Tender, Moist Lemon Ricotta Pound Cake
This Lemon Ricotta Cake is a celebration of citrus season! With a rich and creamy texture and a bright, lemony taste, it's an easy-to-make dessert that can also be enjoyed for breakfast. Serve with a dusting of powdered sugar or fresh berries. Freezer-friendly! Yields 8 slices.
Servings: 8 servings
Calories: 436kcal
Equipment
9x5 inch loaf pan
Baking spray (or butter), for greasing the pan
Stand mixer fitted with whisk attachment or handheld electric mixer
Ingredients
- 10 Tbsp (140g) unsalted butter, room temperature
- 1¼ cup (250g) granulated sugar
- 1¼ cup (310g) 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 (190g) 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 350°F/175°C. Grease a 9x5-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 (140g) room temperature butter, 1¼ cups (250g) sugar, and 1¼ cups (310g) 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 (190g) 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
- Make ahead: Bake the cake 1 day ahead; wrap tightly and dust with powdered sugar before serving.
- Storage: Store at room temperature up to 3 days (bring to room temp if refrigerated).
- Freezing: Freeze wrapped slices up to 3 months; thaw in the fridge.
Nutrition
Serving: 1slice | Calories: 436kcal | Carbohydrates: 54g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 398mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 717IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 2mg
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