Lemon and Blueberry Ricotta Pound Cake

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Lemon and Blueberry Ricotta Pound Cake is the ultimate spring treat. Light, fluffy, and bursting with fresh blueberries it will have you coming back for just one more slice!

One of the most LOVED and POPULAR recipes on Fueling a Southern Soul

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Ingredients

Ingredients for Lemon Icing

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In a bowl, add in all the glaze ingredients. Mix with a handheld mixer until smooth and creamy and no clumps remain. Drizzle over cooled cake.

Click HERE for the full recipe!

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Lemon and Blueberry Ricotta Pound Cake

fuelingasouthernsoul.com

Lemon and Blueberry Ricotta Pound Cake is the ultimate spring treat. Light, fluffy, and bursting with fresh blueberries it will have you coming back for just one more slice!

fuelingasouthernsoul.com

One of the most LOVED and POPULAR recipes on Fueling a Southern Soul

fuelingasouthernsoul.com

Ingredients

1 ½ Sticks of Butter 1 Cup Sugar ⅔ Cup Ricotta 3 Eggs 1 ¾ Cup of Flour 1 Teaspoon Salt 2 Teaspoons Baking Powder 1 Cup Blueberries (+ flour for dusting) Zest of 1 Lemon + 1 Tablespoon of Lemon Juice

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Ingredients for Lemon Icing

2 Ounces of Cream Cheese ¾ Cup Powdered Sugar 1 Tablespoon Lemon Juice Zest of ½ Lemon

fuelingasouthernsoul.com

fuelingasouthernsoul.com

1. Preheat the oven to 350 degrees. Grease a bundt pan with melted butter. Sprinkle in about a tablespoon of flour and shake around to cover all of the pan . 2. In a large bowl, add in the butter and sugar. With a handheld mixer, beat until light and fluffy (2-3 minutes)

fuelingasouthernsoul.com

fuelingasouthernsoul.com

In a bowl, add in all the glaze ingredients. Mix with a handheld mixer until smooth and creamy and no clumps remain. Drizzle over cooled cake.

Lemon Icing

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Click HERE for the full recipe!

fuelingasouthernsoul.com