This healthy pound cake recipe isn’t just delicious–it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy–the time it takes to get there varies according to the type of electric mixer you have.
¾ cup granulated sugar – 5 tablespoons unsalted butter, at room temperature
3 eggs – ¾ cup part-skim ricotta cheese – 2 spoons packed confectioners’ sugar.
2 tablespoons lemon zest – 2 tablespoons lemon juice plus 1 teaspoon, divided
1 teaspoon vanilla extract – 1 ½ cups white whole-wheat flour – ½ teaspoon salt
2 teaspoons baking powder – 2 cups fresh blueberries
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to low and beat in ricotta, lemon zest, 2 spoons lemon juice & vanilla until just combined.
Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 min.
Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely. Clean the bowl, add confectioners’ sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
