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      Sunday Brunch: Lemon Blueberry Ricotta Pound Cake

      Lemon Blueberry Ricotta Pound Cake

      Makes one Loaf


      1 3/4 cups of all-purpose flour sifted

      2 tsp. baking powder

      2 sticks of butter softened

      Pinch salt

      1 1/2 cups sugar

      1 cup fresh ricotta

      3 eggs

      1 tsp. vanilla extract

      1 1/2 tbsp. fresh lemon zest minced

      1 cup blue berries

      Method of Preparation:

      1. Preheat an oven to 325 degrees.
      2. In a large bowl, combine the butter, ricotta and sugar and beat until smooth, then add the eggs one at a time until blended.
      3. In another bowl, combine the flour, baking powder salt and lemon zest. Mix well.
      4. Slowly incorporate the flour mixture into the butter mixture until blended.
      5. Fold in the berries then spoon it into a oiled loaf pan 9 inch x 5 inch and bake for 60 min or until a toothpick comes out clean when placed in the center of the cake. Let cool a bit then unmold and dust with confectioners' sugar.