon Blueberry Ricotta Pound Cake is something that I have loved my entire life. They are fine and they look fantastic.
Lemon Blueberry Ricotta Pound Cake is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Lemon Blueberry Ricotta Pound Cake is something which I've loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Make ready 2 tsp of baking powder.
- Take 1/2 tsp of salt.
- Get 8 oz of ricotta cheese.
- Prepare 1 1/2 cup of sugar.
- Prepare 3 large of eggs.
- Take 1 tsp of vanilla extract.
- Make ready 1 tbsp of lemon zest.
- Make ready 1 cup of blueberries.
- Take 1 3/4 cup of all purpose flour.
- Prepare 3/4 cup of unsalted butter.
Instructions to make Lemon Blueberry Ricotta Pound Cake:
- Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt..
- Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way..
- Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries..
- Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further..
- Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing..
So that's going to wrap this up with this special dish lemon blueberry ricotta pound cake recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let's cook!
