Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon blueberry ricotta pound cake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Lemon Blueberry Ricotta Pound Cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Lemon Blueberry Ricotta Pound Cake is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Get baking powder
- Prepare salt
- Take ricotta cheese
- Take sugar
- Prepare eggs
- Take vanilla extract
- Get lemon zest
- Get blueberries
- Get all purpose flour
- Make ready unsalted butter
Instructions to make Lemon Blueberry Ricotta Pound Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
So that is going to wrap this up with this exceptional food lemon blueberry ricotta pound cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
