Sunday, June 20, 2010

Lemon Ricotta Pound Cake with Blueberry Sauce

Lemon Ricotta Pound Cake with Blueberry Sauce


I'm in love with baking with ricotta cheese. It does amazing things to cake.  To Read More, Click On The Recipe Title.
This pound cake recipe was originally orange, but I made it lemon. I then went hunting for a blueberry sauce to slather on top of it.
Oh my this was fantastic...the cake is soooooo moist! The blueberry topping is excellent and also a multi-purpose recipe-it would be great over pancakes and waffles and would also make a wonderful cheesecake topping.
I baked this for an hour in my oven, as most of the reviews on the recipe said the 45 minutes wasn't long enough. It was perfect at an hour. Just make sure to test the cake for doneness.

Wanna print just the recipe, click here!

Lemon Ricotta Pound Cake with Blueberry Sauce

Food Network
Giada De Laurentis

* 1 1/2 cups cake flour
* 3 tsps baking powder
* 1 teaspoon salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
* 1 1/2 cups whole milk ricotta cheese ( I used a 15 ounce carton)
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon lemon extract
* 1 lemon, zested
* 2 tbls lemon juice


Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.


Blueberry Sauce
All Recipes


* 2 cups fresh or frozen blueberries
* 1/4 cup water
* 1 cup orange juice
* 3/4 cup white sugar
* 1/4 cup cold water
* 3 tablespoons cornstarch
* 1/2 teaspoon almond extract
* 1/8 teaspoon ground cinnamon


1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.



EcclecticLadyLand said...

OMG you're making me hungry

Mary | Deep South Dish said...

All gorgeous as always!

Marie Rayner said...

Oh gosh Bunny, those are some serious sweets!! Loving them all. I am like a kid in the candy shop, not knowing what to eat first!! Well done! xxoo

Valerie Harrison (bellini) said...

I don't know if I could stop if you got me started on any one of these delicious desserts. Lemon is of course still my favourite treat to myself so lemon ricotta poundcake sounds divine.

pigpigscorner said...

oh man..the sweets are killing me! I want everything!

Ciao Chow Linda said...

I am having a sugar rush just looking at the photos. That pound cake and blueberries is calling my name though.

the country cook said...

Oh wow...I shouldn't have read this first thing in the morning. I now want brownies and lemon cake at 7:30am! That's so wrong!!! :-) -

Tanja said...

The And I wanted to lose

Anna said...

You are killing me with these recipes! That first one sounds so luscious, I just have to make it! Thanks for sharing...though my waistline isn't thanking you! :)

The Short (dis)Order Cook said...

Your posts always give me the best kind of sugar high! I was thinking that your description of the cake sounded like Italian cheesecake, which made me laugh when I saw it was a Giada recipe.

I have made a pretzel crust dessert or two and they are WONDERFUL. I did something similar once with raspberries, but I think blueberries deserve a spotlight too.

Cookies! Brownies! I'm hungry!

Anonymous said...

MMMM great photos and recipes everyone :-) I especially love the pound cake with blueberries! Although, since I've done rainbow jello, I may have to try that pretzel/jello thing too!

Eliana said...

These all look amazing. You are a bunch of really talented ladies.

Ingrid_3Bs said...

Love the look of the blueberry pretzel dessert. It's so pretty.

Bunny, I love ricotta in desserts as well. As a matter of fact I made the last ricotta cake you made. I turned it into muffins for my son's end of school breakfast party. I'm gonna give this recipe a go next.

The Cutting Edge of Ordinary said...

Everything looks great. Cyndy I love the additions you added to the brownies! Terrific. I'm going to have to try that vanilla bean!

Shelby said...

wow, it all looks good but I could go for some of that pound cake or cookies right now! I've cut my caffeine pretty much out lately and I am dying for something coffee!!

Juliana said...

Wow, what a nice collection of desserts! Everything looks perfect...

grace said...

note to self: buy or pick some blueberries already! i love that sauce--it's perfect for the pound cake. the cookies and brownies are also pretty darn awesome as well. again, ladies--bravo!

Katrina said...

Ooh, look at all those yummy things! Love the blue in the blueberry dessert and the brownies, whoa--the brownies!

Jane said...

You three gals are something else--the hits just keep on coming!! Bunny, the pound cake with the blueberry sauce is really beautiful; love that gorgeous photo of the blueberries on the spoon. And those coffee chocolate chip cookies with the glaze are right up my alley, Carol--I'm a coffee maniac, too! :) That's a recipe I'd be interested in trying any day now. :)

Aaron John said...

YUM!! So many delicious recipes!! Great pictures!!
Would you mind checking out my blog? :D

Cyndy said...

LOL Lisa.These are Dynamite & are so adaptable. I'm so glad I made them! Thanks!

Justin said...

the brownies on steroids look particularly good. i have to look for that cocoa-chile spice. i've never heard of that before.

Monica H said...

You ladies get me EVERY time. That cake looks incredible and that spoonful of glossy berries is killer. I need a slice of that like now!

I thought I was on your blogroll but I didn't see my name on the list so I just wanted to let you know that I'm having a giveaway if you want to come over!

Carly Findlay said...

These desserts look amazing!

I love the look of your cheesecake. I am going to try making one. Thanks for sharing.

Katy ~ said...

Cyndy, the blue jewel colors of this caught my eye right away. What a beautiful, shimmery dessert. So beautiful, cool, and delicious. A real keeper!

Carol, my friend, those cookies look amazing. I like your addition of the nutmeg, and now that you've done it, I want to, too, smiles. I've never had cocoa chili powder; I'm a wuss. Almost too pretty to eat.

Bunny, your cheesecake looks so moist and creamy. And blueberry sauce to top it off. Fab!

You Ladies are just too much with all the wonderful blueberry treats. I must've been a bear in a previous life because boy I think I could eat my way through a blueberry patch, smiles!

Jmartinelli13 said...

Those all look great! Thanks Bunny, Carol and Cyndy :)

angelinthekitchen said...

Another beautiful post! I can't get over how vivid the blue is with the pretzel dessert!

Mickey said...

I make a strawberry pretzel dessert like this but, I really love how this blueberry one looks.

Michele @ Flavor Mosaic said...

This looks absolutely wonderful! I'm going to have to try it!

Bunny said...

Thank you Michele! I hope you do try it, baking with ricotta makes for a wonderful moist cake!