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.
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.
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.
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.
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.
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:
Hope you love this recipe. Be sure to comment below if you make it!
Lemon Ricotta Pound Cake
- 9 x 5 inch loaf pan
- 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
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 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.
- To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Spread glaze over top of the cooled pound cake.