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Source: Parents Magazine

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Credit: Linda Xiao

Recipe Summary

prep:
20 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 bundt cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour 10-cup bundt pan.

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  • In a large bowl whisk the flour, baking powder, salt, and baking soda.

  • Using an electric mixer on medium to high speed, cream granulated sugar, butter, lemon zest, and vanilla for about 4 minutes, or until fluffy.

  • Add the eggs one at a time. Scrape down the sides, and continue to beat for a minute.

  • On low speed, gradually add flour mixture. Then add ricotta and lemon juice and beat until the batter is smooth; don't overmix. Fold in blueberries.

  • Scoop the batter into prepared pan. Bake in the center of the oven for 1 hour, or until a toothpick inserted in the center comes out clean.

  • Cool cake in pan on wire rack for 15 minutes. Remove from pan; cool completely. Dust with confectioners' sugar. Store cake in an airtight container in the refrigerator up to 4 days.

Tips

You can dress up my lemon-ricotta cake with fresh berries for a special occasion, or dust it with confectioners' sugar for weekday snacking. It's not a cheesecake, nor a cake cake. It lives in between.

Nutrition Facts

297 calories; fat 13g; cholesterol 94mg; saturated fat 8g; carbohydrates 39g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 22g; protein 6g; vitamin a 485.6IU; vitamin c 3.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 43.6mcg; vitamin b12 0.4mcg; sodium 398mg; potassium 114mg; calcium 115mg; iron 1.3mg.
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