Ricotta Pound Cake

1. Preheat the oven to 350 degrees F. and spray an 8-9 inch bundt pan with cooking spray.
2. In a stand mixer, combine the sugar and butter and beat on medium speed for 5 minutes, until the mixture is light and fluffy.
3. Add the ricotta, lemon juice, lemon zest and vanilla extract and blend until just combined.
4. With the mixer on low, add the eggs one at a time until they are all blended into the batter.
5. In a separate bowl, combine the flour, baking powder and salt then add to the batter and blend on medium-low until a thick batter has formed.
6. Pour half of the batter into the bundt pan, spread the smashed blackberries around the entire pan then top with the remaining batter.
7. Tap the bundt pan on a counter top a few times to remove any air bubbles then bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
8. Set the cake aside to cool completely then carefully remove it from the bundt pan.

Chardonnay Glaze

1. When the cake is completely cool, whisk together the powdered sugar, Casa Del Cielo Chardonnay and lemon juice. If the mixture is too thick, add a bit more wine. If it’s too thin, add more powdered sugar.
2. Drizzle the glaze over the top of the cake then set it aside for 5 minutes to harden.
3. Enjoy!