Photo: David Holifield
Blackberry Ricotta Pound Cake
10 ingredients
10 min + 1 hr 15 min
10
openrecipes
Gorgeous blackberries and creamy ricotta make this the best cake ever!
Estimated Nutrition (whole recipe, rough)
944
Calories
33g
Protein
29g
Fat
132g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¾ cup Bread Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 1-½ stick Unsalted Butter, At Room Temperature
- 1 cup Part-skim Ricotta Cheese, At Room Temperature
- 1-½ cup Sugar
- 3 whole Large Eggs, At Room Temperature
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- 1 cup Blackberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes