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Lemon Ricotta Pound Cake

If you all know me, you know that "lemon ricotta" is a popular phrase in my dessert vocabulary! It's an especially lovely combination in this pound cake. The ricotta gives the cake a moist, tender crumb, and the lemon glaze on top ties it all together.

The cake on its own isn't too sweet, which is how I prefer my desserts - but the bright lemony glaze does make it just right. I love having a small slice of this cake with afternoon tea or coffee. I've also tried a gluten free version, too, and it turns out wonderfully - check out the notes in the recipe on how to do it.

Lemon Ricotta Pound Cake

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Lemon Ricotta Pound Cake

Category

Dessert

Servings

8

Prep Time

15 minutes

Cook Time

60 minutes

Calories

480

Author:

Giada De Laurentiis

Image of Lemon Ricotta Pound Cake

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 cup ricotta cheese (at room temperature)
  • 3 eggs (at room temperature)
  • 3 teaspoons lemon zest (from 3 lemons)
  • 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1/2 teaspoon vanilla extract
  • 1 ¾ cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1/8 teaspoon kosher salt
  • 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
  2. To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
  3. In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
  4. *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.

Nutrition

Nutrition

per serving
Calories
480
Amount/Serving % Daily Value
Carbs
56 grams
Protein
9 grams
Fat
29 grams
Saturated Fat
18 grams
Trans Fat
1 grams
Cholesterol
138 milligrams
Sodium
514 milligrams
Fiber
1 grams
Sugar
25 grams
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Vegetarian

12 reviews & comments

  • Author's avatar image
    Cathy Curtis
    ★★★★★
    ★★★★★

    Very tasty – have given as house guest gifts and everyone has loved it! I'm making now for about 5th time because I bought a BIG container of ricotta and need to finish it. I think I will even try to make my own ricotta next time!

  • Author's avatar image
    Stephanie Olmos
    ★★★★★
    ★★★★★

    I made this recipe for first time this past week and doubled the recipe for an extra long loaf pan. Dangerously yummy! My plans fell through so I had to share with our neighbors to avoid eating the whole loaf. This is super moist and lemony without being too much. I used Meyer lemons from our family tree and it was amazing. I will be making this again for sure.

  • Author's avatar image
    diane Bonilla
    ★★★★★
    ★★★★★

    I have a suggestion for MYRE1234 Regarding the sugar substitute. Try the Lakanto brand of sugar made with monk fruit. That have one for baking. They also have a brown sugar and powdered sugar option too. I'm looking forward to trying this recipe with sugar and one with the sugar substitute.

  • Author's avatar image
    YaVoron
    ★★★★★
    ★★★★★

    This looks amazing. Which would be the best egg substitute to use for this recipe? Apple sauce or yogurt?

  • Author's avatar image
    Stacie Bohland
    ★★★★★
    ★★★★★

    I made this recipe exactly as shown and it is delicious. I only wish I had a beautiful pan like the one shown! I made it again today and just took it out of the oven, can't wait to have it later.

  • Author's avatar image
    Kimberly Coleman

    @myre1234 Try coconut sugar. Typically it is 1:1 ratio. Have not tried it in this recipe

  • Author's avatar image
    Marianne Gizzi

    I would like to know also. Can't have a lot of sugar. tia

  • Author's avatar image
    Julia Johnson
    ★★★★★
    ★★★★★

    I made this today and had a piece for tea to hold me over to dinner, it was a perfect snack, so lovely, moist, not too sweet, love the lemon glaze on top…Thanks for the recipe.

  • Author's avatar image
    Vikki Pruitt
    ★★★★★
    ★★★★★

    Just took it out of the oven. It looks and smells wonderful. I doubled the recipe and added fresh blueberries. Baked in a Bundt pan and I can’t wait to try it as soon as it is cool.

  • Author's avatar image
    Lisa Mindak

    Can you please tell me how to adjust this recipe for higher altitudes? Thank you!

  • Author's avatar image
    Brittany Morones
    ★★★★★
    ★★★★★

    I made this for Easter – followed the directions exactly and it was amazing!! Everyone loved it. It's definitely a cake version of the lemon ricotta cookies. :) So tasty, thank you!

  • Author's avatar image
    Melissa Myre

    This looks and sounds wonderful. I have a question…my son loves anything lemon but is a Type 1 Diabetic so I try to change regular sugared desserts with lower glycemic sugars. Do you have any suggestions for this recipe? What would be a good alternative sugar? Everything else he can have, ricotta, butter etc.. but sugar is a no no. Thanks!

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