Rating: 4.5 stars
57 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0

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.

Source: EatingWell Magazine, May/June 2016

Gallery

Read the full recipe after the video.

Recipe Summary

total:
4 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Gather all the ingredients.

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  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.

  • Beat 3/4 cup sugar and 5 tablespoons butter in a large bowl with an electric mixer on medium-high speed until creamy.

  • Beat in 3 eggs, one at a time, until fully incorporated.

  • Reduce the mixer speed to medium-low and beat in 3/4 cup ricotta, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 1 teaspoon vanilla until just combined.

  • Sprinkle 1 1/2 cups flour on top, then evenly sprinkle 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. With the mixer on low speed, beat until almost combined.

  • Add 2 cups blueberries and gently fold into the batter. Transfer to the prepared pan.

  • Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.

  • Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.

  • Clean the bowl, add 2 tablespoons confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth.

  • Brush the glaze on the cake.

Tips

Make Ahead Tip: 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.

Nutrition Facts

one 1-inch-thick slice
303 calories; protein 8.4g; carbohydrates 44.9g; dietary fiber 3.3g; sugars 24.8g; fat 11g; saturated fat 6.3g; cholesterol 96mg; vitamin a iu 433.3IU; vitamin c 7.3mg; folate 15.4mcg; calcium 148.3mg; iron 3.7mg; magnesium 9mg; potassium 124mg; sodium 318.6mg; added sugar 21g.

1 starch, 1 1/2 other carbohydrate, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat

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