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Moist Homemade Blackberry Lemon Ricotta Pound Cake

blackberry lemon ricotta pound cake - featured image
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A tender and fresh pound cake bursting with juicy blackberries and bright lemon flavor, made moist and rich with ricotta cheese. Perfectly easy and quick to prepare, this cake is a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (250g) whole milk ricotta cheese
  • 4 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blackberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking. Set aside.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the whole milk ricotta cheese until fully incorporated and smooth.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the lemon zest, lemon juice, and vanilla extract.
  7. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until combined.
  8. Gently fold in the fresh blackberries, being careful not to crush them.
  9. Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
  10. Bake for 55-65 minutes, checking doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to avoid a tough crumb. Gently fold in blackberries to prevent streaking and gummy spots. Tent with foil if the cake browns too quickly. Let cake cool completely before slicing for best texture. Fresh lemons are preferred for zest and juice. Frozen blackberries can be used if thawed and drained well. Toss blackberries in a little flour before folding in to prevent sinking.

Nutrition

Keywords: blackberry pound cake, lemon ricotta cake, moist pound cake, homemade pound cake, easy dessert, berry cake, lemon cake, ricotta pound cake

Find it online: https://sparklechew.com/moist-homemade-blackberry-lemon-ricotta-pound-cake-recipe-thats-perfectly-easy/