No ImageLemon Blueberry Ricotta Pound Cake

Did you make it? Rate it!

  1. Maxia

    This is currently baking in the oven, and I’m sad to report the mix is just too much for the pan. It’s overflowing terribly. Should have followed the advice to make little muffins with part it. Besides that, the flavor was delightful, can’t wait til it’s done.

  2. Dolores

    Came out great. Hubby loved it. Next time I will increase the lemon juice. Many reviewers complained there were too many blueberries. I didn’t agree. It was perfect except it didn’t have enough lemon taste. I will definitely be making this often.


  3. Kate

    Delicious – but way overflowed my pan, which may have just been a function of the size of my eggs. I took the extra batter and ended up with 6 little muffins, which were fantastic. Took another commenter’s advice and did 1 cup of sugar plus extra lemon zest, since I’m not so into very sweet things. All in all… fantastic.


  4. Madelyn

    Loved this pound cAke. Very good. Made April 2020….

  5. Jenny

    Because we’re quarantined, I don’t want to make a special trip to the store to make this…can I sub Greek yogurt for the ricotta in this recipe??

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