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Preheat the oven to 350℉/180℃. Grease and flour a bundt pan and set aside.
Whisk together the flour, baking powder, baking soda and salt and set aside.
Separate two of the eggs, keeping the whites and saving the yolks for another time.
Peel one and a half lemons and add the peels to the food processor with the sugar. Blend until no chunks of peels remain. Alternatively, zest 3-4 tablespoons of lemon zest using a microplane and mix it into the sugar with your fingertips.
Add the eggs and egg whites to the bowl of a stand mixer and beat on medium high speed for about 3 minutes until foamy and fluffy.
Add the lemon zest sugar, vegetable oil, melted butter, vanilla, and ricotta and mix to combine, then scrape down the sides.
With the mixer running on low speed, add half of the flour, drizzle in the milk, then add the remaining flour. Stop mixing as soon as the flour is incoprorated.
Pour the mixture into the prepared bundt pan and spread evenly. Bake for 45-50 minutes, until a toothpick comes out clean from the center (but still has moist crumbs).
Remove the pound cake from the oven and rest on a cooling rack for 20 minutes, then turn the cake out of the pan onto a serving platter to finish cooling.
When the cake has finished cooling, add the blueberries to a small saucepan over medium heat for about 5 minutes. Gently mash down the blueberries as they are cooking to release all the juices.
Once the blueberries have started to break down and produce juices, pass them through a fine mesh sieve into a small bowl so you are left with only the thick liquid.
Sift the powdered sugar into a separate bowl, and start by adding only 1 - 2 tablespoons of the blueberry juice to the sugar. Mix until incorporated (it will be very thick and pasty at this point), then slowly add in a small drizzle of liquid at a time and whisk together. The glaze should be thick, but pourable.
Once the cake is cool, spoon or pour as much glaze as desired over the cake. Slice, and serve!