Makes 3 mini loaves (about 3 1/4 x 5 1/2-inches)
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 Tbs butter at room temperature
6 Tbs unsweetened applesauce
1 cup ricotta cheese (I use part skim) at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 Tbs lemon zest
1 cup fresh blackberries, (cut if large) or berry of choice
Preheat oven to 325°F. Prepare 3 mini loaf pans by coating the inside with butter or spraying with PAM.
In a medium bowl, whisk together the flour, baking powder and salt.
Use an electric mixer to beat together the butter, ricotta, and sugar, about 3 minutes. Add eggs one at a time; stir in the lemon zest and vanilla extract.
Pour batter into prepared pans, smoothing top with spatula. Bake for 40-45 mins, or until toothpick comes out clean.
Allow to cool for 15 minutes in the pans. Run a knife around the edge of the cake to loosen and gently remove the cake; cool completely on wire rack.
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