Ricotta Pound Cake with Lemon and Blueberries
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Ingredients for - Ricotta Pound Cake with Lemon and Blueberries

1. Granulated erythritol sweetener (such as Swerve®) - 1 cup
2. Unsalted butter, room temperature - ½ cup
3. Eggs, divided - 4 large
4. Whole milk ricotta cheese - 1 ¼ cups
5. Lemon zest - 1 tablespoon
6. Pure vanilla extract - 1 teaspoon
7. Blanched almond flour - 2 ½ cups
8. Baking powder - 2 teaspoons
9. Fresh blueberries - ⅓ cup

How to cook deliciously - Ricotta Pound Cake with Lemon and Blueberries

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.

2. Stage

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.

3. Stage

Whisk almond flour and baking powder together in a separate bowl until well combined.

4. Stage

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.

5. Stage

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.