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whole lemon ricotta pound cake with a light glaze over the top, accompanied by fresh berries like blueberries and raspberries, and a small bowl of whipped cream.

Lemon Ricotta Pound Cake

This lemon ricotta pound cake is a delightful, moist, and tender loaf, with a citrusy tang and creamy texture. It’s simple to make and perfect for any occasion, offering a delicious balance of sweetness and brightness.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 people
Course: Dessert / Breakfast / Snack
Cuisine: Italian-American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 10 tablespoons unsalted butter room temperature
  • 1¼ cups whole milk ricotta cheese
  • 1¼ cups granulated sugar
  • 1½ cups all-purpose flour or cake flour for a more tender crumb
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs room temperature
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Method
 

Prepare the pan and ingredients: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang.
    Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
      Cream the butter, sugar, and ricotta: In a stand mixer, cream the butter, sugar, and ricotta on medium speed for 2-3 minutes until light and fluffy.
        Add eggs one at a time: With the mixer on low, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
          Add the zest, juice, and vanilla: Stir in the lemon zest, lemon juice, and vanilla extract.
            Add the dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, until just combined.
              Bake the cake: Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter twice to release large air bubbles. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
                Cool the cake: Let the cake cool in the pan for 10–15 minutes before lifting it out using the parchment sling. Finish cooling on a wire rack.

                  Notes

                  • Be sure to bring your butter, ricotta, and eggs to room temperature for the best texture and to ensure everything blends well.
                  • If you prefer a more delicate crumb, you can use cake flour instead of all-purpose flour.
                  • The loaf stays fresh for 3 days at room temperature when stored in an airtight container.
                  • You can also freeze slices for up to 3 months if you prefer to enjoy them later.