Ricotta Pound Cake With Lemon And Blueberries Food

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
• Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
• Whisk almond flour and baking powder together in a separate bowl until well combined.
• Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

ITALIAN RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F.
• Butter and flour a 9" cake pan.
• In a bowl, mix together the butter and sugar until fluffy.
• Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
• Pour into your prepared pan.
• Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
• Topping:.
• Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
• Once the cake has cooled, dust lightly with the powdered sugar.
• Serve a small slice with a spoonful of blueberry topping.

LEMON RICOTTA POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
• Add sugar and blend.
• Beat in one egg at a time until combined.
• Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
• In a separate bowl whisk together dry ingredients.
• Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
• Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
• If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.