I perfected a Lemon Ricotta Pound Cake that will make you rethink cakes with ricotta cheese.

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I love a pound cake that surprises you. My easy Lemon Ricotta Pound Cake walks that line, light but still dense enough to feel serious.

I fold ricotta cheese into the batter so the crumb stays almost pillowlike, and lemon zest gives a snap of brightness that makes you pause. It’s the sort of loaf I take to a friend’s house to see who notices first, and nobody guesses what makes it so different.

If you like Ricotta Baked Goods and the idea of Lemon Ricotta Cheese tucked into something humble and elegant, this will haunt your snack time.

Ingredients

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Ricotta: creamy, adds protein and moisture, keep cake tender and slightly milky.
Lemons: bright citrus, gives tang and aroma, vitamin C, balances the sweet.
Sugar: sweetens, helps browning and structure, makes it satisfyingly sweet.
Butter: adds richness and fat, makes crumb moist and flavourful unlike margarine.
Eggs: bind and leaven, add protein, give lift and that golden color.
Flour: main carbs and structure, gluten forms crumb, all purpose works well.
Powdered sugar glaze: sweet finish and shine, thin with lemon juice for tang.

Ingredient Quantities

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (8 oz) whole milk ricotta cheese

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

3 large eggs

Zest of 2 lemons (about 2 tablespoons)

2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup powdered sugar (for glaze)

1 to 2 tablespoons fresh lemon juice (for glaze)

How to Make this

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1. Preheat oven to 350°F and grease a 9×5 loaf pan, then line with parchment if you have it for easier removal.

2. Whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a large bowl beat 1/2 cup (1 stick) softened unsalted butter with 1 cup granulated sugar until light and a bit fluffy, then add 1 cup (8 oz) whole milk ricotta cheese and mix until smooth.

4. Add 3 large eggs one at a time to the ricotta mixture, beating after each so it blends; stir in zest of 2 lemons (about 2 tablespoons), 2 tablespoons fresh lemon juice and 1 teaspoon pure vanilla extract.

5. Fold the dry ingredients into the wet mixture gently, just until no big streaks of flour remain. Don’t overmix it or you’ll end up with a tough cake.

6. Scrape the batter into the prepared loaf pan, smooth the top with a spatula and tap the pan on the counter once to settle the batter and release any big air pockets.

7. Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Start checking at 50 minutes so it doesn’t overbake; if the top browns too fast, loosely tent with foil.

8. Let the cake cool in the pan for about 10 to 15 minutes, then turn it out onto a wire rack to cool until just warm. If your ricotta seems watery next time, drain it in a fine mesh for 10 minutes before using.

9. For the glaze whisk 1 cup powdered sugar with 1 to 2 tablespoons fresh lemon juice, start with 1 tablespoon and add more to reach a pourable but not too runny consistency.

10. Spoon or drizzle the glaze over the warm cake so it soaks in a little, let it set for 15 minutes, then slice and serve plain or with a dollop of whipped cream. Enjoy with tea or coffee, and remember leftovers keep well wrapped in the fridge.

Equipment Needed

1. 9×5 loaf pan, greased and lined with parchment if you got it
2. Mixing bowls — one large for wet stuff, one medium for dry (use dont sweat it if you only have one)
3. Electric hand mixer or a sturdy whisk plus a wooden spoon if you dont have a mixer
4. Measuring cups and spoons
5. Rubber spatula for folding and scraping the batter
6. Microplane or fine grater for lemon zest
7. Fine mesh sieve and a small bowl to drain ricotta if it seems watery
8. Wire cooling rack and oven mitts for safe handling
9. Toothpick or cake tester to check doneness

FAQ

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (8 oz) whole milk ricotta cheese

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

3 large eggs

Zest of 2 lemons (about 2 tablespoons)

2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup powdered sugar (for glaze)

1 to 2 tablespoons fresh lemon juice (for glaze)

Q: Can I use part-skim ricotta instead of whole milk ricotta? A: Yes you can, but the cake may be a touch less rich and slightly drier. If using part-skim, don’t overbake.

Q: My batter looked thick, is that normal? A: Yes, this batter is thicker than a regular loaf batter because of the ricotta. It should still pour slowly into the pan, but not be runny.

Q: How do I know when it is done? A: A toothpick in the center should come out with a few moist crumbs but no raw batter. If you press lightly the top should spring back a bit.

Q: Can I make this into muffins or a bundt cake? A: Yes. For muffins bake 18-22 minutes at 350F. For a bundt, expect 40-55 minutes depending on size, check earlier.

Q: Can I freeze the cake? A: Yes wrap tightly and freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before glazing.

Q: Want it less sweet or more lemony? A: For less sweet cut the glaze or leave it off. For more lemon add 1 more tablespoon lemon juice and extra zest, but don’t add too much liquid or batter will change.

EASY Lemon Ricotta Pound Cake Recipe Substitutions and Variations

Ricotta: use full-fat Greek yogurt (1:1) for similar tang and moisture; or well-drained cottage cheese, blended smooth (1:1). It’ll be a tad denser but still super moist.
Unsalted butter: swap with neutral oil like avocado or light olive oil (use 3/4 cup oil for 1/2 cup butter) or softened margarine 1:1. Oil makes the crumb a bit more tender, margarine keeps texture closer to butter.
Eggs: replace each egg with 1/4 cup unsweetened applesauce or one “flax egg” (1 tablespoon ground flax + 3 tablespoons water, let sit 5 min). Applesauce gives a slight sweetness and softer crumb; flax is more neutral.
Powdered sugar (glaze): use a simple glaze of plain yogurt plus honey (start with 3/4 cup yogurt + 2 tablespoons honey, thin with lemon juice to desired drippiness) or use granulated sugar cooked with water into a simple syrup (1 cup sugar + 1/4 cup water) then whisk in lemon juice. Yogurt glaze is tangier, syrup glaze is clearer and glossy.

Pro Tips

1) Let the ricotta, butter and eggs sit out until they’re room temp, it makes the batter come together smoother. If your ricotta seems watery, drain it in a fine mesh for about 10 minutes; if it’s too dry, stir in 1 to 2 tablespoons milk so it folds in easier.

2) Fold the flour in by hand with a rubber spatula, cut through the center and gently lift and fold, stop when you still see a few streaks. Overmixing gives a dense, tough crumb, so less is more here even if it looks a little lumpy.

3) Prevent a burnt top and uneven baking by putting the loaf on the middle rack and, if your oven runs hot, rotate the pan once about halfway through. If the top is browning too fast, tent loosely with foil, and baking on a sheet pan can help spread the heat more evenly.

4) Make the glaze to the consistency you want by adding lemon juice slowly, start with less and add more, and drizzle it over the cake while it’s still warm so it soaks in. For neat slices chill the loaf briefly, use a serrated knife and wipe the blade between cuts so each piece looks clean.

EASY Lemon Ricotta Pound Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected a Lemon Ricotta Pound Cake that will make you rethink cakes with ricotta cheese.

Servings

servings

Calories

285

kcal

Equipment: 1. 9×5 loaf pan, greased and lined with parchment if you got it
2. Mixing bowls — one large for wet stuff, one medium for dry (use dont sweat it if you only have one)
3. Electric hand mixer or a sturdy whisk plus a wooden spoon if you dont have a mixer
4. Measuring cups and spoons
5. Rubber spatula for folding and scraping the batter
6. Microplane or fine grater for lemon zest
7. Fine mesh sieve and a small bowl to drain ricotta if it seems watery
8. Wire cooling rack and oven mitts for safe handling
9. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (8 oz) whole milk ricotta cheese
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
3 large eggs
Zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup powdered sugar (for glaze)
1 to 2 tablespoons fresh lemon juice (for glaze)

Directions

Preheat oven to 350°F and grease a 9×5 loaf pan, then line with parchment if you have it for easier removal.
Whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl and set aside.
In a large bowl beat 1/2 cup (1 stick) softened unsalted butter with 1 cup granulated sugar until light and a bit fluffy, then add 1 cup (8 oz) whole milk ricotta cheese and mix until smooth.
Add 3 large eggs one at a time to the ricotta mixture, beating after each so it blends; stir in zest of 2 lemons (about 2 tablespoons), 2 tablespoons fresh lemon juice and 1 teaspoon pure vanilla extract.
Fold the dry ingredients into the wet mixture gently, just until no big streaks of flour remain. Don't overmix it or you'll end up with a tough cake.
Scrape the batter into the prepared loaf pan, smooth the top with a spatula and tap the pan on the counter once to settle the batter and release any big air pockets.
Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Start checking at 50 minutes so it doesn't overbake; if the top browns too fast, loosely tent with foil.
Let the cake cool in the pan for about 10 to 15 minutes, then turn it out onto a wire rack to cool until just warm. If your ricotta seems watery next time, drain it in a fine mesh for 10 minutes before using.
For the glaze whisk 1 cup powdered sugar with 1 to 2 tablespoons fresh lemon juice, start with 1 tablespoon and add more to reach a pourable but not too runny consistency.
Spoon or drizzle the glaze over the warm cake so it soaks in a little, let it set for 15 minutes, then slice and serve plain or with a dollop of whipped cream. Enjoy with tea or coffee, and remember leftovers keep well wrapped in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.