Lemon Blackberry Pound Cake
Lemon Blackberry Pound Cake


  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup ricotta cheese
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • juice and zest of 1 lemon
  • 1 tsp vanilla
  • 1 pint blackberries

lemon glaze

  • 1/4 cup lemon juice
  • 1/8 cup sugar

Preheat oven to 325º F and butter and flour a 9×5 loaf pan.

Sift together flour, baking soda, baking powder and salt. In a separate bowl, mix together ricotta, lemon juice, vanilla, and zest.

Cream butter and sugar until very light and fluffy – about 5 minutes. Beat in eggs one at a time – about 20 seconds per egg.

Add the dry ingredients in three additions and the ricotta in two beginning and ending with the dry. Do not over-mix.

Pour half the batter into the prepared pan. Dot with half the blackberries, pushing them in a bit. Pour the rest of the batter in the pan and poke the remaining blackberries into the batter, making sure they are covered.

Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool.

Make glaze.

Mix lemon juice and sugar in a small saucepan and cook until slightly thickened. Cool.

Poke cake with skewer and then brush glaze over cake until it’s completely absorbed. Top with powdered sugar, slice, and enjoy!