Blueberry-Lemon Ricotta Pound Cake with Zesty Glaze

Ingredients:

For the Blueberry-Lemon Ricotta Pound Cake:

• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 eggs, room temperature
• 3/4 cup + 2 tablespoons ricotta cheese
• 1 tablespoon lemon zest
• 2 1/2 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 1/2 cups all-purpose flour (and some for blueberries)
• 1/2 cup almond flour (or substitute with all-purpose)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cup blueberries (set aside 1/4 for later)

For the Tangy Lemon Glaze:

• 1/2 cup + 2 tablespoons powdered sugar
• 1 1/2 - 1 3/4 tablespoons lemon juice
• 1/4 teaspoon lemon zest (optional)
• A dash of kosher salt (optional)

Instructions:

Pound Cake:

1. Heat your oven to 350 F. Prepare a 9x5 inch loaf pan with butter, then line it with parchment.
2. In a bowl, blend flour, baking powder, and salt. Wash blueberries, pat dry, and lightly toss in flour. Keep aside.
3. Using a large bowl or mixer, whisk butter, sugar, and ricotta until airy and light (about 3 minutes). On a slow speed, incorporate eggs one by one. Mix in the lemon zest, juice, vanilla, and almond extract.
4. Gently fold the dry mix into the wet mix using a spatula. Introduce the blueberries and stir gently.
5. Empty the batter into the pan and bake for 15 minutes. Sprinkle the reserved blueberries on top and bake for another 30-40 minutes or till a toothpick comes out clean.
6. Let the cake rest in the pan for 10 minutes, then transfer to a rack. Cool thoroughly before adding the glaze.

Tangy Lemon Glaze:

1. Combine powdered sugar, lemon zest, salt (if using), and lemon juice in a bowl. If required, adjust the consistency with a bit more lemon juice. Aim for a thick yet pourable texture.

Once the cake has cooled, drizzle it generously with the glaze. Enjoy!