Lemon Ricotta Pound Cake with Mascarpone Whipped Cream and Blueberry Sauce

Adapted from Giada De Laurentiis, 2007

Ingredients:

Pound Cake:

• 1 1/2 c flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 3/4 c butter, room temperature, plus more to grease the baking pan
• 1 1/2 c fat-free ricotta cheese
• 1 1/2 c stevia (or sugar), plus 2 tbs
• ¾ c egg substitue (or 3 eggs)
• 1 tsp vanilla extract
• 1 lemon, zested
• 3 tbs Grand Marnier

Blueberry Sauce:

• 15 oz bag frozen blueberries (I used Wyman’s of Maine)
• 2 tsp Devo Black Cherry Balsamic
• 2 tbs cornstarch

Mascarpone Whipped Cream:

• ½ c whipping cream
• ¼ c mascarpone
• ¼ c powdered sugar

Directions:

Pound cake:

• Preheat the oven to 350°.
• Grease a 9 by 5 by 3-inch loaf pan with butter.
• In a medium bowl mix combine the flour, baking powder and salt.
• Using electric mixer, cream butter, ricotta and sugar until light and fluffy.
• With machine running, add the eggs slowly.
• Add vanilla, lemon zest, and 2 tbs Grand Marnier until combined.
• Add dry ingredients, a small amount at a time, until just incorporated.
• Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 60 minutes but check after 50. Towards the end of cooking, cover with foil to avoid burning the edges of cake.
• Let cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Blueberry Sauce:

• Place the blueberries, balsamic and 2 tbs sugar in saucepan.
• Cook over low heat until the juices have pooled around the fruit.
• Add cornstarch in small increments until desired consistency is reached.
• Remove from heat and let cool.

Mascarpone Whipped Cream:

• Mix whipping cream, mascarpone and powdered sugar until peaks form.

To serve:

• Slice cake into serving pieces and plate.
• Place dollop of whipped cream on each slice of cake.
• Drizzle generously with blueberry sauce.