Raspberry & White Chocolate Ricotta Pound Cake | A no fuss basic baking recipe to easily master which can be adapted with any fruit you might like to substitute. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes! 🍰 Ingredients (US & METRIC): For the cake: 200g/ 7 oz self raising flour 1 tsp baking powder 200g/ 7 oz caster sugar Pinch of salt 250g/ 9 oz ricotta 4 large free range eggs 125g/ 1 stick but

Need a quick and easy summer dessert idea? Try One Hungry Mama fabulous Lemon Ricotta Pound Cake! Comes together in just one bowl :) YUM! | Entertaining with Beth