Blackberry Ricotta Pound Cake

Tart blackberries mix with creamy ricotta to create the most satisfying bite of pound cake this side of the Potomac. We know this is a big statement, but we credit this Blackberry Ricotta Pound Cake as the “Beginning of the Blog”. Back when taking photos of our food was just a hobby, we captured this beauty (see below), and a blog was born!


The How To:

  1. Preheat your oven to 350 degrees F. Butter a 9-inch loaf pan and line the bottom with parchment paper; butter the parchment paper.
  2. In a medium bowl, sift together flour, salt, and baking powder.
  3. In the bowl of a stand mixer beat butter, ricotta, and sugar on medium speed until light and fluffy (about two minutes). Beat in eggs one at a time, scraping down sides of the bowl. Add vanilla extract and lemon zest.
  4. Add dry ingredients in two batches, mixing on low speed just until combined.
  5. Sprinkle blackberries over batter and stir gently to combine.
  6. Pour batter into loaf pan and tap on the counter a few times to ensure there are no air bubbles.
  7. Bake for 15 minutes at 350 degrees, then lower oven temperature to 325 degrees. Bake for another 45-50 minutes, until a tester inserted in the middle of the cake comes out clean and cake springs back to the touch.
  8. Let cool completely on counter, sprinkle powdered sugar over the top, and serve!






A Few Notes:

  • We suspect you could swap out the blackberries for strawberries, raspberries, or whatever other berries speak to you. However, we think the tartness of the blackberries pairs exceptionally well with ricotta.
  • We recommend placing the rack in the bottom third of the oven.
  • Don’t skip the lemon zest! We prefer our lemon zest to be of the subtle variety, but feel free to add up to one tablespoon.
  • Don’t tell anyone about this cake or you’ll end up making it every Saturday for the foreseeable future.

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