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Lemon Blueberry Ricotta Pound Cake
TRIALS IN FOOD10Ingredients
105Minutes
980Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 3/4 cups all purpose flour (I used 1 1/4 cup white flour plus 1/2 cup whole wheat flour)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter
- 1 cup ricotta cheese (8 ounces, 230 g)
- 1 1/2 cups sugar (300 g, I used 1 1/4 cup)
- 3 large eggs (I used 3/4 cup egg white plus 1 large egg)
- 1 tsp. vanilla extract
- 1 Tbsp. lemon zest (I used 2 tsp lemon extract)
- 1 cup blueberries (5 ounces, 140 g, I used frozen)
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories980Calories from Fat420 |
% DAILY VALUE |
Total Fat47g72% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol280mg93% |
Sodium670mg28% |
Potassium220mg6% |
Protein18g |
Calories from Fat420 |
% DAILY VALUE |
Total Carbohydrate126g42% |
Dietary Fiber3g12% |
Sugars80g |
Vitamin A30% |
Vitamin C10% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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