If sunshine had a flavor, I swear it would taste just like this Lemon Ricotta Pound Cake. Bright, creamy, and rich with citrus flavor, this cake is one of those effortless bakes that never fails to impress. It’s soft and moist thanks to the ricotta cheese, and each bite is infused with a burst of lemony zing that’ll wake up your tastebuds and your mood.

I first made this cake for an Easter brunch years ago, and now it’s a go-to for baby showers, spring picnics, and any afternoon I just need a little joy with my coffee. The ricotta gives it a tender crumb that’s irresistible—and don’t even get me started on the sweet, tangy glaze.

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Overview of Lemon Ricotta Pound Cake Recipe Content

This cake is your new go-to for a simple, beautiful, flavor-packed dessert that’s as good for breakfast as it is for dessert.

Why You’ll Love It ( Lemon Ricotta Pound Cake )

Zesty lemon flavor with a soft, moist texture
Ricotta cheese makes the crumb unbelievably tender
Easy to mix—no fancy tools needed
Glaze on top makes it feel bakery-fancy
Perfect for brunches, celebrations, or gifting

What It Tastes Like

Think classic pound cake, but lighter and more vibrant. The lemon adds a fresh, slightly tangy brightness while the ricotta makes it rich and moist without feeling heavy. It’s just sweet enough, with a hint of vanilla rounding everything out.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup whole-milk ricotta cheese
Zest of 1 lemon
3 tablespoons lemon juice
1 teaspoon vanilla extract

Optional Lemon Glaze:

1/2 cup powdered sugar
1–2 tablespoons lemon juice

Tools Needed

Mixing bowls
Whisk or hand mixer
Spatula
Loaf pan (9×5-inch)
Zester or microplane
Measuring cups and spoons

Suggested Substitutions and Additions

Substitute lime or orange zest and juice for a citrus twist
Add poppy seeds or blueberries to the batter
Drizzle with a cream cheese glaze for extra richness
Swap ricotta with mascarpone for a silkier texture

How to Make Lemon Ricotta Pound Cake

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
Add eggs: Beat in the eggs one at a time, mixing well after each addition.
Add ricotta and flavorings: Stir in ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully combined.
Combine wet and dry: Gradually mix in the dry ingredients just until the batter is smooth. Don’t overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Glaze (optional): Mix powdered sugar with lemon juice until it reaches a pourable consistency. Drizzle over the cooled cake.

What to Serve with Lemon Ricotta Pound Cake

Perfect with a cup of tea or cappuccino
Serve with fresh berries and whipped cream for brunch
Add a scoop of vanilla or lemon sorbet for a plated dessert
Lovely alongside a cheese board for contrast

Tips for Making It Perfect

Use room-temperature ingredients for smooth mixing
Don’t overmix the batter—just until combined
Grease your pan well or use parchment to prevent sticking
Let the cake cool fully before glazing or slicing
Fresh lemon juice and zest make a huge difference—don’t skip it!

Storage Instructions

Store tightly wrapped at room temp for up to 3 days
Refrigerate for up to 5 days
Freeze (unglazed) for up to 2 months; thaw at room temp before serving

General Information

Lemon Ricotta Pound Cake in desserts has been a staple in Italian kitchens for centuries, and it works beautifully in cakes like this. It gives that luxurious texture without adding heaviness. Lemon + ricotta = a match made in baking heaven.

Frequently Asked Questions

Can I make this with part-skim ricotta?
Yes, though full-fat gives the best texture.

Can I double the recipe for a bundt pan?
Yes! Increase the bake time and check with a skewer.

How do I make this gluten-free?
Use a 1:1 gluten-free flour blend.

Can I skip the glaze?
Absolutely! The cake is delicious on its own.

Does this cake need to be refrigerated?
Not if eaten within 2–3 days, but refrigeration extends its shelf life.

Conclusion

This Lemon Ricotta Pound Cake is everything you want in a lemon dessert—bright, moist, rich, and wonderfully simple. Whether you serve it at brunch or bake it as a just-because treat, it’s sure to become a go-to in your baking rotation.

If you’re as into citrusy bakes as I am, don’t miss these recipes too:

Follow me on Pinterest and tag your lemony creations—seeing your cakes brings me so much joy! 🍋💛

Interactive Elements

What citrus twist would you try—lemon, lime, orange? Drop your flavor ideas below or share a photo on Pinterest @poulefrecipe!

Nutritional Information Lemon Ricotta Pound Cake (per slice, approx. 10 servings)

Nutrient	Amount per Serving
Calories	270
Protein	4g
Carbohydrates	30g
Sugars	18g
Fat	14g
Saturated Fat	8g
Fiber	1g
Sodium	180mg

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