How to Make Ricotta Pound Cake with Lemon and Blueberries - A Step-by-Step Guide

Looking for a delicious and versatile dessert recipe that's perfect for any occasion? Look no further than this Ricotta Pound Cake with Lemon and Blueberries. This delightful cake is the perfect balance of rich, creamy ricotta and bright, tangy lemon, with juicy bursts of blueberries in every bite. Whether you're hosting a fancy dinner party or just want a delightful treat for yourself, this pound cake is sure to impress.

One of the best things about this recipe is how simple and easy...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    292 cal.

    • Total Fat: 26g
    • Saturated Fat: 9g
    • Cholesterol: 95mg
    • Sodium: 127mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 11g
    • Vitamin C: 1mg
    • Calcium: 110mg
    • Iron: 1mg
    • Potassium: 56mg