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I think this cake is going on 2 hours! How can this be? No idea what it’s going to taste like. I am worried for sure.
Oh no, Shauna! I wonder what’s happening! How sure are you of your oven temperature accuracy?
I think it was the size of my pan. I went through the commments and I believe you said you used a 10 x 5? Mine was 9 x 5. It eventually seemed cooked through. I am taking it to a party out of town, so haven’t had a chance to try it. Smells heavenly though.
A-ha, Shauna! I bet that’s it! A pan size difference, even of an inch, can indeed make a difference. I hope it’s delicious!
I’m making it again today, and while reading the former reviews, I must admit that it takes longer to bake and it does rise over the pan. Still, it’s a winner either way!
I have been making this pound cake for almost a year now and I absolutely love it! It’s definitely a favorite among my coworkers as well! I will say, the pan you use should be a little bigger than your normal loaf pan and I don’t measure my lemon zest -I just use the zest from an entire medium lemon! You should try it!!!!
I had the same issues as others in the reviews. Very disappointed as I love the lemon blueberry taste but my middle not cooked and the ends overcooked. My pan too little and I also had the overspill. I covered with foil after 40 minutes. I think it will have to go into the trash.
I’ve made this a few times now, and each time it seems better than before! I add a tblsp of lemon flavor and use everything room temperature. It’s become my go to for taking to pot lucks and it nice to have on hand for a friend who drops in!
Turned out quite crumbly and not lemony enough for me. Tasted more like sponge than pound cake.
Thank you for your quick reply! I did make this, but my pan was too small and it overflowed onto baking sheet. Loaf was very heavy and took longer to cook. Don’t think mascarpone cheese works so well, may be too wet! Also, next time I will line with parchment paper, fell apart while taking out of pan. Flavour was delicious, but just too messy to take a photo?
Ha! Good to know! I’m glad that it tasted good, at least, and I’m curious to try mascarpone myself at some point. Better luck with the baking part next time!
Have not made this yet, but really sounds delicious. Can I use mascarpone cheese, as my ricotta cheese smells like it is sour? Thank you for such awesome recipes! Love them!!
Hi, Paddy! Emma here, managing editor. What an intriguing idea! We haven’t tested this recipe with mascarpone yet, but I actually think it should work quite well. If you try it, please come back and let us know how it worked!
I set the timer for 1 hr 20 minutes, but started noticing an overcooked smell at around 1 hr 10 minute mark. I followed the recipe to a T ( including aluminum foil at the bottom and covering the top with another aluminum foil at the 40 minute mark ). When I took the cake out, I noticed the cake had browned out at the top and the browning was starting to spread towards the middle.
Wanted to capture a few things ( since I am a newbie to baking ):* A lot of blueberries dropped to the bottom of the bread. I did toss the blueberries in a bit of flour. Should I have coated them generously to avoid them from dropping to the bottom of the cake? Also I used fresh blueberries that I washed and patted dry. Should I have used frozen blueberries? Would that have made a difference?* I think I sprayed the pan with a butter spray a little too generously. Could that have caused the cake to cook faster and caused the browning to accelerate?
Welcome to the wily world of baking! Here are some tips:
First, if a baking recipe says to cook between 1 hour and 10 minutes and 1 hour and 20 minutes, you should test it at the latest at 1 hour 10 minutes. Usually I test for doneness about 10 minutes before the low end of the cooking instructions, which in this case would have been after 1 hour.
Second, the cooking time and temperature of baking recipes is a guideline. You have to make adjustments for your particular oven and environment. Many factors can contribute to needing shorter or longer baking times. Your oven might be running hot. You might be using a dark pan, which bakes the edges faster than a light colored pan. You might be in a dry environment which could be different than if you were baking in a humid environment. This is why it is so important to pay attention, especially as the cake is getting close to being done.
If the blueberries dropped to the bottom, you may have needed to toss them in more flour. I almost always use fresh blueberries for recipes like this, so that shouldn’t have been an issue.
I don’t think spraying the pan with too much butter spray would cause the cake to cook faster. But I do recommend just using actual butter to grease your pan (generously).
I love your recipe and have been making it religiously for over a year now. It’s always a hit and thank you so much for sharing.
I recently started dating and want to impress the new man and ofcourse I thought of this cake. However, he is gluten intolerant so I went searching for gluten free and tapioca free flour (tapioca free ended up being rice free flour). I’m not familiar with these baking products. The box says use equal parts but do you have any suggestions or experience baking with gluten free flour for this recipe?
This turned out great! I reduced the sugar by 1/4 cup and pretty much followed the rest as written. I used a combination of 1 cup white wheat flour and 3/4 cup all-purpose flour.
I love all your recipes, Elise, but I should have heeded the warning of others who said they had trouble with the pound cake sticking to the pan. I use baking spray from Williams Sonoma and have never had trouble with anything sticking. I made 3 mini loaves and waited about 10-12 min before turning them out. Disastrous results. All 3 stuck to the pan and the result was something I could not present as gifts because of the looks of the pound cake (chunks missing!). So of course, I tasted the pound cake and it was absolutely deelish. Too bad the loaves are not presentable. Not sure how to fix the issue of sticking but there is indeed an issue :-(
Hi Sheila, I would try smearing the pan with butter, as directed by the recipe (make a generous smear!) instead of using cooking spray. I’ve not encountered any sticking issues by doing this.
I will try that next time, Elise! Thanks!
I’ve made poundcake before and i used baking paper to stop it from sticking to the pan! It wasn’t this recipe, it was just normal poundcake but maybe it could work for this one too?
Shelia, I grease my pans lightly with wax paper, after baking I usually invert my pan on wire rack while pan is still warm then gently peel the wax paper off while it is still warm.
Just finished making this cake, doubled the recipe, and it is exactly perfect as is, no changes required. Moist, fluffy, flavorful, light, delicious… delicious… delicious! Thank you for sharing your recipe!!
I made this cake because I had some ricotta cheese left from a casserole. It is great. I didn’t have all purpose flour so I used cake flour and it turned out just fine. I also had some cream cheese that I needed to use so I made a light frosting. I poked holes in the cake and spread the frosting on while the cake was still warm. It made a great cake even better.
I’m so glad you liked it Sheri!
This recipe sounds wonderful, we’ve got a bumper crop of blueberries this year. Do you think I could bake some loaves and freeze them? Has anyone tried this?
Hi Betsy, my guess is that this loaf will freeze beautifully.
Do you think I can substitute homemade GF all purpose flour (from Atlanta Test Kitchen recipe) for the flour in the recipe and still get good results?
Thanks, Elise for another yummy recipe. Pound cakes are my speciality and this one is my new favorite. One note, however: My cake fell slightly in the middle and it was almost too fragile to cut. I put it in the fridge for a bit to solve the cutting issue. Later, I did a little investigating and discovered that the time should be 65-75 minutes. Next time, I’ll cook it for 75 minutes and take it to our next family celebration dinner with pride. It may become their new favorite too. Thanks again!
This pound cake is awesome. It makes a large loaf. It is so moist and the hint of lemon flavor from the zest is very nice. I followed the recipe exactly. I was concerned about how the batter looked curdled but the instructions prepared me for this. After the dry ingredients were mixed in the batter looked fine. I did have a bit of sticking on one end of the cake when I tried to get it out of the loaf pan. I may have not buttered that end as well as the rest of the pan. However, I think next time I will make a parchment paper lift and butter the pan and paper to help. My husband really loved the flavor of this cake. He is not a big cake eater. So, I was happy he enjoyed the case, I will be making this one again.
What a delicious cake. Definitely now in my recipe book. Made it twice. Ist time blueberries sunk although I did what you said about rinsing and mixing with a bit of flour. 2nd time didn’t rinse in water just tossed with flour, it came out just like your photos . So chuffed . Yum yum yum
I enjoy your recipes, and reading the stories behind them. This Lemon Blueberry Ricotta Pound Cake recipe has my mouth watering, in anticipation of making it. I’m not an experienced baker, hence my question. Can this be made into muffins, without altering the recipe? I’d like to take them to a potluck. As muffins, it makes portion control a lot easier, in terms of how many I would be making.
I haven’t yet made this pound cake into muffins, but I don’t see why they wouldn’t work. It would be just a much shorter cook time. You’ll have to experiment to find what time will work best.