Scrumptious Lemon Ricotta Pound Cake Recipe for Beginners

Decadent baking meets zesty citrus in this irresistible lemon ricotta pound cake that promises pure culinary delight.

Soft, moist, and bursting with bright flavor, this cake delivers a sublime balance of tangy and sweet.

Rich ricotta cheese creates an incredibly tender crumb that melts in your mouth.

Each slice promises a sunshine-inspired experience that feels both elegant and comforting.

The delicate notes of lemon dance through every bite, offering a refreshing twist on classic pound cake.

Delightfully simple yet sophisticated, this recipe turns an ordinary dessert into an extraordinary treat you’ll want to savor slowly.

Grab a fork and get ready to indulge in a slice of pure happiness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Calories: 360 kcal

Servings: 9

Ingredients for Lemon Ricotta Pound Cake

• All-Purpose Flour: Provides structure and softness to the cake, ensuring a tender crumb and smooth texture.
• Baking Powder: Helps the cake rise and creates a light, airy consistency.
• Kosher Salt: Enhances the overall flavor and balances the sweetness of the cake.
• Lemon Zest: Adds bright, citrusy notes and intensifies the lemon flavor throughout the cake.

• Butter: Creates richness and contributes to the cake's dense, moist texture.
• Ricotta Cheese: Adds incredible moisture, subtle creaminess, and helps create a tender crumb.
• Sugar: Sweetens the cake and helps with caramelization during baking.
• Eggs: Bind ingredients together and provide structure and richness.
• Vanilla Extract: Deepens the flavor profile with warm, aromatic undertones.
• Lemon Juice: Introduces tangy brightness and complements the lemon zest.

• Confectioners' Sugar: Optional topping that adds a delicate, sweet finish and elegant appearance.

Tools for Mixing and Baking Ricotta Pound Cake

• Electric Mixer with Paddle Attachment: Essential for creaming butter, ricotta, and sugar to create a smooth, fluffy base.
• Whisk: Perfect for combining dry ingredients and ensuring even distribution of flour, baking powder, salt, and lemon zest.
• 9 X 5-inch Loaf Pan: Provides the ideal shape and size for baking the pound cake.
• Wire Rack: Helps cool the cake evenly after baking, preventing soggy bottoms.
• Small Mixing Bowls: Useful for preparing dry ingredients and measuring out components.
• Toothpick: Helps check cake doneness by testing the center for moist crumbs.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions for perfect results.

Steps to Prepare Lemon Ricotta Pound Cake

• Zesty Preparation

Warm up your kitchen by setting the oven to a cozy temperature. Grab a loaf pan and give it a gentle butter massage to prevent sticking.

• Flavor Foundation

Combine dry ingredients in a bowl, letting the lemon zest dance with flour and baking powder. This is where magic begins to brew.

• Creamy Dreamscape

Whip butter, ricotta, and sugar into a fluffy cloud using an electric mixer. Watch as the mixture transforms into a silky smooth canvas.

• Egg Harmony

Introduce eggs one by one, letting each settle into the creamy mixture. Splash in vanilla and lemon juice for a bright, sunny personality.

• Gentle Blending

Fold the flour mixture into the batter with a light touch. Treat the batter like a delicate symphony, avoiding over-mixing.

• Baking Adventure

Pour the batter into the waiting pan and slide it into the oven. Let it bake until a toothpick emerges clean, signaling the cake’s perfect doneness.

• Cooling Ritual

Allow the cake to rest in the pan briefly, then transfer to a wire rack. Let it cool completely, building anticipation for the first slice.

• Finishing Touch

Optional: Dust the cake with a whisper of powdered sugar, creating a delicate snow-like veil over your masterpiece.

Citrus Tweaks or Toppings for Pound Cake

• Swap lemon zest with orange or lime zest for a unique twist that transforms the cake's aromatic profile.
• Fold in Greek yogurt alongside ricotta to create an even more tender, rich cake texture that melts in your mouth.
• Drizzle a light lemon glaze made with powdered sugar and fresh lemon juice, or top with fresh berries for added brightness and color.
• Replace all-purpose flour with a gluten-free blend to accommodate dietary restrictions without sacrificing delicious taste and texture.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.

Serving the Pound Cake for Brunch or Dessert

• Brunch Companion: Slice this delightful pound cake and serve alongside fresh berries and a dollop of whipped cream for a perfect mid-morning treat that feels elegant and comforting.
• Tea Time Elegance: Pair each slice with a hot cup of Earl Grey tea, allowing the citrusy lemon notes to complement the delicate ricotta flavor and create a sophisticated afternoon snack.
• Dessert Canvas: Transform the pound cake into an impressive dessert by drizzling a light lemon glaze on top or adding a scoop of vanilla gelato, creating a restaurant-worthy presentation that impresses guests with minimal effort.
• Breakfast Indulgence: Cut thick slices and toast them lightly, then spread a thin layer of honey or lemon marmalade for a luxurious breakfast experience that elevates your morning routine.

Tips for Storing Lemon Ricotta Pound Cake

• Cake Companion Storage: Keep this delightful lemon ricotta pound cake wrapped tightly in plastic wrap or placed in an airtight container at room temperature for 3-4 days, maintaining its soft, moist texture.
• Refrigeration Strategy: When storing longer than 4 days, transfer the cake to the refrigerator where it can stay fresh for up to one week. Wrap individually in plastic wrap to prevent moisture loss and protect flavor integrity.
• Freezing Technique: Slice the cake before freezing for easier portioning. Wrap each slice separately in plastic wrap, then place in a freezer-safe bag. Frozen slices remain delicious for 2-3 months, perfect for unexpected sweet cravings.
• Room Temperature Revival: Before serving refrigerated or frozen cake, let it sit at room temperature for 30-45 minutes. This simple step helps restore the cake's original soft texture and allows the subtle lemon and ricotta flavors to fully bloom.

Velvety Lemon Ricotta Pound Cake

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4.6 from 16 reviews

• Total Time: 65 minutes
• Yield: 9 1x

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Description

Lemon ricotta pound cake brings zesty brightness to classic dessert traditions. Mediterranean flavors and creamy ricotta create a delightful slice you’ll savor with pure pleasure.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (360 ml) ricotta cheese (part-skim)
• 3 large eggs
• 1 ½ cups (300 g) sugar
• ¾ cups (170 g) butter, unsalted (room temperature)
• 1 ½ cups (180 g) flour (cake)
• 2 ½ tsps baking powder
• 1 tsp kosher salt
• 1 tsp vanilla extract
• 2 tbsps (30 ml) lemon juice (fresh)
• Zest from 1 lemon
• Butter (for greasing baking pan)

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Instructions

1. Oven Preparation: Preheat the oven to 350°F, positioning the rack in the center to guarantee uniform heat distribution for the delicate pound cake.
2. Pan Setup: Meticulously grease a standard loaf pan with butter, then dust with flour to prevent any potential adhesion.
3. Dry Ingredient Fusion: Whisk together flour, baking powder, salt, and lemon zest in a medium bowl until completely integrated, ensuring a smooth dry mixture.
4. Creaming Stage: Utilize an electric mixer to blend butter, ricotta, and sugar until the mixture transforms into a light, fluffy texture with no visible granules.
5. Egg Integration: Add eggs one at a time, thoroughly mixing after each addition to create a silky, homogeneous batter that maintains optimal volume and structure.
6. Flavor Infusion: Pour in vanilla extract and fresh lemon juice, gently stirring to distribute the aromatic elements evenly throughout the mixture.
7. Batter Completion: Delicately fold the dry ingredients into the wet mixture, using minimal strokes to preserve the cake’s tender crumb and prevent overworking.
8. Baking Process: Smoothly transfer the batter into the prepared loaf pan, ensuring an even surface and consistent depth for uniform baking.
9. Oven Transformation: Bake for approximately 50-60 minutes, monitoring until a toothpick inserted into the center emerges completely clean.
10. Cooling and Finishing: Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack. Once cooled, garnish with a light dusting of powdered sugar for an elegant presentation.

Notes

• Master Zesting Technique: Use a microplane or fine grater to extract only the bright yellow part of the lemon rind, avoiding the bitter white pith underneath.
• Room Temperature Matters: Ensure butter, eggs, and ricotta are at room temperature for smoother mixing and better cake texture, preventing lumpy or uneven batter.
• Gentle Mixing Magic: Fold dry ingredients into wet mixture using a spatula with light, sweeping motions to maintain the cake’s delicate, tender crumb.
• Storage Savvy: Store cake wrapped in plastic wrap at room temperature for 3-4 days, or refrigerate for up to a week to preserve its moist, delicate texture.

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

Nutrition

• Serving Size: 9
• Calories: 360
• Sugar: 33 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 0 g
• Protein: 7 g
• Cholesterol: 80 mg