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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.
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.
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.
Loved this pound cAke. Very good. Made April 2020….
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??
Just made this today and can highly recommend, delicious. Came out lovely and moist and tasted great. Thanks for the recipe.
Good recipe, I reduced the sugar and added lemon juice. Next time, I will reduce the amount of butter, and increase the lemon juice. 70 minutes at 325 degrees was perfect time and temp.
I added the juice of 1 lemon, 270gm flour baked in 170 degree C for 60 mins then left it in the oven for another 10 mins and I also reduced the sugar to 1 cup. This recipe is definitely a keeper. Thank you so much
Its very tasty but a little too sweet next time I’ll used less sugar other than that it’s very good.
I would give this recipe 3.5/5.
For all the confused readers, like me, who read all the comments and couldn’t figure out the bottom line – this comment is for you.I’ve printed this recipe over a month ago with some of the comments that I thought would be helpful. However, the only tip I’ve actually used was baking the cake in 350°F rather than 325°F.
* You can use a standard 9″x5″ loaf pan.* Not sure if there is a typo or just a miscalculation with the amount of flour – but go with the 1+3/4 measurement cups, NOT the 250 grams measurements.* I used 3/4 cup of cubed unsalted butter, which is only partial stick that measures to 1/2 cup – use the measures on the butter stick wrap.* I used a simple cooking oil spray (the ones the you can get at Costco), the cake did not stick to the pan.* Baked on 350°F for 65 minutes, then turned off the oven and left the cake in there for additional 10 minutes. Took it out – it browned and was crunchy outside, with a soft moist inside.
Other than that, it is a nice recipe, nothing special. Not a cake to die for, as other people have mentioned. It’s just ok. I would maybe try that next time with peaches instead of blueberries.
I made it carefully reading all directions and a lot of comments. It turned out perfect. I even brought it camping. I’m making another loaf today for a coffee get together. My camping crew thought it was to die for. The only difference is I used a 13×4 inch metal pan. I put it in for 30 min first and then kept adding 10 min extra. I keep putting in a kebab stick to check if it is done. Love it love it!!!!!
Best I’ve ever had. Outstanding recipe….a keeper for sure
I don’t know what I did wrong. The cake looked perfect when I took it out of the oven. I cooled it 15 minutes in the pan and then inverted it onto a cooling rack and the whole bottom of the cake stayed in the pan. It looks like someone stepped on it. I’m so disappointed. I thought I had smeared enough butter but apparently not. I guess I’ll serve it like a trifle.
I’m so sorry that happened Claudia! You might try lining the bottom (and up two opposing sides) with parchment paper next time. That way all you have to do is to pull up on the edges of the parchment paper to get the loaf out of the pan.
I has great success with using two smaller loaf pans. I froze one. I also cut back the sugar by 1/4 cup. Great recipe, thanks.
This cake is to die for. Absolutely the best lemon blueberry cake/loaf I’ve ever had. My family is drooling. I did put in a bit more blueberries (2 1/2 cups) and also a squeeze or two of fresh lemon juice. Baked it for an hour and 10 minutes and couldn’t keep my family out of the kitchen. Awesome recipe. It’s definitely a new family favourite. We are expecting a big crowd at our cottage this weekend as it’s a long weekend here and I’ve been baking and cooking all day. I was intuitive enough to make a few tester cupcakes in addition to the cake and so glad I did. Nothing better than relaxing with a drink and this cake after working in the kitchen all day. Thank you for such a wonderful recipe.
I’m so glad you like it Sharon! So smart to make some tester cupcakes.
Amazing! This was a big hit and people went for thirds! The lemon flavor was on point, blueberries add a special sweetness, and ricotta added protein and moisture.
Do you think I can subsititue sour cream for the ricotta?
Hi Margaret, the sour cream is acidic and the recipe isn’t designed for it. For this recipe you could use cottage cheese (that you put through a blender) instead of the ricotta. I would recommend looking for a sour cream pound cake recipe if you want to use sour cream. That said, if you do go ahead and experiment using sour cream instead of ricotta for this pound cake, please let us know how it turns out for you!
We are down to the last 2 slices. By far the best recipe I’ve ever used for this bake. I squeezed some of the fresh lemon juice into the batter at the end. I also use a wider and less deep tin foil baking dish. I find the cake never over cooks on the top or edges. My neighbors are asking for more cake.
Mine is in the oven. I used almond extract instead of vanilla.. other than that I followed the recipe. I’ll be happy to let you know. I really like the almond flavor..so I’m hoping it’s good.
A gem! Love this cake! Just baked it. I didn’t have any issues and it taste heavenly. Thank you!
After buttering the pan, I dusted it with flour. This cake is kinda heavy, I think it’s safe to have pan buttered and dusted with flour. Happy baking