The Best Lemon Ricotta Pound Cake Recipe for Sweet Zesty Bliss

Lemon ricotta pound cake revamps ordinary baking into a delightful culinary adventure that sparks joy in every kitchen.

Creamy cheese and bright citrus notes dance together, creating a harmonious blend of flavors that tantalize taste buds.

Soft, tender crumb defines this classic dessert, promising a melt-in-your-mouth experience that feels both comforting and elegant.

Rich ingredients merge seamlessly, delivering a sophisticated treat that elevates simple ingredients to extraordinary heights.

Mediterranean sunshine seems to radiate from each slice, promising a moment of pure indulgence.

Bakers of all skill levels can master this recipe with confidence and flair.

The magic happens when traditional techniques meet vibrant, fresh ingredients.

What Sets Lemon Ricotta Pound Cake Apart

• Burst of Citrusy Brightness: The lemon zest and juice infuse the pound cake with a vibrant, tangy flavor that dances on your taste buds, cutting through the richness of the ricotta and butter.
• Silky Smooth Texture Delight: Ricotta cheese creates an incredibly moist, tender crumb that melts in your mouth, making this pound cake luxuriously soft and velvety unlike traditional dense versions.
• Effortless Baking Triumph: With straightforward mixing steps and minimal ingredients, this recipe offers a foolproof method for bakers of all skill levels, delivering a stunning dessert that looks professionally crafted with minimal effort.
• Versatile Crowd-Pleaser: Perfect for casual weekend brunches, afternoon tea, or elegant dinner parties, this cake transitions seamlessly between casual and sophisticated settings, impressing guests without requiring complex techniques.

Gather These for Lemon Ricotta Pound Cake

• All-Purpose Flour: A soft white flour that provides structure and texture to the cake, best when measured precisely.
• Baking Powder: Essential leavening agent that helps the cake rise and become light and fluffy.
• Kosher Salt: Enhances the overall flavor and balances the sweetness of the cake.
• Lemon Zest: Adds bright, citrusy flavor and aromatic notes to the cake.

• Butter: Rich and creamy base that contributes to the cake's moisture and tender crumb.
• Ricotta Cheese: Smooth Italian cheese that makes the cake exceptionally moist and rich.
• Sugar: Sweetens the cake and helps create a golden, tender texture.
• Eggs: Bind ingredients together and provide structure and richness.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Lemon Juice: Provides tangy brightness and complements the lemon zest.

• Confectioners' Sugar: Optional soft white powder for dusting and adding a decorative touch to the cake's surface.

Make Lemon Ricotta Pound Cake Like a Pro

Step 1: Prepare Oven and Pan

Warm the oven to 350°F. Generously coat a 9 x 5-inch loaf pan with butter, ensuring complete coverage.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Kosher salt
• Fresh lemon zest

Whisk ingredients together until evenly distributed.

Step 3: Cream Butter Mixture

• Softened butter
• Ricotta cheese
• Granulated sugar

Mix until the mixture becomes light and airy, approximately 3 minutes.

Step 4: Incorporate Eggs

Add eggs one at a time, thoroughly mixing after each addition to create a smooth consistency.

Step 5: Add Flavor Enhancers

Pour in vanilla extract and fresh lemon juice, stirring until well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually fold flour mixture into wet ingredients, mixing just until blended. Avoid overmixing.

Step 7: Bake Cake

Transfer batter to prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

Step 8: Cool and Finish

Let cake rest in pan for 10 minutes. Carefully transfer to wire rack and cool completely. Optional: Dust top with powdered sugar before serving.

Tips for Better Lemon Ricotta Pound Cake

• Zest Like a Pro: Carefully grate only the yellow part of the lemon, avoiding the bitter white pith underneath for the most vibrant citrus flavor.
• Room Temperature Magic: Ensure butter, eggs, and ricotta are at room temperature to create a smoother, more even cake batter with perfect texture.
• Don't Overmix: Stop mixing as soon as flour is incorporated to prevent a tough, dense cake and maintain a tender crumb.
• Check for Doneness Early: Start testing the cake around 40 minutes to prevent overbaking, using the toothpick method in the center of the cake.
• Cooling Technique: Let the cake rest in the pan for exactly 10 minutes before transferring to a wire rack to prevent soggy bottoms and maintain structural integrity.

Storing and Heating Lemon Ricotta Pound Cake

• Refrigeration: Store leftover cake wrapped tightly in plastic wrap or placed in an airtight container for up to 4 days in the refrigerator, keeping its moisture and fresh flavor intact.
• Room Temperature: Keep cake at room temperature for 1-2 days if stored in a sealed container, away from direct sunlight and heat sources.
• Reheating: Warm individual slices in the microwave for 10-15 seconds or bring to room temperature naturally before serving to maintain the cake's delicate texture and soft crumb.

Pairings for Lemon Ricotta Pound Cake

• Pair with Bright Citrus Beverage: Serve a chilled glass of fresh lemon-infused iced tea or sparkling limoncello to complement the cake's zesty lemon undertones and enhance its refreshing citrus profile.
• Match with Creamy Accompaniment: Offer a dollop of whipped mascarpone or vanilla bean ice cream alongside the slice, creating a luxurious contrast to the cake's dense texture and highlighting its rich ricotta base.
• Create Elegant Dessert Plate: Garnish the cake with fresh berries like raspberries or blueberries, which add a tangy sweetness and beautiful color that harmonizes with the lemon cake's bright flavor and delicate crumb.
• Enhance with Light Wine Pairing: Select a crisp prosecco or light Moscato d'Asti to cut through the cake's richness, providing a subtle effervescence that cleanses the palate and complements the dessert's delicate sweetness.

Lemon Ricotta Pound Cake Recipe Twists

• Citrus Berry Swirl: Fold in fresh blueberries or raspberries into the batter before baking, creating bursts of fruity flavor throughout the moist cake.
• Lavender Honey Glaze: Drizzle a homemade lavender-infused honey glaze over the cooled cake for an elegant, aromatic touch that complements the lemon's brightness.
• Almond Crunch Topping: Sprinkle sliced almonds and a light dusting of raw sugar on top of the batter before baking, adding a delightful crunch and nutty dimension to the classic pound cake.
• Orange Cream Cheese Frosting: Replace the confectioners' sugar with a tangy orange cream cheese frosting, spreading a layer of creamy goodness that enhances the cake's citrusy profile.

Lemon Ricotta Pound Cake Recipe

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4.8 from 16 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Lemon ricotta pound cake brings zesty Mediterranean charm to classic dessert lovers. Silky ricotta and bright citrus notes create a luxurious slice that melts gracefully on your palate, promising pure indulgence with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 ½ cups (360 ml) part-skim ricotta cheese
• 3 large eggs
• 1 ½ cups (300 g) sugar
• ¾ cups (170 g) unsalted butter, room temperature

Dry Ingredients:

• 1 ½ cups (180 g) cake flour
• 2 ½ teaspoons baking powder
• 1 teaspoon kosher salt

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 2 tablespoons (30 ml) fresh lemon juice
• Zest from 1 lemon

Additional:

• Butter (for greasing the baking pan)

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Instructions

1. Warm the oven to a moderate temperature, ensuring an even cooking environment for the delicate pound cake.
2. Prepare a standard loaf pan by generously coating the interior with a thin layer of butter, preventing any potential sticking.
3. Combine the dry ingredients in a separate mixing vessel, whisking flour, baking powder, salt, and fragrant lemon zest until thoroughly blended.
4. Using an electric mixer, gently cream butter, ricotta, and sugar together, transforming the mixture into a light, airy consistency over several minutes.
5. Introduce eggs individually, incorporating each one completely before adding the next to maintain a smooth, uniform batter.
6. Infuse the mixture with vanilla extract and fresh lemon juice, distributing the flavors evenly throughout the batter.
7. Gradually fold the dry ingredient mixture into the wet ingredients, stirring minimally to preserve the cake’s delicate texture.
8. Transfer the silky batter into the prepared loaf pan, spreading it evenly to ensure consistent baking.
9. Slide the pan into the preheated oven, allowing the cake to bake until a slender testing tool emerges clean when inserted into the center.
10. Remove from the oven and let the cake rest briefly within the pan to stabilize its structure.
11. Carefully invert the cake onto a cooling rack, allowing it to reach room temperature naturally.
12. For an elegant finishing touch, dust the top with a delicate veil of powdered sugar just before serving.

Notes

• Store this delicate cake at room temperature, covered with plastic wrap or in an airtight container, to maintain its soft, moist texture for up to 3 days.
• Use fresh, high-quality ricotta cheese for the most luxurious and creamy pound cake experience.
• Zest only the bright yellow part of the lemon, avoiding the bitter white pith underneath for a pure, clean citrus flavor.
• Allow ingredients like eggs, butter, and ricotta to reach room temperature before mixing to ensure smoother, more even blending.
• Test cake doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs clinging to it.
• Dust with powdered sugar just before serving to prevent it from dissolving and losing its delicate white appearance.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 30 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 80 mg