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Recipe: Appetizing Lemon Blueberry Ricotta Pound Cake

Lemon Blueberry Ricotta Pound Cake. This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of the butter and flour. This lemon blueberry ricotta pound cake was declared a winner by all who tasted it.

Lemon Blueberry Ricotta Pound Cake In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. Light, fluffy lemon ricotta pancakes are topped with blueberry sauce to create a delicious breakfast treat! You can cook Lemon Blueberry Ricotta Pound Cake using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemon Blueberry Ricotta Pound Cake

  1. You need 2 tsp of baking powder.
  2. It's 1/2 tsp of salt.
  3. It's 8 oz of ricotta cheese.
  4. Prepare 1 1/2 cup of sugar.
  5. It's 3 large of eggs.
  6. Prepare 1 tsp of vanilla extract.
  7. Prepare 1 tbsp of lemon zest.
  8. You need 1 cup of blueberries.
  9. It's 1 3/4 cup of all purpose flour.
  10. You need 3/4 cup of unsalted butter.

Reviews for: Photos of Lemon Ricotta Pancakes with Blueberry Sauce. The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious. These lemon blueberry ricotta pancakes are the softest, fluffiest, and most delicious pancake creation around! Be a brunch time master with these gorgeous blueberry lemon ricotta pancakes!

Lemon Blueberry Ricotta Pound Cake instructions

  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..
  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..
  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..
  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..
  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..

This Blueberry Lemon Ricotta Tea Cake is so moist and delicious. Everyone loves the combination of blueberries and lemons, and the ricotta helps make the cake extra tender. If adding blueberries, gently fold into the batter taking care not to crush or burst the berries. Scoop the batter into the prepared pan and lightly smooth the top. Lemon and blueberries together are two ingredients that make me smile from ear to ear.

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