Lemon Ricotta Pound Cake

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You are going to absolutely love this Lemon Ricotta Pound Cake recipe. This is very simple to make and always gets rave reviews. Making lemon desserts are always a favorite of ours. This cake has the perfect amount of lemon flavor and the ricotta adds a moist richness that makes this recipe a keeper.

This cake also comes together pretty quickly, which is always nice when you’re looking for a good dessert that’s not only easy but quick too.

Lemon Ricotta Pound Cake

Lemon Ricotta Cake

This moist and dense lemon flavored pound cake is perfect for breakfast with a cup of coffee or also makes a delicious treat after lunch/dinner.

Like most other pound cakes, this Ricotta Pound Cake is good alone. It also makes a great base for ice cream, whipped cream, or berries. We like to sprinkle with powdered sugar, but that is completely optional.

Lemon Zest

If you’re new to lemon zesting, it is easiest to use the tool made for this job: a lemon zester. But if you don’t have one and are in a pinch a veggie peeler will work. Make sure you wash your lemon before you zest it..

Mini Lemon Ricotta Pound Cakes for Gifts

You can use this recipe using 3 mini loaf pans. You will have to shorten the cooking time I would say about 15-20 minutes. Just keep a close eye on it after the 30 minute mark. These make the best gifts!


This cake will take about 55 minutes to make, but might take a bit longer depending on your oven. Check the cake after 50 minutes and add a sheet of aluminum foil over the top to prevent over browning if you have to keep it in a bit longer.

Lemon Ricotta Pound Cake

Other Lemon Cake Recipes

Lemon Ricotta Pound Cake
4.98 from 35 votes

Lemon Ricotta Pound Cake

This fantastic lemon pound cake is so moist and full of flavor using ricotta in the mixture. Always such a huge hit with anyone that has tried it.

Servings: 10 people
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes


  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups whole-milk ricotta cheese
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 lemon (zested and juiced)


  • Preheat the oven to 350ºF. Grease a 9×5 loaf pan with butter or line with parchment paper. In a small bowl, whisk together the flour, baking powder and salt and set aside.

  • Using a standing or hand mixer, cream the butter, ricotta and sugar until fully blended. Then add the eggs 1 at a time. Mix in the vanilla, lemon zest lemon juice until combined. Now slowly add the dry ingredients until fully blended.

  • Pour the batter into the prepared pan and bake for 55 minutes or until a toothpick comes out clean. If the top starts to brown add a sheet of aluminum foil on top to prevent over browning.  Let the cake cool in the pan for about 15 minutes, then run a knife around the edges of the pan and transfer to a rack to completely cool.

  • Sprinkle powdered sugar on top if desired over the cooled cake.

Last Step:

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Calories: 374kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 396mg | Potassium: 164mg | Fiber: 1g | Sugar: 25g | Vitamin A: 671IU | Calcium: 127mg | Iron: 1mg