Lemon-Berry Ricotta Pound Cake

Instructions

1. Preheat oven to 350°F, grease a 15×5×3-inch loaf pan, and dust with flour.
2. Mix wet ingredients – Cream together ricotta, butter, and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
3. Add dry ingredients – Gradually mix in flour, baking powder, and salt until incorporated.
4. Fold in berries, ensuring they’re evenly distributed.
5. Pour into pan and bake for 45–55 minutes until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Serve with whipped cream or vanilla ice cream, garnished with fresh mint.

Tips

✔ Toss berries in flour to prevent sinking. ✔ Use a Bundt pan for a different presentation. ✔ Store in an airtight container for up to 3 days, or freeze for longer freshness.

A bright, fresh, and indulgent cake that’s perfect for any occasion. Enjoy!