Description

This Lemon Ricotta Pound Cake is bursting with zesty citrus and a creamy, moist texture thanks to ricotta cheese. It’s a bright, tender loaf with a sweet lemon glaze that makes it perfect for brunch, gifts, or anytime you crave something fresh and delightful.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing after each.
Stir in ricotta, lemon zest, lemon juice, and vanilla until smooth.
Mix in the dry ingredients until just combined.
Pour batter into the loaf pan and smooth the top.
Bake 45–55 minutes, or until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Optional: Whisk together glaze ingredients and drizzle over cooled cake.

Notes

Use full-fat ricotta for best texture.
Try adding blueberries or poppy seeds for variation.
Let cake cool completely before glazing.
Store tightly wrapped at room temp or refrigerate for longer shelf life.

Prep Time: 15
Cook Time: 50
Category: Cakes
Method: Baking
Cuisine: American