This healthy pound cake recipe isn't just delicious--it also only
requires one bowl to make. For the best cake texture, be sure to beat
the sugar and butter together long enough in Step 2 to look creamy--the
time it takes to get there varies according to the type of electric
mixer you have. Serve with brunch or alongside a cup of coffee in the
afternoon.
Ingredients :
¾ cup granulated sugar5 tablespoons unsalted butter, at room temperature
3 large eggs, at room temperature (see Tip)
¾ cup part-skim ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice plus 1 teaspoon, divided
1 teaspoon vanilla extract
1 ½ cups white whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
2 tablespoons packed confectioners’ sugar
Directions :
Step 1 Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
Sprinkle flour on top, then evenly sprinkle baking powder and salt over
the flour. With the mixer on low speed, beat until almost combined. Add
blueberries and gently fold into the batter. Transfer to the prepared
pan.
Tips : Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.
Room-temperature eggs make cakes fluffier. Here's a quick trick--place them (in the shell) in a bowl of lukewarm water for about 5 minutes.
Source: eatingwell.com