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Lemon Ricotta Pound Cake

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A wonderfully rich and creamy lemon ricotta pound cake that’s perfect for gatherings.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Beat together the ricotta, butter, and sugar until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the lemon zest, lemon juice, and vanilla extract.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with whipped cream or ice cream. It can be stored at room temperature for up to three days or frozen for a month.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/lemon-ricotta-pound-cake/

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