Ricotta Pound Cake with Lemon and Blueberries
Description
This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite.
Ingredients
•
1 cup granulated erythritol sweetener (such as Swerve®)
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1/2 cup unsalted butter, room temperature
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4 large eggs, divided
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1 1/4 cups whole milk ricotta cheese
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1 tablespoon lemon zest
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1 teaspoon pure vanilla extract
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2 1/2 cups blanched almond flour
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2 teaspoons baking powder
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1/3 cup fresh blueberries
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
2
Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
3
Whisk almond flour and baking powder together in a separate bowl until well combined.
4
Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.