A Bright, Buttery Delight for Any Occasion

Few desserts capture the essence of spring and summer quite like a lemon-infused cake. Light, buttery, and laced with the creamy tang of ricotta cheese, this Lemon Ricotta Pound Cake is everything you want in a sweet treat—moist, tender, flavorful, and remarkably easy to bake from scratch.

Whether you’re planning a brunch gathering, looking for the perfect afternoon snack, or simply craving something citrusy to brighten your day, this loaf cake delivers. With just a handful of everyday ingredients and simple steps, this cake comes together beautifully, making it ideal for beginner bakers and seasoned pastry lovers alike.

Why You’ll Love This Recipe

This Lemon Ricotta Pound Cake is the perfect marriage of richness and brightness. The ricotta adds a luxurious, creamy texture that’s unmatched by traditional pound cakes, while fresh lemon juice and zest lend a zingy freshness that cuts through the sweetness in the most delightful way.

It’s great for:

Casual tea parties and brunches
A light dessert after a heavier meal
Gifting (because who doesn’t love homemade cake?)
Freezing ahead for those days you want a quick sweet fix

If you enjoy cakes that feel homemade but elevated, this one is a must-bake.

Ingredients You’ll Need

3/4 cup unsalted butter (1 1/2 sticks), softened
1 1/2 cups cake flour (for a delicate crumb)
2 tsp baking powder
1 tsp salt
1 1/2 cups whole-milk ricotta cheese
1 1/4 cups sugar
3 large eggs
1 tsp vanilla extract
Zest and juice of 1 lemon
Optional: Powdered sugar, for dusting

Kitchen Equipment Checklist

Before you begin, make sure you have the following tools on hand:

9×5-inch loaf pan
Parchment paper (optional, but recommended)
Large mixing bowl
Hand or stand mixer
Rubber spatula
Small bowl for dry ingredients
Microplane or zester
Citrus juicer (or just squeeze by hand)
Toothpick or cake tester
Wire cooling rack

How to Make Lemon Ricotta Pound Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Butter a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Step 3: Cream Butter, Ricotta, and Sugar

Using a mixer, cream together the butter, ricotta, and sugar until the mixture is light and fluffy—this takes about 2-3 minutes. This step is key to achieving that perfect soft crumb.

Step 4: Add Eggs, Vanilla, and Citrus

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice. The batter should be creamy and aromatic.

Step 5: Incorporate Dry Ingredients

Slowly add in your dry flour mixture, mixing just until everything is fully combined. Avoid over-mixing here—just blend until smooth.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil.

Step 7: Cool and Finish

Let the cake cool in the pan for 15 minutes, then gently loosen the edges with a knife and transfer to a wire rack to cool completely. For a final touch, dust the top with powdered sugar once fully cooled.

Pro Tips for the Best Pound Cake

Use room-temperature ingredients: This ensures even mixing and the best texture.
Don’t skip the ricotta: It’s the secret to the cake’s moist, tender crumb.
Fresh lemon is a must: Bottled juice won’t offer the same bright flavor or aromatic zest.
Cool completely before slicing: This prevents the crumb from becoming gummy.

Recipe Swaps & Variations

Swap the citrus: Try orange or lime instead of lemon for a different flavor profile.
Add berries: Fold in 1/2 cup of fresh blueberries or raspberries before baking.
Make it gluten-free: Use a gluten-free cake flour blend in place of regular flour.
Add a glaze: Mix 1/2 cup powdered sugar with 1 tbsp lemon juice and drizzle over the cooled cake.

How to Store Leftovers

This cake keeps beautifully:

At room temperature: Store in an airtight container for up to 3 days.
In the fridge: Wrap tightly and store for up to 5 days. Bring to room temp before serving.
In the freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temp or gently warm in the microwave.

What to Serve with Lemon Ricotta Pound Cake

Pair this cake with:

Tea: Earl Grey, chamomile, or a citrusy herbal tea work beautifully.
Coffee: A smooth medium roast or even a lightly sweetened espresso.
Fruit: Serve with fresh berries or a fruit compote.
Whipped cream or yogurt: Add a dollop for an even more indulgent treat.

Frequently Asked Questions (FAQ)

Can I use part-skim ricotta instead of whole-milk ricotta?

Whole-milk ricotta yields a richer, creamier texture, but part-skim can work in a pinch. Just note the cake may be slightly less moist.

What if I don’t have cake flour?

You can make a substitute by measuring 1 1/2 cups all-purpose flour, removing 3 tablespoons of it, and adding 3 tablespoons of cornstarch. Sift together thoroughly before using.

Can I bake this in a different pan?

Yes! You can use an 8×8 square pan or make mini loaves. Just adjust the baking time—start checking at 35 minutes for smaller pans.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden and slightly domed.

Can I double the recipe?

Absolutely! Just divide the batter into two loaf pans and bake side by side. Rotate halfway through for even baking.

Final Thoughts

This Lemon Ricotta Pound Cake is a showstopper in its simplicity—rich, citrusy, and elegant enough for guests but cozy enough for a quiet weekend bake. Once you try it, it’s bound to become a go-to in your dessert rotation.

If you give this recipe a try, be sure to leave a comment, share it with your fellow food lovers, and don’t forget to subscribe to the blog for more delicious, easy-to-follow recipes delivered straight to your inbox.

Happy baking! 🍋💛