Ricotta Pound Cake with Lemon and Blueberries

Name: Ricotta Pound Cake with Lemon and Blueberries
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1 cup granulated erythritol sweetener (such as Swerve®); 0.5 cup unsalted butter, room temperature; 4 large eggs, divided; 1.25 cups whole milk ricotta cheese; 1 tablespoon lemon zest; 1 teaspoon pure vanilla extract; 2.5 cups blanched almond flour; 2 teaspoons baking powder; 0.33333334326744 cup fresh blueberries

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This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Submitted by Lucille

Published on February 19, 2020

Looking overhead on a ricotta pound cake with lemons and blueberries.

2

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

15 mins

Total Time:

1 hr 25 mins

Servings:

12

Yield:

12 servings

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Ingredients

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Original recipe (1X) yields 12 servings

1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Directions

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.

Nutrition Facts (per serving)

292	Calories
26g	Fat
24g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 292
% Daily Value *
Total Fat 26g	33%
Saturated Fat 9g	43%
Cholesterol 95mg	32%
Sodium 127mg	6%
Total Carbohydrate 24g	9%
Dietary Fiber 3g	10%
Total Sugars 2g
Protein 11g	21%
Vitamin C 1mg	1%
Calcium 110mg	8%
Iron 1mg	3%
Potassium 56mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Ricotta Pound Cake with Lemon and Blueberries

Ingredients

Directions

Nutrition Facts (per serving)

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