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Lemon Ricotta Pound Cake
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5 from 17 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.

Prep Time20 mins
Cook Time55 mins
Course: Dessert
Servings: 10 people
Author: Jill


  • 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 9x5 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.