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 … Read more
Description A delicious and rich pound cake flavored with ricotta and real vanilla. If you don’t have a vanilla bean, feel free to swap it out for vanilla extract. This cake is fantastic when served with fresh berries and/or whipped cream. Ingredients 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 ¾ cups … Read more
Description A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert. Ingredients 3 ⅛ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cardamom … Read more