Lemon Blueberry ricotta pound cake

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INGREDIENTS

All-purpose flour baking powder salt granulated sugar lemon juice lemon zest unsalted butter eggs ricotta vanilla extract blueberries powdered sugar lemon extract (optional) FANCIFULEATS.COM FULL RECIPE

Combine the dry ingredients then toss the blueberries in 1 tsp of flour.

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Rub the sugar and lemon zest together to release the natural oils.

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Make the batter in a stand mixer and fold in the blueberries.

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Transfer the batter to a 9x5 inch loaf pan and smooth out the top.

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Bake the cake for 1 hour 5 minutes to 1 hour 10 minutes.

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Make the glaze and pour it over the cooled cake.

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fluffy, moist, and perfect for spring or summer!

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