Moist Lemon Ricotta Pound Cake

Recipe Snapshot



Total Time

1 h 20 minutes




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.

Prepare the loaf pan


Place room temperature butter,  sugar, and ricotta cheese in the bowl of a stand mixer fitted with whisk attachment. Whisk until light and fluffy. Add eggs one at a time, scraping down the sides between additions. Add lemon zest, fresh lemon juice, and pure vanilla extract, then mix well.

Mix the wet ingredients


In a separate bowl, combine flour, baking powder, and Kosher salt. Add this in 2 additions to the wet ingredients, mixing until just incorporated. Do not overmix the batter.

Mix the dry ingredients


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 until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool, then transfer to a wire rack to cool completely.

Bake the pound cake


Once cool, cut into 8 slices. Serve with confectioners sugar dusted on top.

Slice, then serve


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