Blueberry Lemon Ricotta Pound Cake

INGREDIENTS

1 3/4 cups

cake flour (sifted after measuring)

1/4 tsp

salt

1/2 tsp

baking powder

1/4 tsp

baking soda

3/4 cup

ricotta cheese (room temperature)

zest of 1 lemon

juice of 1 lemon

1 tsp

vanilla

8 tbsp

unsalted butter (room temperature)

1 cup

granulated sugar

large eggs (room temperature, lightly beaten)

1 cup

fresh blueberries (optional)

juice of 1-2 lemons (about 1/4 cup)

2 tbsp

granulated sugar