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1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE

by Rebecca August 26, 2020

Total: 4 hrs | Servings: 8

Perfection! This cake is one of the best cakes I have ever tasted. The soft texture and the amazing sweet taste of this cake will make you feel complete! Give this one a try and I am 100 percent sure that you and your loved ones are gonna love it! You all have an amazing day. Enjoy!

INGREDIENTS

¾ cup granulated sugar

5 tablespoons unsalted butter, at room temperature

3 large eggs, at room temperature (see Tip)

¾ cup part-skim ricotta cheese

2 tablespoons lemon zest

2 tablespoons lemon juice plus 1 tsp, divided

1 teaspoon vanilla extract

1 ½ cups white whole-wheat flour

2 teaspoon baking powder

½ teaspoon salt

2 cups fresh blueberries

2 tablespoons packed confectioners’ sugar

HOW TO MAKE 1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray in a 9×5-inch loaf pan.

Step 3: Line the greased loaf pan with parchment paper.

Step 4: In a large mixing bowl, add in the butter and sugar. Use an electric mixer to mix. Beat at medium-high speed until well mixed and the texture becomes creamy.

Step 5: Add 1 egg at a time and beat until all eggs are mixed.

Step 6: Add in the ricotta, 2 tablespoons of lemon juice, vanilla, and lemon zest then reduce the speed to medium-low.

Step 7: Sprinkle the flour, baking powder, and salt on top.

Step 8: Reduce the speed to low and continue beating. Add in the blueberries.

Step 9: Transfer the mixture into the greased pan.

Step 10: Place inside the preheated oven and bake for 1 hour or until the edges turn brown.

Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature for at least 20 minutes.

Step 12: Loosen the cake by running a knife on the sides of the cake. Gently turn the cake right-side up.

Step 13: In a small bowl, add in 1 teaspoon of lemon juice and confectioner’s sugar. Whisk until well mixed.

Step 14: Use a brush to spread the glaze on top of the cake.

Step 15: Serve and enjoy!

TIP:

Make sure to let the eggs sit at room temperature for at least 10 minutes for a fluffier texture.

Nutrition Facts:

Per Serving: 303 calories; 96 mg cholesterol; 319 mg sodium. 124 mg potassium; 44.9 g carbohydrates; 3.3 g fiber; 25 g sugar; 8.4 g protein; 433 IU vitamin a iu; 7 mg vitamin c; 15 mcg folate; 148 mg calcium; 4 mg iron; 9 mg magnesium; 21 g added sugar; 11 g total fat; 6.3 g saturated fat

1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE

Rebecca Total: 4 hrs | Servings: 8 Perfection! This cake is one of the best cakes I have ever tasted. The soft texture and the amazing sweet taste of this cake will make you… Main Dish Recipes 1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE European Print This
Serves: 8
Nutrition facts: 303 calories 11 fat
Rating: 1.7/5
( 3 voted )

Ingredients

  • ¾ cup granulated sugar
  • 5 tablespoons unsalted butter, at room temperature
  • 3 large eggs, at room temperature (see Tip)
  • ¾ cup part-skim ricotta cheese
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice plus 1 tsp, divided
  • 1 teaspoon vanilla extract
  • 1 ½ cups white whole-wheat flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries
  • 2 tablespoons packed confectioners’ sugar

Instructions

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray in a 9x5-inch loaf pan.

Step 3: Line the greased loaf pan with parchment paper.

Step 4: In a large mixing bowl, add in the butter and sugar. Use an electric mixer to mix. Beat at medium-high speed until well mixed and the texture becomes creamy.

Step 5: Add 1 egg at a time and beat until all eggs are mixed.

Step 6: Add in the ricotta, 2 tablespoons of lemon juice, vanilla, and lemon zest then reduce the speed to medium-low.

Step 7: Sprinkle the flour, baking powder, and salt on top.

Step 8: Reduce the speed to low and continue beating. Add in the blueberries.

Step 9: Transfer the mixture into the greased pan.

Step 10: Place inside the preheated oven and bake for 1 hour or until the edges turn brown.

Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature for at least 20 minutes.

Step 12: Loosen the cake by running a knife on the sides of the cake. Gently turn the cake right-side up.

Step 13: In a small bowl, add in 1 teaspoon of lemon juice and confectioner's sugar. Whisk until well mixed.

Step 14: Use a brush to spread the glaze on top of the cake.

Step 15: Serve and enjoy!

TIP:

Make sure to let the eggs sit at room temperature for at least 10 minutes for a fluffier texture.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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