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Easy Lemon Ricotta Pound Cake

A moist and flavorful cake that combines the richness of ricotta cheese with the zestiness of lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese Use whole milk ricotta for a creamier texture.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/3 cup lemon juice Freshly squeezed is best!
  • 2 teaspoons lemon zest Use fresh lemons for best flavor.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with butter or cooking spray, and line the bottom with parchment paper.
  3. In a large mixing bowl, combine the ricotta cheese, granulated sugar, and melted butter. Blend until smooth.
  4. Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the ricotta mixture, mixing just until combined.
  6. Transfer the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to three months.