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Lemon-Berry Ricotta Pound Cake
Ingredients
  • 1 ½ c all-purpose flour
  • 2 ½ tsp baking powder
  • 1 tsp Himalayan pink salt
  • ¾ c butter, softened (1 ½ sticks), plus more for greasing pan
  • 1 ½ c ricotta cheese, drained
  • 1 ½ c granulated sugar
  • 2 Tbsp lemon juice, fresh
  • 3 lg eggs
  • 1 tsp lemon zest, grated
  • 1 Tbsp vanilla bean paste
  • 1 c berries (blue, black, raspberries, or a mix)
  • 1 tsp lemon extract
Steps
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