Go Back

Lemon Ricotta Pound Cake

A deliciously moist pound cake that combines the tangy flavor of lemon with the creamy texture of ricotta, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese Choose ricotta that is less watery for the best texture.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs Beat in one at a time until well incorporated.
  • 1 tablespoon lemon zest Fresh is best!
  • 1/4 cup fresh lemon juice Use fresh lemons for the best flavor.
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, cream together the ricotta cheese, sugar, and softened butter until smooth.
  3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  4. Stir in the lemon zest, lemon juice, and vanilla extract.
Mixing Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Dust with powdered sugar when serving or pair it with fresh berries. Can be enjoyed with whipped cream or a scoop of vanilla ice cream.