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#### Ingredients You’ll Need
* 1½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* ¾ cup unsalted butter, softened
* 1 cup ricotta cheese (whole milk)
* 1¼ cups granulated sugar
* 3 large eggs
* Zest and juice of 1 large lemon
* 1 teaspoon vanilla extract
* 1 to 1½ cups fresh or frozen berries (blueberries, raspberries, or a mix)
* Optional: powdered sugar or lemon glaze for finishing
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#### How to Make Lemon-Berry Ricotta Pound Cake
1. **Preheat oven** to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. **Mix dry ingredients:** In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. **Cream butter and sugar:** In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3–4 minutes).
4. **Add ricotta and eggs:** Beat in the ricotta cheese, then add the eggs one at a time, mixing well after each addition.
5. **Flavor it up:** Stir in the lemon zest, lemon juice, and vanilla extract.
6. **Combine with dry ingredients:** Gradually add the dry ingredients to the wet mixture, stirring just until combined.
7. **Fold in berries:** Gently fold in the berries, being careful not to overmix (especially if using frozen berries).
8. **Bake:** Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. **Cool and serve:** Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar or drizzle with lemon glaze if desired.
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#### Tips for Success
* **Use room-temperature ingredients** for the best texture and even mixing.
* **Don’t overmix** once the flour is added — it can make the cake tough.
* **Toss berries with a little flour** before folding them in to prevent sinking.
* **Let it cool completely** before slicing to keep the crumb moist and clean.
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#### Serving Suggestions
* A dollop of whipped cream and extra fresh berries make it brunch-worthy.
* Serve with tea or coffee for an afternoon pick-me-up.
* Top with lemon glaze for a pretty, citrusy finish.
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### Final Thoughts
The **Lemon-Berry Ricotta Pound Cake** is proof that a simple, homemade dessert can be bursting with flavor and elegance. It strikes a perfect balance between richness and freshness, sweetness and tang, making it a favorite for both everyday treats and special occasions.
Whether you’re a seasoned baker or just starting out, this cake is as rewarding to make as it is to eat. Try it once, and you’ll find yourself coming back to it again and again.
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Would you like me to include a printable recipe or variations (like gluten-free or mini loaf options)?
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