The ricotta in this poundcake gives it the ideal consistency! It is dripped in a Casa Del Cielo Chardonnay glaze and absolutely divine! Get the recipe below from Melinda Strauss!
Ricotta Pound Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk ricotta
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup blackberries, smashed
Chardonnay Glaze
- 2 cups powdered sugar
- 2 Tbsp Casa Del Cielo Chardonnay
- 1 Tbsp lemon juice
Sources:
- Main Image & Recipe: Melinda Strauss
