Deliciously moist Lemon Ricotta Pound Cake recipe

A delicacy that needs no introduction, the Lemon Ricotta Pound Cake is a perfect dessert for any occasion. This cake exquisitely incorporates traditional British ingredients to create an original taste that can satisfy even the pickiest of eaters. It’s easy to make and takes very little time, yet its flavor is a real delight for those seeking a sweet and tangy treat.

As an experienced chef specializing in British cuisine, I have perfected this cake recipe using fresh lemons, ricotta cheese, and other quality ingredients—and I am excited to share it with you! The perfect balance of tart and sweet flavors infused with rich creaminess will leave you wanting more.

The Lemon Ricotta Pound Cake is an Italian-inspired creation that can be served on any occasion – whether it’s afternoon tea or a fancy dinner party. This recipe will definitely become a classic in your kitchen for years to come.

Why You’ll Love This Recipe

Lemon Ricotta Pound Cake
Lemon Ricotta Pound Cake

Are you a fan of classic pound cakes but looking for a way to level up your dessert game? Look no further than this Lemon Ricotta Pound Cake recipe. Trust me; this cake is one that you’ll fall in love with at first bite.

Firstly, there’s the lemon flavor – zesty, refreshing, and energizing – that adds a tangy twist to the classic pound cake. Speaking of tang, the ricotta cheese brings a subtle sourness, and its creamy texture gives a moist and tender crumb that will make your mouth water.

But that’s not all. This recipe incorporates simple yet wholesome ingredients such as fresh eggs, unsalted butter, cake flour, baking powder, and salt, which creates a perfect balance among them. The essential trio – flour, sugar, butter – all contribute to the perfect richness and buttery flavor that you expect from a pound cake.

In addition to all these fabulous flavors and textures, this cake recipe is foolproof! It requires minimal prep work with only one bowl to mix everything together. Whether you’re an experienced baker or just starting out in the kitchen, you’ll have no trouble following the straightforward instructions to create an effortlessly impressive dessert.

Ultimately, this Lemon Ricotta Pound Cake is versatile. You can dress it up with a lemon glaze or serve it on its own with some fresh berries or whipped cream. You can also switch things up by adding different flavors like blueberries or raspberries for a more fruity twist on this classic.

So why wait? Give this pound cake recipe a try and indulge in its rich taste and amazing texture—a slice of lemony heaven in every bite!

Ingredient List

 A slice of sunshine in every bite!
A slice of sunshine in every bite!

The ingredient list for this Lemon Ricotta Pound Cake Recipe is quite simple, yet produces a deliciously moist and flavorful cake. You’ll need the following ingredients:

Dry Ingredients

  • 2 cups (240g) cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180g) whole milk ricotta cheese, room temperature
  • Zest of one large lemon


  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Make sure your ingredients are at room temperature before starting the recipe. This will ensure that all ingredients incorporate well and produce an even cake.

The Recipe How-To

 The perfect balance of zesty and sweet.
The perfect balance of zesty and sweet.

Now that you have gathered all the ingredients, it’s time to jump into making this delicious Lemon Ricotta Pound Cake! This recipe uses only one bowl, making the baking process a breeze.

Step 1: Preheat the Oven to 350 Degrees

As always, we start any cake recipe by preheating the oven. Preheat your oven to 350 degrees.

Step 2: Combine Wet Ingredients and Sugar!

Combine the room temperature 1 cup of unsalted butter and 1 ½ cups of granulated sugar in a large mixing bowl. Use your electric mixer on medium speed, and keep mixing until the mixture becomes light and fluffy.

Note: It’s crucial to use unsalted butter for this recipe, as it helps control the saltiness of the cake.

Step 3: Add Lemon Zest and Eggs

Add 3 large eggs, one-by-one, to the butter-sugar mixture, incorporating each egg fully before adding another. Then mix in a tablespoon of freshly grated lemon zest.

Tip: Use a microplane zester for grating lemons to add an aromatic fragrance even to small quantities.

Step 4: Mix In Lemon Juice and Ricotta Cheese

Mix in ¾ cup of whole milk ricotta cheese along with ¼ cup of freshly squeezed lemon juice. Continue mixing until everything is fully incorporated.

Step 5: Add Dry Ingredients!

Mix in your dry ingredients: 2 cups cake flour, 2 teaspoons baking powder, and 1 teaspoon salt. Mix everything together until batter forms without any lumps.

Step 6: Pour Batter In Bundt Pan!

Pour batter into a greased bundt pan – make sure it is spread evenly!

Step 7: Bake!

Place bundt pan in preheated oven (from step #1) and bake the cake for 50-60 minutes. Use a toothpick to check if it’s done – insert it into the center of the cake, and if it comes out clean, your cake is done!

Step 8: Let Cool Before Serving

Let the cake cool in the bundt pan for about 10 minutes. Then, place a wire rack on top of the bundt pan and invert the cake onto the wire rack to cool completely.

Your Lemon Ricotta Pound Cake is ready to be served!

Substitutions and Variations

 Indulge in a slice of this lemony goodness.
Indulge in a slice of this lemony goodness.

Lemon ricotta pound cake is a delightful dessert that can be modified according to your preferences. If you want to shake things up a bit, try some of these substitutions and variations to make this cake even more delicious:

– Lemon Blueberry Ricotta Cake: If you prefer a fruity and tangy version of this cake, add 1 cup of fresh or frozen blueberries to the batter. It will give a nice pop of color and flavor to your cake.

– Italian Lemon Ricotta Cheesecake: To give the cake a denser and creamier texture, swap out 1/2 cup of flour for ricotta cheese. This variation is perfect for cheesecake lovers.

– Blueberry Lemon Ricotta Bundt Cake: To elevate the presentation of this cake, use a bundt pan instead of a loaf pan. The shape itself makes it an elegant dessert suitable for special occasions.

– Flavored Lemon Glaze: If you want to add extra zesty flavor to your lemon ricotta pound cake, top it with a flavored lemon glaze instead of plain powdered sugar. Use lemon juice and zest combined with any other fruit juices such as orange or grapefruit for an exciting twist.

– Simple Lemon Cake: For those who prefer a more straightforward recipe, omit the ricotta cheese altogether and adjust the amount of flour by reducing it by 1/2 cup. This will result in a simple yet tasty lemon-flavored pound cake.

These substitutions and variations make it easy to personalize and change up the classic lemon ricotta pound cake recipe according to individual taste preferences. Be adventurous and explore different ways to modify this versatile dessert to make it your own!

Serving and Pairing

 A dollop of whipped cream is the perfect addition.
A dollop of whipped cream is the perfect addition.

Ah, the moment we’ve all been waiting for – it’s time to taste this masterpiece of a cake. Once your Lemon Ricotta Pound Cake has baked to perfection and cooled down, it’s ready to be served. I recommend slicing it into thick or thin pieces, depending on your personal preference.

The flavor of this cake is quite refreshing and pairs well with an afternoon tea or coffee. It can be served as a delightful breakfast treat, dessert or even for a special occasion. Pair it with some fresh berries or a scoop of vanilla ice cream to make it extra indulgent.

If you want to add an extra zing to the cake, drizzle some lemon glaze over each slice before serving. This gives it a sweet and tangy flavor that complements the ricotta cheese nicely. You can also top it with whipped cream or frosting for a more decadent treat.

When it comes to beverages, this cake goes well with a cup of hot tea or coffee, especially when you want something comforting and cozy during chilly days. If you’re going for something bold and flavorful, try pairing it with freshly squeezed orange juice or a glass of lemonade.

Remember that the possibilities are endless when it comes to serving and pairing your Lemon Ricotta Pound Cake. Be creative and experiment with different toppings and beverages until you find your perfect match. Enjoy!

Make-Ahead, Storing and Reheating

 Lemon Ricotta Pound Cake: the ultimate dessert for citrus lovers.
Lemon Ricotta Pound Cake: the ultimate dessert for citrus lovers.

Lemon Ricotta Pound Cake is a treat that can be made in advance and stored for later consumption. It’s an excellent recipe for when you need to prepare for a special event, unexpected guests, or want to stock up on something sweet for the week ahead. This recipe stays fresh for several days when stored properly at room temperature.

To make ahead, bake the cake as directed and allow it to cool completely before wrapping it in plastic wrap or storing it in an airtight container. You can also add a layer of foil to ensure that the cake stays fresh for longer.

When it comes to reheating the cake, there are several different ways you can do this depending on your preferences. If you prefer a warm slice of cake, preheat your oven to 350°F (180°C), place the wrapped or covered cake on a baking sheet, and heat it in the oven from 10 to 15 minutes.

If you’re short on time and prefer your pound cake at room temperature, simply slice a piece and leave it out on the counter until it reaches your desired temperature. To prevent drying out the cake, wrap any leftover slices individually in plastic wrap or parchment paper before storing them in an airtight container.

Lemon Ricotta Pound Cake also freezes well if you want to save some for future use. To freeze, wrap the cooled pound cake tightly with plastic wrap followed by aluminum foil and store in the freezer for up to three months.

In conclusion, Lemon Ricotta Pound Cake is perfect for those who have busy schedules but still want to enjoy a delicious dessert. You can prepare it ahead of time and store it conveniently for later use. As an added bonus, this cake freezes well too so don’t hesitate to make extra next time!

Tips for Perfect Results

 Get ready to fall in love with every bite.
Get ready to fall in love with every bite.

In order to achieve a perfectly moist and fluffy Lemon Ricotta Pound Cake, here are some tips that you should consider.

Firstly, make sure that all the cake ingredients are at room temperature. This includes the butter, ricotta cheese, and eggs. When ingredients are at room temperature, they incorporate better with one another which helps in achieving a silky and evenly baked pound cake.

Secondly, when measuring the flour for the recipe, it is recommended that you use cake flour rather than all-purpose flour. This is because cake flour has a lower protein content which helps in creating a tender crumb. However, if you only have all-purpose flour on hand, reduce the amount to two cups plus two tablespoons for this recipe.

Thirdly, always sift the dry ingredients together before adding them into the batter. Sifting helps to prevent any lumps in the batter and ensures even distribution of all ingredients.

Fourthly, be careful not to overmix the batter. When adding dry ingredients into wet ingredients like butter and eggs mix until just combined. Overmixing can cause the pound cake to become dense and tough.

Lastly, let your Lemon Ricotta Pound Cake cool completely before glazing or frosting it. The glaze or frosting will not set properly if applied to a warm cake. So be patient! Wait until it has fully cooled down before putting on any toppings.

By following these tips, you can create a perfect Lemon Ricotta Pound Cake that’s fluffy and bursting with lemony goodness!

Bottom Line

In conclusion, this Lemon Ricotta Pound Cake recipe is a must-try for any dessert lover or home cook looking for a simple yet delicious cake recipe. With its rich and moist texture, zesty lemon flavor, and creamy ricotta filling, it’s the perfect dessert to serve for any occasion. Whether you’re looking for a dessert to enjoy on its own, or one to pair with your afternoon tea or coffee, this Lemon Ricotta Pound Cake is sure to impress.

Remember to follow the recipe instructions carefully and use the recommended ingredients for best results. And don’t forget to try out some of the suggested variations and substitutions to make this recipe your own. One of the beauty of cooking is adapting recipes according to your preferences.

From serving and pairing options to make-ahead storage tips, this recipe article covers everything you need to know to make your Lemon Ricotta Pound Cake perfect every time. Make sure to follow the step-by-step guide and tips provided above for perfect excellent results.

Overall, whether you’re an experienced baker or a novice home cook wanting to try something new, this Lemon Ricotta Pound Cake recipe will quickly become a favorite. So put on your apron and get ready to bake up some unforgettable flavors with this Italian-inspired masterpiece.

Lemon Ricotta Pound Cake

Lemon Ricotta Pound Cake Recipe

I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.
Course Dessert
Cuisine Italian
Keyword < 4 Hours, Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Servings 1 loaf
Calories 571.5kcal


  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 ricotta cheese, whole milk
  • 1 1/2 cups sugar
  • 3 eggs, large
  • 1 teaspoon vanilla extract
  • 2 lemons, zest of
  • 1 lemon, juice of


  • Preheat oven to 350 degrees.
  • Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
  • Add sugar and blend.
  • Beat in one egg at a time until combined.
  • Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
  • In a separate bowl whisk together dry ingredients.
  • Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
  • Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
  • If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.


Serving: 127g | Calories: 571.5kcal | Carbohydrates: 83.2g | Protein: 6.8g | Fat: 26g | Saturated Fat: 15.4g | Cholesterol: 166.8mg | Sodium: 739.7mg | Fiber: 3.1g | Sugar: 50.4g

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