Imagine a dessert so divine it transforms an ordinary moment into a culinary celebration – our Lemon Ricotta Pound Cake with Blueberry Sauce is exactly that magical creation! This Italian-inspired masterpiece combines the creamy richness of ricotta, the bright zesty notes of lemon, and a luxurious blueberry sauce that will have everyone begging for your secret recipe. Whether you're a seasoned baker or a weekend kitchen adventurer, this pound cake promises to elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/4 cup powdered sugar (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine ricotta cheese and granulated sugar. Whisk thoroughly until the mixture becomes smooth and well-integrated.
- Add eggs one at a time to the ricotta mixture, beating well after each addition. Incorporate melted butter, vanilla extract, lemon zest, and lemon juice. Mix until all ingredients are completely blended.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently to create a smooth, consistent batter. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-55 minutes. Test doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- While the cake is baking, prepare the blueberry sauce. In a saucepan, combine fresh blueberries and powdered sugar. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, approximately 10-12 minutes.
- Remove cake from oven and let cool in the pan for 15 minutes. Carefully transfer to a wire rack to cool completely.
- Once cooled, slice the pound cake and serve with warm blueberry sauce drizzled on top. Optionally, dust with additional powdered sugar for presentation.
Tips
- • Room temperature ingredients are key! Ensure eggs, butter, and ricotta are at room temperature for smoother mixing and better texture. • Don't overmix the batter – gentle folding prevents a tough, dense cake. • Use fresh lemon zest for the most vibrant citrus flavor. • For an extra moist cake, avoid overbaking – start checking at 45 minutes. • Let the cake cool completely before slicing to maintain its delicate structure. • The blueberry sauce can be made ahead and stored in the refrigerator for up to 3 days. • For a professional touch, use a serrated knife when slicing the pound cake.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 10g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
