Best Ricotta Pound Cake With Lemon And Blueberries Recipes

LEMON BLUEBERRY RICOTTA POUND CAKE RECIPE

Steps:

• 1. Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan. 2. In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. Add eggs, one at the time, beating until combined after each addition. Add lemon zest, lemon juice, vanilla extract and beat until incorporated. 3. Add flour, baking powder, salt and stir until incorporated. 4. Fold in the blueberries. 5. Pour the batter into the pan. 6. Bake for about 60-75 minutes, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further. Let cool 10 minutes on a wire rack. Then release from the pan and let cool completely. Dust with powdered sugar (optional).

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
• Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
• Whisk almond flour and baking powder together in a separate bowl until well combined.
• Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

BLUEBERRY LEMON RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan and line bottom and sides with parchment paper.
• In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside. Wash and dry blueberries and toss lightly with flour. Set aside.
• In a large bowl or the bowl of a stand mixer, add the butter, sugar and ricotta cheese. Use a mixer to beat on medium high speed for about 3 minutes until light and fluffy. Reduce the speed to low and add the eggs, one at a time. Add the lemon zest, lemon juice and vanilla and almond extracts and beat to combine. Add the dry ingredients and fold the ingredients together with a spatula til just combined. Do not over mix. Fold in the blueberries.
• Pour mixture into prepared pan. Bake for 15 minutes. Remove from oven and top with the reserved blueberries. Return to bake an additional 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes then turn it out onto a rack to cool completely. Allow to cool before drizzling with the glaze.

LEMON RICOTTA POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
• Add sugar and blend.
• Beat in one egg at a time until combined.
• Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
• In a separate bowl whisk together dry ingredients.
• Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
• Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
• If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.