Lemon Ricotta Pound Cake with Blueberry Sauce -Oh my this was fantastic!
This lemon pound cake is soooo moist! The blueberry sauce is excellent and also a multi-purpose recipe. This blueberry sauce would be great over pancakes and waffles and would also make a wonderful cheesecake topping.
Wait– a lemon pound cake with ricotta?!
I actually had to talk myself into baking with ricotta cheese. I just couldn’t fathom what the cake would be like after it was baked. Ricotta Cheese in a cake batter? Then I started to think about it. We use cream cheese and sour cream in cake batters, let’s see what happens when we bake with ricotta cheese. I found out for myself that it does absolutely amazing things to the lemon pound cake. The texture of the lemon ricotta pound cake is soft, moist and tender. I loved it so much I looked for another ricotta cheesecake recipe to make. It was just as amazing as Lemon Ricotta Pound Cake with Blueberry Sauce and you can find that bundt cake recipe HERE.
Okay, you convinced me on ricotta with a lemon pound cake. But blueberry sauce?
Lemon and blueberry are my all-time favorite flavor combinations when it comes to desserts. If you haven’t tried it yet, you gotta stop what you’re doing and make this ASAP! I decided to pair the Lemon Ricotta Pound Cake with a blueberry sauce. It’s totally optional, you don’t need the blueberry sauce to enjoy the cake. The cake stands on its own as an amazing recipe. I just wanted my two favorite flavors together. The two together didn’t disappoint, the flavors were amazing. The sauce is very easy to make and can be stored in the refrigerator for a couple of days.
Blueberry sauce by itself is delicious and can be used to top:
- pancakes
- waffles
- french toast
- ice cream
- other pound cake recipes
- bread puddings
- dutch babies
- stir a little bit of it into a vanilla milkshake
- cheesecake topping
I’m sure you can find other ways to use the Homemade Blueberry Sauce. It’s easy to make with frozen blueberries that are available all year long in the freezer section of your favorite grocery store. We’re going to make both the ricotta pound cake and the blueberry sauce together. We’re making the ricotta cake first so let’s gather the ingredients.
Lemon Ricotta Pound Cake Ingredients:
- 1 1/2 cups cake flour
- 3 Teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs, room temperature
- 1 Teaspoon lemon extract
- 1 lemon, zested
- 2 Tablespoons lemon juice
The first thing we need to do is preheat the oven to 350 degrees F. Next grease a 9-by-5-inch loaf pan9-by-5-inch loaf pan with butter and set it aside.
Lemon Pound Cake: The Dry Ingredients
In a medium bowl combine the cake flour, baking powder, and salt. Stir the ingredients to combine them and set the dry ingredients off to the side. If you don’t want to buy cake flour to make the recipe, you can make it yourself easily. Take a look at this homemade cake flour tutorial to make your own.
Mixing the Wet Ingredients
To start, begin the batter by placing the butter, ricotta cheese and sugar in a large bowl. Next, beat the ingredients together until they are light and fluffy. That’ll take at least 10 minutes of beating.
While you run the electric mixer, add the eggs to the bowl one at a time, beating each egg into the batter before adding the next egg.
After that, add the lemon extract, the lemon juice and the lemon zest to the bowl. Following that, beat the ingredients into the batter until all the ingredients are well incorporated.
Lemon Pound Cake: Combining The Ingredients
First, for the dry ingredients, grab the bowl of dry ingredients we set off to the side because it’s time to add it to the batter. Next, add the flour mixture in small batches to the batter. Then, with each addition of the flour mixture, we add to the batter, we’re only going to beat it into the batter until it’s just incorporated. In summary: small batches of flour added to the batter, and only beat long enough for it to be incorporated into the batter.
To clarify: The longer you beat dry ingredients into a cake batter the more gluten you produce. The more gluten you produce the tougher the final cake product. We don’t want a tough lemon ricotta pound cake!
Baking the Lemon Ricotta
Place the batter into your prepared loaf pan. Bake the cake 50 -60 minutes but start checking the cake at 40 minutes for doneness. Everybody’s oven is different. To be on the safe side, check the cake at 40 minutes for doneness by sticking a toothpick in the center, if it comes out clean it’s baked, if not put it back in the oven for more bake time. Check it again in another 10 or 15 minutes.
Remove the cake from the oven to a wire rack to cool completely. Look at it, seriously, you can tell just by looking at it that it’s moist. It’s time to make the Blueberry Sauce.
Blueberry Sauce Ingredients:
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 Tablespoons cornstarch
- 1/2 Teaspoon almond extract
- 1/8 Teaspoon ground cinnamon
Place the frozen blueberries, cold water, orange juice, and sugar into a medium-size saucepan. Stir the ingredients together. Place it on the stove over medium heat. Stir the mixture while it cooks until it comes to a boil. Place the cornstarch in a small bowl along with 1/4 cup water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.
Simmer the ingredients gently until they are thick enough to coat the back of a metal spoon, which should take about 3 to 4 minutes. Remove the pan from heat and stir in the almond extract and cinnamon. Thin the blueberry sauce with water if it is too thick for your liking.
Lemon Ricotta Pound Cake with Blueberry Sauce is amazing. Each recipe on its own is wonderful, put them together and it’s lemon and blueberry heaven, ENJOY!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Fresh Strawberry Cream Cheese Coffee Cake...Buttermilk Coconut Pound Cake...Blueberry Cake for Two…Banana Walnut Cake with Chocolate Glaze...Sour Cream Blueberry Muffins
Lemon Ricotta Pound Cake with Blueberry Sauce
A tender, moist and delicious Lemon Ricotta Pound Cake that is topped with a Homemade Blueberry Sauce.
Servings: 8
Ingredients
Cake Batter:
- 1 1/2 cups cake flour
- 3 Teaspoons baking powder
- 1 Teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the pan.
- 1 1/2 cups whole milk ricotta cheese, room temperature
- 1 1/2 cups sugar, plus 1 Tablespoon
- 3 large eggs, room temperature
- 1 Teaspoon lemon extract
- 2 Tablespoons lemon juice
Blueberry Sauce Ingredients:
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 Tablespoons cornstarch
- 1/2 Teaspoon almond extract
- 1/8 Teaspoon cinnamon
Instructions
For the Cake Batter:
- Preheat the oven to 350 degrees. Grease a 9 x5-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine and set aside.Place the butter, ricotta and sugar in a large bowl. Beat the ingredients together for about 3 minutes until they are light and fluffy.With the electric mixer running add the eggs to the bowl one at a time.Add the lemon extract, lemon juice and zest to the bowl. Beat with the mixer until the ingredients are incorporated.Add the dry ingredients a small amount at a time to the batter. Beat until each batch of flour is just incorporated into the batter.Pour the batter into the prepared loaf pan. Bake 50 -60 minutes or until a toothpick inserted in the center comes out clean. (start checking the cake at 40 minutes for doneness, each oven is different, this cake was done for me at 60 minutes but your oven may be different.)Remove it from the oven to a cooling rack to cool completely.
Blueberry Sauce Instructions:
- 1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. 2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from the heat and stir in the almond extract and cinnamon. Thin the sauce with water if it is too thick for your liking. Cool completely, store in the refrigerator . Use to top slices of the Ricotta Pound Cake
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Looking for more ricotta cake recipes, try these from other bloggers…Orange Ricotta Loaf...Ricotta Cake
OMG you’re making me hungry
All gorgeous as always!
Oh gosh Bunny, those are some serious sweets!! Loving them all. I am like a kid in the candy shop, not knowing what to eat first!! Well done! xxoo
I don’t know if I could stop if you got me started on any one of these delicious desserts. Lemon is of course still my favourite treat to myself so lemon ricotta poundcake sounds divine.
oh man..the sweets are killing me! I want everything!
I am having a sugar rush just looking at the photos. That pound cake and blueberries is calling my name though.
Oh wow…I shouldn’t have read this first thing in the morning. I now want brownies and lemon cake at 7:30am! That’s so wrong!!! 🙂 – http://www.delightfulcountrycookin.com
The brownies…wow. And I wanted to lose weight…lol.
You are killing me with these recipes! That first one sounds so luscious, I just have to make it! Thanks for sharing…though my waistline isn’t thanking you! 🙂
Your posts always give me the best kind of sugar high! I was thinking that your description of the cake sounded like Italian cheesecake, which made me laugh when I saw it was a Giada recipe.
I have made a pretzel crust dessert or two and they are WONDERFUL. I did something similar once with raspberries, but I think blueberries deserve a spotlight too.
Cookies! Brownies! I’m hungry!
MMMM great photos and recipes everyone 🙂 I especially love the pound cake with blueberries! Although, since I’ve done rainbow jello, I may have to try that pretzel/jello thing too!
These all look amazing. You are a bunch of really talented ladies.
Love the look of the blueberry pretzel dessert. It’s so pretty.
Bunny, I love ricotta in desserts as well. As a matter of fact I made the last ricotta cake you made. I turned it into muffins for my son’s end of school breakfast party. I’m gonna give this recipe a go next.
~ingrid
Everything looks great. Cyndy I love the additions you added to the brownies! Terrific. I’m going to have to try that vanilla bean!
wow, it all looks good but I could go for some of that pound cake or cookies right now! I’ve cut my caffeine pretty much out lately and I am dying for something coffee!!
Wow, what a nice collection of desserts! Everything looks perfect…
note to self: buy or pick some blueberries already! i love that sauce–it’s perfect for the pound cake. the cookies and brownies are also pretty darn awesome as well. again, ladies–bravo!
Ooh, look at all those yummy things! Love the blue in the blueberry dessert and the brownies, whoa–the brownies!
You three gals are something else–the hits just keep on coming!! Bunny, the pound cake with the blueberry sauce is really beautiful; love that gorgeous photo of the blueberries on the spoon. And those coffee chocolate chip cookies with the glaze are right up my alley, Carol–I’m a coffee maniac, too! 🙂 That’s a recipe I’d be interested in trying any day now. 🙂
Jane
YUM!! So many delicious recipes!! Great pictures!!
Would you mind checking out my blog? 😀 http://ajscookingsecrets.blogspot.com/