Blackberry Ricotta Pound Cake Recipe

Name: Blackberry Ricotta Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Bread Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 1-1/2 stick Unsalted Butter, At Room Temperature; 1 cup Part-skim Ricotta Cheese, At Room Temperature; 1-1/2 cup Sugar; 3 whole Large Eggs, At Room Temperature; 1 teaspoon Vanilla Extract; 1 Tablespoon Lemon Zest; 1 cup Blackberries

Servings: persons

1-3/4 cup Bread Flour
2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
1-1/2 stick Unsalted Butter, At Room Temperature
1 cup Part-skim Ricotta Cheese, At Room Temperature
1-1/2 cup Sugar
3 whole Large Eggs, At Room Temperature
1 teaspoon Vanilla Extract
1 Tablespoon Lemon Zest
1 cup Blackberries

1
Preheat oven to 325 F. Spray a 9x5-inch pan with cooking spray. Set aside.
2
Combine flour, baking powder, and salt in a medium bowl and set aside.
3
Add butter, ricotta and sugar into the bowl of a stand mixer and beat on high for 3 minutes. Add the eggs one at a time, beating on medium until completely incorporated before adding the next egg. Add the vanilla and lemon zest.
4
Set mixer to the lowest setting and gradually add the flour mixture, mixing until just combined. Remove the bowl from the mixer and gently fold in the blackberries.
5
Pour batter into the prepared pan and smooth the top. Bake for 70-75 minutes, or until a knife inserted in the center of the loaf comes out clean. Remove from oven, set pan on a rack and let bread cool for 10 minutes. Run a butter knife around the edges to gently separate bread from the pan, then carefully remove the cake from the pan onto a wire rack to cool completely.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-3/4 cup Bread Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt, 1-1/2 stick Unsalted Butter, At Room Temperature, and more.

Yes, Blackberry Ricotta Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Ricotta Pound Cake

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