Ricotta Pound Cake with Lemon and Blueberries

Ingredients and Weight:

• 1 lb ricotta cheese
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 6 large eggs
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 lemon, zested and juiced
• 1 cup fresh blueberries

Preparation Time:

20 minutes

Cooking Time:

60-70 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the ricotta cheese, butter, and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the lemon zest and juice.
6. Fold in the blueberries.
7. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information (per slice):

• Calories: 350
• Fat: 20g
• Carbohydrates: 40g
• Protein: 10g

Dish Characteristics:

• Moist and flavorful pound cake
• Lemon zest and juice add a bright, citrusy flavor
• Blueberries provide a burst of sweetness and color

User Comments:

• "This pound cake is absolutely delicious! It's so moist and flavorful, and the lemon and blueberries are a perfect combination."
• "I love how easy this recipe is to follow. It's perfect for a special occasion or a simple dessert."
• "This cake was a hit at my dinner party. Everyone raved about how delicious it was."

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best flavor.
• Do not overmix the batter, as this can result in a tough cake.
• If you don't have a bundt pan, you can bake the cake in a greased and floured 9x13-inch baking pan for 45-50 minutes.