Blackberry Ricotta Pound Cake
In this cake, tart blackberries mix with creamy ricotta to create the most satisfying bite of cake this side of the Potomac.
Ingredients
- Flour: 1 1/2 cups
- Salt: 1/2 teaspoon
- Baking Powder: 2 1/2 teaspoons
- Sugar: 1 3/4 cups
- Ricotta (Whole Milk): 1 1/2 cups
- Butter (Softened): 3/4 cup
- Eggs: 3
- Vanilla Extract: 1 1/2 teaspoons
- Blackberries: 1 cup
- Grated Lemon Zest: 1 teaspoon
- Powdered Sugar: For dusting
The How To:
- Preheat your oven to 350 degrees F. Butter a 9-inch loaf pan and line the bottom with parchment paper; butter the parchment paper.
- In a medium bowl, sift together flour, salt, and baking powder.
- In the bowl of a stand mixer beat butter, ricotta, and sugar on medium speed until light and fluffy (about two minutes). Beat in eggs one at a time, scraping down sides of the bowl. Add vanilla extract and lemon zest.
- Add dry ingredients in two batches, mixing on low speed just until combined.
- Sprinkle blackberries over batter and stir gently to combine.
- Pour batter into loaf pan and tap on the counter a few times to ensure there are no air bubbles.
- Bake for 15 minutes at 350 degrees, then lower oven temperature to 325 degrees. Bake for another 45-50 minutes, until a tester inserted in the middle of the cake comes out clean and cake springs back to the touch.
- Let cool completely on counter, sprinkle powdered sugar over the top, and serve!
A Few Notes:
- I suspect you could swap out the blackberries for strawberries, raspberries, or whatever other berries speak to you. However, I think the tartness of the blackberries pairs exceptionally well with ricotta.
- I recommend placing the rack in the bottom third of the oven.
- Don't skip the lemon zest! I prefer my lemon zest to be of the subtle variety, but feel free to add up to one tablespoon.
- Don't tell anyone about this cake or you'll end up making it every Saturday for the foreseeable future.
Pairs Well With:
Becca Rea-Holloway
