Name: Ricotta Pound Cake with Lemon and Blueberries
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Granulated erythritol sweetener (such as Swerve®) - 1 cup; Unsalted butter, room temperature - ½ cup; Eggs, divided - 4 large; Whole milk ricotta cheese - 1 ¼ cups; Lemon zest - 1 tablespoon; Pure vanilla extract - 1 teaspoon; Blanched almond flour - 2 ½ cups; Baking powder - 2 teaspoons; Fresh blueberries - ⅓ cup

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.