Blackberry Ricotta Pound Cake

Directions

1. 1
   Preheat oven to 325 F. Spray a 9x5-inch pan with cooking spray. Set aside.
2. 2
   Combine flour, baking powder, and salt in a medium bowl and set aside.
3. 3
   Add butter, ricotta and sugar into the bowl of a stand mixer and beat on high for 3 minutes. Add the eggs one at a time, beating on medium until completely incorporated before adding the next egg. Add the vanilla and lemon zest.
4. 4
   Set mixer to the lowest setting and gradually add the flour mixture, mixing until just combined. Remove the bowl from the mixer and gently fold in the blackberries.
5. 5
   Pour batter into the prepared pan and smooth the top. Bake for 70-75 minutes, or until a knife inserted in the center of the loaf comes out clean. Remove from oven, set pan on a rack and let bread cool for 10 minutes. Run a butter knife around the edges to gently separate bread from the pan, then carefully remove the cake from the pan onto a wire rack to cool completely.