This pound cake is rich and moist and healthy. It would be perfect for brunch.
INGREDIENTS
- 3/4 cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice plus 1 teaspoon divided
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons packed confectioners’ sugar
DIRECTIONS
- Preheat the oven to 350 degrees F. Coat a Bundt or 9×5 inch loaf pan with cooking spray.
- Beat 3/4 cup sugar and 5 tablespoons butter in a large bowl with an electric mixer on medium-high speed until creamy.
- Beat in 3 eggs, one at a time, until fully incorporated.
- Reduce the mixer speed to medium-low and beat in 3/4 cup ricotta, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla until just combined.
- Sprinkle 1 1/2 cups flour on top, then evenly sprinkle 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. With the mixer on low speed, beat until almost combined.
- Add 2 cups of blueberries and gently fold them into the batter. Transfer to the prepared pan.
- Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.
- Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right side up. Let cool completely.
- Clean the bowl, add 2 tablespoons of confectioners’ sugar and whisk in the remaining 1 teaspoon juice until smooth.
- Brush the glaze on the cake.
