Blueberry-Lemon Ricotta Pound Cake
This healthy pound cake recipe isn't just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.
To make ahead
Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.
Room-temperature eggs make cakes fluffier. Here's a quick trick--place them (in the shell) in a bowl of lukewarm water for about 5 minutes.
1 starch, 1 1/2 other carbohydrate, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat