It's here! Today is the first official day of school! The past two weeks I've been up at the school prepping for my new class, so I'm thrilled to finally have them today. It's hard to believe that I'm starting my sixth year teaching... what?! I'm officially old.
Since the first day of school is always a little hectic, I'll be brief and just tell you to make. this. cake. I loved this. The ricotta lends a great tang and texture, and it's the most moist pound cake I've ever made. I'm in love with the summery flavors from the lemon zest and blackberry. Dust it with some powdered sugar and have it for dessert, or do what we did and eat it for breakfast until it disappears (and that won't take long at all).
Blackberry Ricotta Pound Cake
yields one 9x5-inch cake
1 3/4 cups bread flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, at room temperature
1 cup part-skim ricotta cheese, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
zest of 2 lemons
1 cup blackberries
Preheat oven to 325 degrees F. Spray a 9x5-inch pan with cooking spray.
Combine flour, baking powder, and salt in a medium bowl and set aside.
Add butter, ricotta, and sugar to the bowl of a stand mixer and beat on high for 3 minutes. Add the eggs one at a time, beating on medium until completely incorporated before adding the next egg. Add the vanilla and lemon zest.
Set mixer to the lowest setting and gradually add the flour mixture, mixing until just combined. Remove the bowl from the mixer and gently fold in the blackberries.
Pour batter into the prepared pan and smooth the top. Bake for 70-75 minutes, or until a knife comes out clean. Remove from oven and let cool for 10 minutes. Run a butter knife around the edges to gently separate it from the pan, then carefully remove the cake from the pan onto a wire rack to cool completely.