Lemon Ricotta Pound Cake With Blueberry Sauce Recipe

Name: Lemon Ricotta Pound Cake With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup butter room temperature, plus more to grease the baking pan; 1 1/2 cups whole milk ricotta cheese I used a 15 ounce carton; 1 cup sugar plus tablespoon; 3 large eggs; 1 teaspoon lemon extract; 1 lemon zested; 2 tablespoons lemon juice; frozen blueberries or Cups fresh; 1 cup water; 1 cup orange juice; 1 cup white sugar; 1 cup cold water; 1 tablespoon cornstarch; 1 teaspoon almond extract; 1 teaspoon ground cinnamon

Servings: persons

1 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese I used a 15 ounce carton
1 cup sugar plus tablespoon
3 large eggs
1 teaspoon lemon extract
1 lemon zested
2 tablespoons lemon juice
frozen blueberries or Cups fresh
1 cup water
1 cup orange juice
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon almond extract
1 teaspoon ground cinnamon

1
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
2
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
3
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
4
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

1085

kcal

Calories

Fat

157

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 18 ingredients. The key ingredients include: 1 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt, 3/4 cup butter room temperature, plus more to grease the baking pan, and more.

Yes, Lemon Ricotta Pound Cake With Blueberry Sauce 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.

Lemon Ricotta Pound Cake With Blueberry Sauce

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