Wednesday, August 21, 2013

blackberry ricotta pound cake


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).

Enjoy! xo

Blackberry Ricotta Pound Cake
yields one 9x5-inch cake

you'll need:
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.

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31 comments:

  1. its hard to believe summer is gone! Hope you have a wonderful day. you should send me a slice of this.

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    1. I wish I could, but it's ALL gone, haha - maybe next time! ;) Thanks for the well wishes!

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  2. Happy first day of school, Marie! Good luck! : ) I'm nervous just thinking about it...
    Your pound cake looks so darn moist! I keep hearing raves about how light and moist ricotta pancakes are...I assume it does the same magic in cake. I need to try it one day.

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    1. Thanks so much, Monica! Yes, the ricotta does amazing things to this cake - you'd love it!

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  3. Your ricotta pound cake looks so soft! I just want to put my head and sleep on it (and eat it).

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  4. Oh you ridiculously talented lady- this looks FAB! I gotta make my very own! YUMMMMMMM! LOVE IT!

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    1. Sophia, you're the sweetest! Thanks so much!

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  5. Love the cake..I bet the ricotta makes it so moist and soft! Happy first day of school!!

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  6. I can hardly believe summer is almost over, as well! I'm digging on the last of the fresh blueberries right now; this cake is a perfect complement!

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    1. This would be awesome with blueberries!

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  7. This looks and sounds divine! Good luck on the first day!

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  8. This looks wonderful, Marie! I'd love a slice for breakfast. I hope your first day went well!

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  9. I'm all for breakfast cake. Looks gorgeous Marie and have fun with the kids at school.

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  10. So does that mean summers over.. urgh! My kids started back 2 weeks ago.. Bless you my child for being a teacher.. Good Luck on your first day.. and will you mail me a slice ( or 6) of this here pound cake.. YUM!

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    1. It is, and I'm sad to see it go! But it's also fun being back - hope your little ones are having a great year so far! Wish I could send this to ya!!

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  11. I have some leftover ricotta from another recipe I was making so this comes at the perfect time. Thanks, Marie!

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    1. That's exactly how this recipe came to be! Let me know if you try it!

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  12. Gorgeous cake!!!
    My kiddos start back on Monday and my sister has been in her classroom getting ready for 2 weeks now! Hope you new school year is awesome, Marie!

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    1. Thanks so much, Heather! Good luck to your little ones and your sister!

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  13. Oh. My. Goodness. This little beauty looks too good not to try!! I will be making this very soon! Hoping your first week of classes went well, and thanks for the lovely post!

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    1. Thank you so much, Dan! Hope you love it!!

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  14. Going to try with coconut flour. Trying to be gluten free. I just died a little when I read the title of this post. Ricotta cheese--yum!

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  15. Oh and your students are so lucky to have you!!

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    1. Thanks Mickie, you're too sweet! Let me know how it turns out if you try it with coconut flour!

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  16. Wow, you can SEE how moist that is just from the picture alone. I bet it's delicious! Also, I hope school is going well for you! I bet your students are loving you!

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