Description
This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.
Ingredients
- 1 cup granulated erythritol sweetener (such as Swerve®)
- ½ cup unsalted butter, room temperature
- 4 large eggs, divided
- 1 ¼ cups whole milk ricotta cheese
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 ½ cups blanched almond flour
- 2 teaspoons baking powder
- ⅓ cup fresh blueberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
- Combine sweetener
- butter
- and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese
- lemon zest
- and vanilla extract; mix until well combined.
- Whisk almond flour and baking powder together in a separate bowl until well combined.
- Alternate adding almond flour mixture and remaining 3 eggs
- one at a time
- to the batter
- mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 12