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Home » Recipes

Lemon Ricotta Pound Cake

Published: Jan 17, 2021 · Modified: Oct 20, 2021 by Angela Allison · This post may contain affiliate links.

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Deliciously moist Lemon Ricotta Pound Cake is made with ricotta cheese and fresh lemon, and is topped with a simple lemon glaze. Have a slice at breakfast with your cup of coffee, or as a midday snack.

Lemon Ricotta Pound Cake on a cutting board.

This deliciously moist and dense lemon ricotta pound cake is topped with a simple lemon glaze. It’s the perfect recipe for any occasion. I like to have a slice with a cup of coffee in the morning. It also makes a great midday snack or a light dessert.

When life gives you lemons, make lemon cake! This lemon ricotta pound cake recipe is super easy to make is delicious anytime of the day. Plus, it stays moist for days, so you can make it ahead and have for later.

This simple recipe comes together fast and is done in one bowl. All you need is a electric hand mixer, bowl, and a 9 x 5 inch baking pan. It’s also great for gifting and makes a beautiful presentation.

If you love all things lemon ricotta, be sure to try my Lemon Ricotta Bundt Cake, or my fan-favorite Italian Lemon Ricotta Cake. And, for a delicious treat, don’t miss my Soft Lemon Cookies or this Cinnamon Coffee Cake! For a classic recipe, give this Sour Cream Pound Cake a try!

Traditional Pound Cake

Traditional pound cake gets its name from the ingredients: a pound each of flour, butter, eggs, and sugar. This formula has been tweaked over the years, but the basic components are still the same.

Here, the butter, sugar, flour, and eggs are scaled down. However, you are still left with a moist and slightly dense cake that is so flavorful. To stay moist, the ricotta takes the place of the some of the butter. The sugar and eggs are reduced as well.

Read on to see how easy it is to make Lemon Ricotta Pound Cake.

Lemon Ricotta Pound Cake Recipe

To start, you need to grease a 9 x 5 inch loaf pan with cooking spray and then line with parchment. I like to line with parchment just to ensure that my cake comes out clean without leaving any batter behind in the pan.

In a large mixing bowl, use a handheld mixer to cream together the butter and sugar. You could also use a standup mixer for this. Mix for about two minutes.

Next, add in the ricotta cheese. If your ricotta cheese is dry, there is no need to strain it ahead of time. However, if you are using a wetter cheese, or a homemade cheese, you will want to strain it in cheesecloth before adding.

Mix the ricotta with the butter/sugar mixture for about two minutes. Then add in the eggs, mixing again. Use a zester to zest the lemon peel, then squeeze in all of the juice of the lemon; stir to combine.

Lastly, add in the dry ingredients: flour, baking powder, and salt. Mix until just combined and pour the batter into the prepared loaf pan.

parchment paper and loaf cooling on a wire cooling rack.

Bake the pound cake for about an hour, or until a toothpick inserted in the cake comes out clean. Let the pound cake cool on a baking rack for 15 minutes before removing from pan. Let cool completely before adding glaze.

Simple Lemon Glaze

The lemon ricotta pound cake is the star of this recipe. So I like to keep the glaze simple and mimic the flavors of the pound cake.

This simple lemon glaze is uses just powdered sugar, lemon juice, and lemon zest. All you have to do is whisk these ingredients together and pour over the cooled cake.

Lemon Ricotta Pound Cake with a lemon glaze dripping down the side.

The consistency of the lemon glaze should be spreadable but not too runny. To reach the desired consistency, adjust the lemon juice and powdered sugar amounts.

Can I use part skim ricotta cheese?

Whenever you bake using ricotta cheese it is best to use whole milk ricotta. Because you are using the ricotta to replace some of the fat of the butter, whole milk cheese is best.

However, in a pinch, part skim ricotta cheese would work. Your cake may not be as rich, but you’ll still have the same moist and flavorful cake as you would otherwise.

I like to save the part skim ricotta cheese for cooking rather than baking. It’s the star in some of my lightened-up Italian recipes such as Baked Spaghetti, Turkey Spinach Manicotti, and Italian Turkey Lasagna.

How to store lemon ricotta pound cake?

The beauty of this pound cake is that it stays moist for days. There are different ways to store the cake: covered on the counter, in the refrigerator, or in the freezer.

Lemon Ricotta Pound Cake on a wood cutting board with a lemon in the background.

You can display your pound cake on the counter or table using a domed glass cake stand. I love to keep cakes this way, especially when guests are around. This pound cake will stay fresh for about three days covered at room temperature.

You can also slice and refrigerate this pound cake in an airtight container. I like this method because the cake stays fresh longer (about a week) and you can just grab a cooled slice whenever you’re hungry.

Lemon Ricotta Pound Cake also freezes nicely. You can freeze with or without the frosting for up to three months. Freeze in an airtight container whole rather than sliced.

Italian baking recipes

Be sure to check out these other fan-favorite Italian baking recipes:

Almond Ricotta Cake

Chocolate Chip Ricotta Cake

Zucchini Ricotta Ciambella

Limoncello Ricotta Cookies

Cannoli Pound Cake

Orange Mascarpone Ciambella

Olive Oil Bundt Cake

Lemon Polenta Cake

Hope you love this recipe. Be sure to comment below if you make it!

Lemon Ricotta Pound Cake on a cutting board.

Lemon Ricotta Pound Cake

Deliciously moist and dense lemon ricotta pound cake topped with a simple lemon glaze. This is the perfect treat for any occasion.
5 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 310kcal
Author: Angela Allison
Cost: 5-7

Equipment

  • 9 x 5 inch loaf pan

Ingredients

  • 1 cup sugar
  • ¾ cup butter, softened (one and a half sticks)
  • 1 cup ricotta cheese
  • 3 large eggs
  • ¼ cup lemon juice (from one large lemon)
  • 1 tablespoon lemon zest (from one large lemon)
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray then line with parchment paper; set aside.
  • In an large bowl, mix together the sugar and butter using a handheld mixer until light and fluffy; about 2 minutes. Add in the ricotta cheese and mix on high for another 2 minutes. Add in the eggs and beat well. Stir in the ¼ cup of lemon juice and 1 tablespoon of lemon zest. To the batter add the flour, baking powder, and salt. Mix until just combined.
  • Pour the batter into the prepared pan. Bake for 60-65 minutes, until a toothpick inserted in the pound cake comes out clean. Remove from oven and let cool on a wire rack for 15 minutes before removing from pan. Cool completely before adding glaze.

Lemon Glaze

  • To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Spread glaze over top of the cooled pound cake.

Video

Notes

This moist and dense cake is great to make ahead. Refrigerate in an airtight container for up to a week or freeze for up to three months. 

Nutrition

Calories: 310kcal
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Lemon Ricotta Pound Cake
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Comments

  1. LJS

    February 07, 2022 at 10:37 pm

    5 stars
    This recipe is definitely a keeper!

    Reply
    • Angela Allison

      February 08, 2022 at 9:30 am

      Glad to hear that! So happy you loved it!

      Reply
  2. Colleen

    July 27, 2021 at 3:48 pm

    What temperature?

    Reply
    • angelakallison

      July 28, 2021 at 12:43 pm

      350 degrees Fahrenheit

      Reply
  3. Lila Salvador

    June 25, 2021 at 4:53 pm

    Can I add some blueberries?

    Reply
    • angelakallison

      June 25, 2021 at 6:47 pm

      Yes, that would be delicious!

      Reply
    • Robin

      January 22, 2022 at 6:34 pm

      Made the Lemon Ricotta Pound Cake, it was REALLY good. I have another cup of Ricotta and would possibly like to try it without lemon but make something Almond. Thinking 1 teas. Almond Extract in the cake, will that be enough? Some recipes call for 2 teas. extract. Slivered Almonds on top before baking? And since I liked making the glaze, 1/2 teas. almond extract & whole milk to = 2 tablespoons liquid to add to powdered sugar. Or perhaps no extract in glaze? Do you think these alterations will work?

      Reply
      • Angela Allison

        January 22, 2022 at 7:23 pm

        I think almond would be delicious! I would do a teaspoon in the batter and 1/2 teaspoon in the glaze. Let me know how it turns out for you. Also, be sure to check out my very similar recipe for Almond Ricotta Cake!

  4. Sandy

    June 21, 2021 at 8:08 pm

    5 stars
    Just made this today. Absolutely loved it! I thought it would be heavy, but it was light, tangy, delicious, and easy to make. This one is a winner!

    Reply
    • angelakallison

      June 25, 2021 at 6:47 pm

      So happy you loved it!

      Reply
  5. Lourdes

    May 29, 2021 at 12:18 pm

    Can I make with vanilla instead of lemon juice?

    Reply
    • angelakallison

      May 29, 2021 at 2:36 pm

      You can. I would just do about a teaspoon of vanilla, you just won’t have the lemon flavor.

      Reply
  6. Janet

    March 23, 2021 at 3:57 am

    Can I add raspberries?

    Reply
    • angelakallison

      March 24, 2021 at 2:17 pm

      Raspberries would make a great addition!

      Reply
  7. Sally

    March 03, 2021 at 5:00 pm

    Used lemon extract instead of zest and lemon juice. Awesome!

    Reply
    • angelakallison

      March 03, 2021 at 7:54 pm

      So happy you loved it!

      Reply
  8. Sara Welch

    January 20, 2021 at 1:54 pm

    5 stars
    Gave this a try this afternoon and it does not disappoint! Perfectly light, fluffy and sweet; delicious!

    Reply
  9. Jenn

    January 20, 2021 at 1:49 pm

    5 stars
    I love lemon pound cake but adding ricotta to it! I bet that really adds something special! I know what I’ll be making this weekend – thanks for the recipe! 🙂

    Reply
  10. Beth

    January 20, 2021 at 1:32 pm

    5 stars
    Yummy! My family is really going to enjoy this recipe! Can’t wait to give this a try!

    Reply
  11. Jamie

    January 20, 2021 at 1:14 pm

    5 stars
    The ricotta is such a great addition to this cake! It definitely makes it tastes rich and delicious! Saving this to make this weekend!

    Reply
  12. Eva

    January 20, 2021 at 12:44 pm

    5 stars
    This ricotta pound cake is right up my alley. I always have some ricotta in my fridge, it is such a versatile cheese for many recipes. I love having breakfast cake and this one seems the perfect pairing to my morning coffee. There’s nothing like the zesty scent of lemon cake to awaken my senses!

    Reply
    • angelakallison

      January 21, 2021 at 10:41 am

      It’s one of my favorite breakfast treats!

      Reply

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Angela Allison from This Delicious House.

Hi there, I'm Angela!

I’m a wife, mother of three, and lover of simple and delicious make-ahead food!

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