Ricotta Pound Cake with Lemon and Blueberries
This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.
Gallery
Credit: Meredith Food Studios
Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
292 calories; protein 10.6g; carbohydrates 23.5g; fat 25.5g; cholesterol 95.4mg; sodium 127.3mg. Full Nutrition