Take advantage of raspberry season and liven up your picnic with this versatile treat that works equally well for brunch or dessert.

This version of classic pound cake replaces much of the butter with ricotta cheese, adding a rich flavor without all the fat.

INGREDIENTS

• ¾ cup granulated sugar
  
  
• 5 tablespoons butter, softened
  
  
• 3 large eggs, at room temperature
  
  
• ¾ cup whole-milk ricotta cheese
  
  
• 3 tablespoons lemon juice plus 2 teaspoons, divided
  
  
• 2 tablespoons lemon zest
  
  
• 1 teaspoon vanilla extract
  
  
• ¾ cup all-purpose flour
  
  
• ¾ cup white whole-wheat flour
  
  
• 1 ½ teaspoons baking powder
  
  
• ½ teaspoon salt
  
  
• 1 ½ cups fresh raspberries
  
  
• 2 tablespoons packed confectioners' sugar

INSTRUCTIONS:

1. Preheat oven to 350 F. Generously coat a 9-by-5-inch loaf pan with cooking spray.

2. Beat granulated 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 medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.

3. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.

4. Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.

5. Whisk confectioners’ sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.

Makes 12 servings.

Nutrition facts (per serving):
Calories: 206; Fat: 8g; Carbs: 28g; Protein 5g

Recipe Card for Lemon-Raspberry Ricotta Pound Cake

Source: EatingWell