Nogluten Recipes

Lemon Blueberry Ricotta Pound Cake Recipe

Lemon Blueberry Ricotta Pound Cake Recipe
Posted at :
Posted by :
Cooking Time : 20 minutes
Serving : 12
Print Recipe

Prepare the ingredients before making Lemon Blueberry Ricotta Pound Cake in your home. Then, follow these steps below to serve Lemon Blueberry Ricotta Pound Cake for your family or friends.

Ingredients: Lemon Blueberry Ricotta Pound Cake

  • 2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz ricotta cheese
  • 1 1/2 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup blueberries
  • 1 3/4 cup all purpose flour
  • 3/4 cup unsalted butter

How to Make Lemon Blueberry Ricotta Pound Cake

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Lemon Blueberry Ricotta Pound Cake in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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.
Lemon Blueberry Ricotta Pound Cake Reviews

Add your opinion about Lemon Blueberry Ricotta Pound Cake Recipe above or tell your story when cooking Lemon Blueberry Ricotta Pound Cake in your home.

Recipe Related to Lemon Blueberry Ricotta Pound Cake
Fran's Caramel Shortbread Bars Fran's Caramel Shortbread Bars
Posted at : December 27, 2016, 9:45 pm
Posted by : Franyh
Category : Dessert
Cooking Time : 30 minutes
Serving : 24
Koya Dofu Vegetarian Cutlet Koya Dofu Vegetarian Cutlet
Posted at : December 27, 2016, 11:31 pm
Posted by : cookpad.japan
Serving : 2
Okara Diet Cheese and Cereal Snacks Okara Diet Cheese and Cereal Snacks
Posted at : December 28, 2016, 3:27 am
Posted by : cookpad.japan
Serving : 14
Double chocolate chip cookies Double chocolate chip cookies
Posted at : December 27, 2016, 11:01 pm
Posted by : omarkhalid306
Cooking Time : 10 minutes
Serving : 24
Fluffy and Rich Kinako Soy Flour Mousse Fluffy and Rich Kinako Soy Flour Mousse
Posted at : December 28, 2016, 1:53 am
Posted by : cookpad.japan
Serving : 2

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z