This Lemon Ricotta Pound Cake is a delicious and moist cake that is perfect for any occasion. Especially if you love lemon desserts as much as I do! Ricotta cheese adds a richness and creaminess to the cake, while the lemon zest and juice give it a bright, citrusy taste. It’s also incredibly easy to make! This is more dense than an olive oil cake, but it has a super moist crumb.
I particularly love that this lemon cake is freezer-friendly. You can wrap individual slices, freeze for later, then enjoy whenever a craving strikes. Perfect year round! My recommended suggestion for serving? With a cup of coffee or hot tea, of course. Because yes, cake for breakfast is A-okay.
Check out more of our easy dessert recipes, including Lemon Blueberry Bundt Cake, Ricotta Fritters with Chocolate Cara Cara Sauce, and Ari’s all-time favorite Almond Ricotta Cake!
Ingredients Needed
- Unsalted butter: Creamed with the sugar.
- Granulated sugar: To sweeten the cake.
- Ricotta cheese: You can make homemade ricotta (which is super rich and creamy) or buy store-bought. Be sure to use whole milk ricotta instead of part-skim.
- Eggs: These act as a binder for the pound cake.
- Lemons: Zested and juiced — these add a lot of citrus flavor!
- Vanilla extract: To add a subtle sweetness to the cake.
- All-purpose flour: Which gives the cake its body and structure.
- Baking powder: To help the cake rise.
- Kosher salt: To season all ingredients.
We like to serve this cake simply with a dusting of powdered sugar. A dollop of whipped cream is great too!
How To Make Lemon Ricotta Cake
- Preheat oven to 350F (175C). Grease and flour a 9- or 10 x 5 x 3-inch loaf pan.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the wet ingredients. In the bowl of a stand mixer, cream together the butter, sugar, and ricotta cheese until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Mix dry and wet ingredients. Gradually add the dry ingredients to the wet ingredients in 2 additions, mixing until just combined. Do not overmix.
- Prepare, then bake. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool, then slice and serve. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, cut into 8 slices. Enjoy with powdered sugar dusted on top!
FAQs
You can, but keep in mind that it might affect the richness and moisture of the cake. We recommend whole milk ricotta cheese when baking.
Absolutely! This cake actually tastes even better the next day. Simply wrap it in plastic wrap or store it in an airtight container at room temperature.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life, but bring it to room temperature before serving to enjoy the best texture and flavor.
Yes, you can freeze slices of this cake. Wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They’ll stay good for up to 3 months.
You should be able to substitute with gluten-free flour, but we haven’t tested it this way.
Expert Tips
- Be sure to zest the lemons before juicing them. The zest adds a potent lemon flavor to the cake.
- Let the cake cool completely before slicing.
- Allow the cake to cool completely before dusting with powdered sugar, or it’ll melt.
- Do not overmix the batter, or the cake will end up tough.
- If you don’t have a stand mixer, you can use a handheld mixer.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The cake can be baked 1 day in advance, then wrapped tightly with plastic wrap. Dust with powdered sugar just before serving.
- Leftovers and storage: Store any leftovers in an airtight container at room temperature for up to 3 days. If you choose to refrigerate the cake, allow it to come to room temperature before serving.
- To freeze: Wrap individual slices of pound cake tightly in plastic wrap, then place in a freezer-safe airtight bag. Freeze for up to 3 months, then thaw in a fridge when ready to enjoy.
How To Serve
Enjoy with a dollop of homemade whipped cream, a dusting of confectioner’s sugar, and/or some fresh berries on the side. Simple, but so delicious, especially with a cup of coffee or hot tea.
If you’re feeling extra fancy, you can add some fresh lemon zest to each slice just before serving. It makes a beautiful presentation and enhances the lemon flavor of the cake.
Substitutions and Variations
- Instead of powdered sugar, you could top this with a vanilla or lemon glaze. Simply mix powdered sugar with a bit of lemon juice (or vanilla extract), then whisk until desired consistency is reached. Drizzle on top of cooled cake.
- Use other citrus! In place of lemon, you could use orange zest and fresh orange juice.
- For a slightly different flavor and texture, you can substitute granulated sugar with brown sugar or coconut sugar.
- Instead of vanilla extract, use almond extract!
With a rich lemon flavor in every bite, this easy pound cake recipe is sure to become a staple, particularly if you love lemon desserts! And P.S. it’s easy enough that your kids can make it. I call that a win for parents!
If you make this easy Lemon Ricotta Cake recipe, please let us know by leaving a review and rating below!
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Rich & Moist Lemon Ricotta Pound Cake
Equipment
Ingredients
- 10 Tbsp (142g) unsalted butter, room temperature
- 1¼ cup (250g) granulated sugar
- 1¼ cup (312g) whole milk ricotta cheese room temperature
- 3 large eggs room temperature
- 2 lemons zested, about 2 tsp
- 3 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1½ cups (188g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp Kosher salt
- Confectioners sugar optional, for serving
Instructions
- Prepare the loaf pan. Preheat an oven to 350F. Grease a 9×5-inch loaf pan with butter or baking spray, then line it on all sides with enough parchment paper to have 2-inches overhang.
- Mix the wet ingredients. Place 10 Tbsp (142g) room temperature butter, 1¼ cups (250g) sugar, and 1¼ cups (312g) ricotta cheese in the bowl of a stand mixer fitted with whisk attachment. Whisk until light and fluffy, about 2-3 minutes. Add eggs one at a time, scraping down the sides between additions. Add 2 tsp lemon zest, 3 Tbsp fresh lemon juice, and 1 tsp pure vanilla extract, then mix well.
- Mix the dry ingredients. In a separate bowl, combine 1½ cups (188g) flour, 1½ tsp baking powder, and ½ tsp Kosher salt. Add this in 2 additions to the wet ingredients, mixing until just incorporated. Do not overmix the batter.
- Bake the pound cake. Pour the batter into the prepared loaf pan, then use a spatula to smooth the top. Tap the pan on the counter twice, then bake for 45-55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool for 10-15 minutes, then transfer to a wire rack to cool completely.
- Slice, then serve. Once cool, cut into 8 slices. Serve with confectioners sugar dusted on top.
Notes
- To make-ahead: The cake can be baked 1 day in advance, then wrapped tightly with plastic wrap. Dust with powdered sugar just before serving.
- Leftovers and storage: Store any leftovers in an airtight container at room temperature for up to 3 days. If you choose to refrigerate the cake, allow it to come to room temperature before serving.
- To freeze: Wrap individual slices of pound cake tightly in plastic wrap, then place in a freezer-safe airtight bag. Freeze for up to 3 months, then thaw in a fridge when ready to enjoy.
Nutrition
Photography by: Jo Harding.
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