Lemon-Raspberry Ricotta Pound Cake

Name: Lemon-Raspberry Ricotta Pound Cake
Total time: 240 min
Yield: 12 serving
Ingredients: 0.75 cup granulated sugar; 5 tablespoons butter, softened; 3 large eggs, at room temperature; 0.75 cup whole-milk ricotta cheese; 3 tablespoons lemon juice plus 2 teaspoons, divided; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 0.75 cup all-purpose flour; 0.75 cup white whole-wheat flour; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 1.5 cups fresh raspberries; 2 tablespoons packed confectioners' sugar

This sweet lemon-raspberry pound cake is packed with zingy lemon and fruity raspberries. Ricotta cheese adds a rich flavor and texture without the typical pound of butter used in traditional pound cakes. Enjoy a slice as an easy brunch treat or evening dessert.

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