LEMON-BERRY RICOTTA POUND CAKE

Lemon-Berry Ricotta Pound Cake image

Provided by Yve Sanchez @CacicaIyansa

Number Of Ingredients 12

1 1/2 cup(s) all purpose flour
2 1/2 teaspoon(s) baking powder
1 teaspoon(s) himalayan pink salt
3/4 cup(s) butter, softened (1 1/2 sticks) plus more for greasing pan
1 1/2 cup(s) ricotta cheese, drained
1 1/2 cup(s) sugar
2 tablespoon(s) lemon juice, fresh
3 large eggs
1 teaspoon(s) lemon zest, grated
1 tablespoon(s) vanilla bean paste
1 cup(s) berries (blue, black, raspberries, or a mix)
1 teaspoon(s) lemon extract

Steps:

Preheat oven to 350 degrees F. Grease a 15 x 5 x 3 inch loaf pan with butter and dust with flour. In a medium bowl sift together flour, baking powder, and salt.
Using a stand mixer, cream together ricotta cheese, butter and sugar until light and fluffy, approximately 3-5 minutes. Please not the mixture will be slightly lumpy, no worries. With the machine running, add the eggs one at a time and mix until just incorporated. Add the vanilla bean (I prefer Nielson-Massey's Madagascar Vanilla Bean paste), lemon zest, lemon juice (pulp okay)and mix until well combined. Don't worry if your batter is not smooth - the batter will not end up smooth.
Add the dry ingredients 1/3 of a cup at a time and mix until just incorporated until you have added all your dry ingredients. Remove your bowl from the stand mixer and fold in your berries with a spatula. Pour your batter into your prepared loaf pan. (You could use a bundt cake pan if you prefer). Bake your cake at 350 degrees for 45-55 minutes, until a toothpick inserted in center comes out clean and the sides begin to pull away from the edges of your pan. Let the cake cool in the pan for approximately 10 minutes then turn out unto a wire rack to cool completely. Your house should smell lemony good!
To serve, slice the pound cake & serve with a dollop of whipping cream or some vanilla bean ice cream and a fresh mint leaf. Enjoy!