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Easy Lemon Ricotta Pound Cake

A moist and airy cake that combines creamy ricotta with zesty lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup ricotta cheese Room temperature for best results
  • 1 cup granulated sugar
  • 3 large eggs Room temperature for best results
  • 1/2 cup unsalted butter, softened Room temperature for best results
  • 1 tablespoon lemon zest Freshly grated
  • 1/4 cup lemon juice Freshly squeezed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Powdered sugar to taste for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a bit of butter.
  2. In a large mixing bowl, beat the softened butter and sugar together until creamy.
  3. Add the ricotta cheese and mix until smooth. Then, crack in the eggs one by one, incorporating each fully before adding the next.
  4. Stir in the lemon zest and lemon juice.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Slowly add this dry mixture into the wet ingredients, mixing just until combined. Avoid over-mixing to keep the cake fluffy.
Baking
  1. Pour the batter into your prepared loaf pan and spread it evenly.
  2. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. Once completely cooled, dust with powdered sugar, if desired, and serve.

Notes

Substitutions: Use Greek yogurt in place of ricotta cheese for a creamy texture. Coconut oil can serve as a Halal-friendly alternative to butter. Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.