Lemon Blueberry Ricotta Pound Cake

TRIALS IN FOOD
10Ingredients
105Minutes
980Calories

Ingredients

US|METRIC
  • 1 3/4 cups all purpose flour (I used 1 1/4 cup white flour plus 1/2 cup whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon 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 teaspoon vanilla extract
  • 1 tablespoon lemon zest (I used 2 tsp lemon extract)
  • 1 cup blueberries (5 ounces, 140 g, I used frozen)
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    NutritionView More

    980Calories
    Sodium28% DV670mg
    Fat72% DV47g
    Protein35% DV18g
    Carbs42% DV126g
    Fiber12% DV3g
    Calories980Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat28g140%
    Trans Fat
    Cholesterol280mg93%
    Sodium670mg28%
    Potassium220mg6%
    Protein18g35%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate126g42%
    Dietary Fiber3g12%
    Sugars80g160%
    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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