Next, add in the ricotta cheese. This is sure shot party idea. Everything had the perfect amount of sweet and tart and the blueberries were perfect. I’m curious, did you bake this in an 8-1/2 x 4-1/2 pan versus a 9 x 5? Now, and this is important, be sure to cream together the butter, sugar, and ricotta for four to five minutes to … Delicious – but way overflowed my pan, which may have just been a function of the size of my eggs. Although, I was able to loosen my cake without too much damage. absolutely delicious! Sweet and lemony, with a delicate crumb, this cake tastes like summer. I will most definitely go back to Pam (and won’t be making this again for guests! Also it was baked on a baking sheet to help keep the bottom from getting too brown. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving. Any suggestion? Using a standing or hand mixer, cream the butter, ricotta and sugar until fully blended. 6 Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back. Grease a 9-by-5-by-3-inch loaf pan or 3 three mini loaf pans with butter (grease pans very well). Hi Essi, you could try pouring a lemon syrup over it, though that would just make it sweeter. Or pound cake? Hello! I used 1T of lemon zest instead of 2. No sugar and very low carb using erythritol as my sweet source and maybe almond flour or coconut flour. Beat in eggs, one at a time, until fully incorporated. Very good! Carefully turn it right-side up. }); 1/2 cup (1 stick) unsalted butter, softened. Enjoy! Very very delicious. Hi!I found this receipe by accident and it is really perfect!Very good details and instructions.The only different thing , I made , is that I replaced ricotta with cream cheese …It was baked in exactly 1h plus 13minutes.Bravo!! It’s the beginning of blueberry season over here; let the parade of baked goods begin! 7 Cool: Remove from oven and let cool for 15 minutes in the pan. After 15 minutes on a cooling rack, I ran a butter knife along the edges. It is rich with Lemon flavor moist from the Ricotta Cheese and lots a Blueberries in every bite. Can canned blueberries be used when fresh are not available and would anything else need to be adjusted? I also used dried wild blueberries which is very expensive here, so I just used 1 cup. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. Then fold them in gently. Next time I will scoop out a couple of muffins, then make the loaf. Serve with brunch or alongside a cup of coffee in the afternoon. Great flavor and love the texture the ricotta adds to it. Can I substitute 1 cup of raspberries Since I Only have 1/2 cup of blueberries? Elise is a graduate of Stanford University, and lives in Sacramento, California. Have these ingredients delivered or schedule pickup SAME DAY! Easy and Delicious This reminds me of something I would pay 5 a slice for at Star Bucks. Came out great. It is cooling for 15 min before I attempt to remove it from the pan. This was a huge hit. on Amazon. Trust me, this is a cake … First time commenting? In addition to the vanilla, I added 1/8 tsp lemon extract as I wasn’t sure the zest would be enough. Room-temperature eggs make cakes fluffier. There’s actually quite a difference in capacity (15 percent, to be exact–easily enough to overflow). Especially if they are really juicy. Baking authority Rose Levy Beranbaum recommend in her book The Cake Bible not to grease pans with butter, because the milk solids in the butter can bond with the pan, causing cakes (and breads) to stick. And went to invert the cake. Use a spray instead of butter to coat your pan. Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat. target_type: 'mix' This cake turned out great. this link is to an external site that may or may not meet accessibility guidelines. Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Optional: pierce cake all over with a fork for better absorption. I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature. I love a lemony pop! Love this and make it a few times a year. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes. Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside. Freeze for up to three months, and thaw on the counter before serving. Let cool in the pan on a wire rack for 20 minutes. Add the eggs one at a time, mixing on medium speed for one minute after each addition. There’s actually quite a difference in capacity. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min’s. Please try again later. Next time I will read all of the reviews too. I’m a rookie baker from Manila. 1. Run a knife around the edge to loosen the cake, then invert it onto the rack. Have to share most of this or would eat the whole thing. Thanks for such a very delicious recipe. All in all… fantastic. Blueberry muffins, maybe? Hope that helps! I made ricotta cookies last night, and I had a lot of ricotta cheese left over. I did one thing that might help with those who had the wet blue cake problem lol. Blueberry pancakes? Many reviewers complained there were too many blueberries. Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside. Took almost two hours to bake fully which means that even covered with foil – and the temp lowered to 300 – it browned more than what’s preferable for pound cake. It's so good it doesn't need it! Sorry, our subscription service is unavailable. Read more about our affiliate linking policy. Let cool completely. Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! We’re sorry to hear this took so long to bake. Blueberry muffins, maybe? But… I’ll try it again , maybe in a Bundt pan. Loved this pound cAke. Info. I used the flour I already had in the house (white unbleached organic). You’ll enjoy this recipe a lot. Instructions. Ingredients 1 ½ sticks (170g) unsalted butter, softened at room temperature 1 cup ( 200g) sugar 15 oz ( 425g) whole milk ricotta 3 large eggs 1 teaspoon vanilla extract 1 large lemon (zest + juice)* 1 ½ cup ( 180g) all-purpose flour 2 teaspoon baking powder ½ teaspoon baking soda … Needless to say, I was horrified. Read more about our affiliate linking policy, first read this blog post from our friends at King Arthur Flour, 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off. Overflowed but lucky I had my cake on a cookie sheet as the recipe suggested not only for the heat to evenly distribute but it kept the overflowing batter from dripping in my oven. _taboola.push({ I do the same with frozen berries too. Very precise instructions. Gently remove the cake from the pan and let cool completely on a wire rack. Then add the eggs 1 at a time. Love this! Stir in the blueberries. Pros: easy to make Cons: none. It's like something you would get in a coffee shop. All Right Reserved. 5 tablespoons unsalted butter, at room temperature, 3 eaches large eggs, at room temperature (see Tip), 2 tablespoons lemon juice plus 1 teaspoon, divided, 2 tablespoons packed confectioners’ sugar, Back to Blueberry-Lemon Ricotta Pound Cake, © 2020 EatingWell.com is part of the Allrecipes Food Group. Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Everything you need for a delicious feast. Things I did differently 1. because I only had salted butter was to reduce my salt to 1/4 tsp. Instead of of a loaf pan I used a springform pan and love the way it turned out. Hands down delicious. Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy. We don’t want this to happen for future readers, so we’re monitoring comments on this one closely. https://www.savingdessert.com/easy-lemon-ricotta-pound-cake Mine is still baking but I should of listened to the reviews and make a few muffins , mine is overflowing in the oven as we speak. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan.