Blueberry-Lemon Ricotta Pound Cake

Adapted from Eating Well's Blueberry-Lemon Ricotta Pound Cake

Ingredients
Cake
3/4 c. granulated sugar
5 T. unsalted butter, at room temperature
3 large eggs, at room temperature (see Tip)
1/4 c. part-skim ricotta cheese
2 T. lemon zest, or 1.5 t. powdered lemon zest
2 T. lemon juice
1 t. vanilla extract
1.5 c. unbleached heritage-grain flour
2 t. baking powder
1/2 t. salt
2 c. fresh blueberries
Additional flour for dusting the berries

Icing
2 T. packed confectioners’ sugar
1.5 t. lemon juice
1/8 t. lemon extract
1/8 t. powdered lemon zest

Directions
Preheat oven to 325°F.

Butter a 9-by-5" glass loaf pan and line the bottom with parchment paper.

Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.

Beat in eggs, one at a time, until fully incorporated.

Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 T. lemon juice, and vanilla until just combined.

Sift flour, baking soda, and salt together on top. With the mixer on low speed, beat until almost combined.

Toss the blueberries with enough flour to coat and gently fold into the batter.  (This should minimize extra wetness and the tendency to make the cake blue.)

Transfer to the prepared pan. Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.  (1:50 with foil covering the browned tops for the last 50 minutes, probably because I didn't flour the blueberries, and I used frozen.)

Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.

In a small bowl, add sifted confectioners' sugar and zest, then whisk in lemon juice and extract until smooth. Brush the glaze on the cake.

Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.

Room-temperature eggs make cakes fluffier. Here's a quick trick—place them (in the shell) in a bowl of lukewarm water for about 5 minutes.

• Needs more lemon in the cake!  Try this recipe next time.

Nutrition Facts