No ImageLemon Blueberry Ricotta Pound Cake

Did you make it? Rate it!

  1. Shauna

    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.

    xxxxxyyyyy

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  2. Linda Lee

    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!

    xxxxxyyyyy

  3. Rebecca B.

    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!!!!

    xxxxxyyyyy

  4. Rebecca

    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.

  5. Linda Lee

    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!

    xxxxxyyyyy

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