EatingWell: How to make a healthier pound cake
2 tablespoons lemon zest
2 tablespoons lemon juice plus 1 teaspoon, divided
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
2 tablespoons packed confectioners' sugar
Preheat oven to 350 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 medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and 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.
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