This ad will not print with your recipe
Print Options
Font Size
EatingWell
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.

Ingredients
Directions
Tips
Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.
Tips
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
Serving Size:
one 1-inch-thick slice Per Serving:
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.
Exchanges:
1 starch, 1 1/2 other carbohydrate, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat
This ad will not print with your recipe
Ads will not print with your recipe Advertisement