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Lemon Ricotta Pound Cake
Category
Dessert
Prep Time
15 minutes
Cook Time
60 minutes
Calories
480
Author:
Giada De Laurentiis
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
- 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.
- 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.
- 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.
- *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
22 reviews & comments
I made this recipe for a dinner with co-workers. It was a big hit! The flavors blended so well together and the texture was perfect! I have added this recipe to my list of Favorite Recipes for 2024! Thank you!
Very lemony and moist.
I baked this cake in a Nordic Bundt Loaf pan and it needed 50 minutes. I poked holes in the cake while it was still hot and poured a lemon soaking syrup ( 1/4 cup lemon juice boiled together with 1/3 cup sugar), reserving 2 tablespoons. The cake cooled 30 minutes, flipped out of the pan and glazed with the remaining lemon sugar syrup.
I baked this cake in a Nordic Bundt Loaf pan and it needed 50 minutes. I poked holes in the cake while it was still hot and poured a lemon soaking syrup ( 1/4 cup lemon juice boiled together with 1/3 cup sugar), reserving 2 tablespoons. The cake cooled 30 minutes, flipped out of the pan and glazed with the remaining lemon sugar syrup.
@Lynne Whole fat ricotta will make for a richer pound cake than low fat, so it’s up to you! As far as draining the ricotta, all you need to do is carefully pour out any excess liquid in the container and that should suffice. :)
We haven’t tested this recipe with alternative sugars yet! However, it would turn out lovely with coconut sugar. We hope this helps with the inquiries around sugar subs!
I oopsied and used 1 3/4 cup Bobs Red Mill paleo flour . It’s fabulous. Best paleo dessert I’ve made yet!
I just made this and wow it’s delicious. I’m so proud of myself because I’m not good when it comes to baking. Everyone loves it. Can’t wait to try more recipes.
Should the ricotta be full fat & drained in strainer 24-48 hours in fridge? (That’s the requirements of other ricotta cheesecakes Ive made in the past). Please advise
Please advise of sugar substitute(s) & the measurements that are needed. . I’m not a fan of any fake sugars but more of the wholesome types that compliment the individual recipe.
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!
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.
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.
This looks amazing. Which would be the best egg substitute to use for this recipe? Apple sauce or yogurt?
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.
@myre1234 Try coconut sugar. Typically it is 1:1 ratio. Have not tried it in this recipe
I would like to know also. Can't have a lot of sugar. tia
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.
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.
Can you please tell me how to adjust this recipe for higher altitudes? Thank you!