Blueberry-Lemon Ricotta Pound Cake Recipe

Name: Blueberry-Lemon Ricotta Pound Cake Recipe
Ingredients: 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 teaspoon, divided; 1 teaspoon vanilla extract; 1½ cups white whole-wheat flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 cups fresh blueberries; 2 tablespoons packed confectioners’ sugar

"This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon...."

INGREDIENTS

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¾ cup granulated sugar

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5 tablespoons unsalted butter, at room temperature

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3 large eggs, at room temperature (see Tip)

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¾ cup part-skim ricotta cheese

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2 tablespoons lemon zest

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2 tablespoons lemon juice plus 1 teaspoon, divided

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1 teaspoon vanilla extract

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1½ cups white whole-wheat flour

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2 teaspoons baking powder

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½ teaspoon salt

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2 cups fresh blueberries

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2 tablespoons packed confectioners’ sugar

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