Blueberry Lemon Ricotta Pound Cake
"This Blueberry Lemon Ricotta Pound Cake is made with ricotta, lemon and blueberries! It's the perfect breakfast or afternoon treat!..."
INGREDIENTS
•
1 ¼ cups granulated sugar
•
½ cup unsalted butter (room temperature)
•
3 eggs (room temperature)
•
¾ cup plus 2 tablespoons ricotta cheese
•
1 tablespoon lemon zest
•
2 ½ tablespoons lemon juice
•
1 ½ teaspoons vanilla extract
•
½ teaspoon almond extract (optional
•
1 ½ cups all purpose flour (plus a little extra for tossing the blueberries with)
•
½ cup almond flour (all purpose can be substituted)
•
2 teaspoons baking powder
•
½ teaspoon salt
•
1 ¾ cup blueberries (reserve 1/4 of these for topping during baking)
•
extra flour for tossing with the blueberries
•
½ cup plus 2 tablespoons powdered sugar
•
1 ½- 1 ¾ tablespoons lemon juice
•
¼ teaspoon lemon zest (optional)
•
pinch of kosher salt (optional)
Comments & Reviews
Just A Pinch Sweepstakes