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Easy Lemon Ricotta Pound Cake – a terrific little cake with plenty of lemon flavor and an amazing moist texture. Lightly glazed with a lemon syrup for intense lemon tang.
I promised you another recipe featuring the amazing, delicious and versatile ricotta cheese, and here it is! Whether sweet or savory, ricotta brings so much richness to our favorite recipes. Lately I have been buying a lot of ricotta cheese as I test and tweak our recipes for Raspberry Ricotta Breakfast Cake and these Light & Fluffy Ricotta Pancakes. It’s hard not to grab another tub every time I step foot in the grocery store! This is the 4th and final version of this cake recipe and it’s so good and easy to make, you’ll be looking for an excuse to share it with all your friends and family.
Instead of a thick icing or super sweet glaze, I topped this Lemon Ricotta Pound Cake with a simple syrup made from fresh lemon juice and a little sugar.
The lemon syrup is brushed on the top and sides of the warm cake. The syrup soaks into the cake and gives it a nice shiny glaze and awesome lemon bite! Once dried, the glaze is not at all sticky and in fact, this cake is almost better the next day. Like all our pound cake recipes, it freezes beautifully and is terrific served with your favorite fresh fruit.
I monkeyed with the recipe for a while finally deciding on about a 1/3 less sugar from the original recipe. Our taste testers loved each version but this final recipe was the clear winner. It bakes up beautifully showing off a golden brown exterior and super yellow interior color. You won’t be wondering where the lemon is in this cake. It’s lemon-licious inside and out!
If you have blueberry fans in your house, try adding 1 cup of fresh blueberries before baking. I adore blueberries and lemons together, and they work beautifully in this simple cake.
Enjoy a slice with a hot cup of tea in the afternoon for a wonderful treat. Lemon cakes are some of the best desserts ever, and I know you will agree after you try this one!
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Blueberry Lemon Ricotta Pound Cake
Ingredients
For the cake:
- 1 3/4 cup cake flour sifted after measuring
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup ricotta cheese room temperature
- zest of 1 lemon
- juice of 1 lemon
- 1 teaspoon vanilla
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature, lightly beaten
- 1 cup fresh blueberries optional
For the lemon syrup:
- juice of 1-2 lemons about 1/4 cup
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 325 degrees. Lightly spray an 8 by 4 inch loaf pan. (You can also use a 9 by 5 inch loaf pan - reduce the time to 50-60 minutes and watch it carefully) Line the pan with a piece of parchment paper creating a sling. The paper should cover the two long sides, the bottom and have a little overhang for easy lifting.
- Sift together the cake flour, salt, baking powder and baking soda. Set aside. In a small bowl combine the ricotta cheese, lemon juice, lemon zest and vanilla. Set aside.
- In a large mixing bowl, combine the butter and sugar with an electric mixer on medium-high speed until smooth and light, about 3 minutes. Scrape down the sides and bottom of the bowl and blend another 30 seconds.
- Add the beaten eggs in three additions, mixing well after each addition until smooth. Scrape down the sides of the bowl as needed between each addition. With the mixer on low, add one-third of the flour mixture and blend just until incorporated. Add half the ricotta mixture, scraping down the sides of the bowl as needed. Repeat until you have used all the flour and ricotta mixtures. Using a rubber spatula, gently fold the batter pulling up from the bottom of the bowl to ensure it’s well blended.
- If adding blueberries, gently fold into the batter taking care not to crush or burst the berries. Scoop the batter into the prepared pan and lightly smooth the top. Bake until golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 60-70 minutes.
- While the cake bakes, prepare the lemon syrup. Combine the lemon juice and granulated sugar in a small saucepan. Heat on medium-high and stir until the sugar is dissolved and it comes to a boil. Reduce the heat to medium and boil gently for 2 minutes. Remove from the heat and set aside to cool.
- Remove the cake from the oven and cool for 20-30 minutes in the pan. Using the parchment paper to assist, remove the cake from the pan and transfer to a wire rack. Brush the top and sides of the cake with all the prepared lemon syrup. Continue to cool for about two hours before serving. Store in an airtight container at room temperature. This cake also freezes beautifully.
If you love simple pound cakes, don’t miss our favorite recipes:
- Mini Coconut Pound Cake
- Pineapple Pound Cake
- Perfect Every Time Almond Pound Cake
- Chocolate Pound Cake
- Granny’s Pound Cake
Here are a few more amazing ricotta recipes from some of our favorite bloggers: Blueberry Lemon Ricotta Olive Oil Cake from Nutmeg Nanny; Cassata Ricotta (Sponge Cake with Ricotta) from A Family Feast; Chocolate Chip Ricotta Cheesecake from Amanda’s Cookin’; and finally don’t miss this gorgeous Lemon Ricotta Cake with Candied Lemons from Seasons and Suppers.
Thanks so much for stopping by!
Tricia
Grace says
can I substitute lemon extract or bottled lemon juice for the lemon and lemon zest ?
thank you,
Grace
Tricia Buice says
Hi Grace. Personally I’m not a big fan of lemon extract so I haven’t tested this recipe using it in place of real lemon juice. Bottled juice should be fine, but fresh is always best! Enjoy 🙂
Marion says
Stuck at home with no ricotta. Thinking about substituting Greek yogurt. Your thoughts?
Tricia Buice says
Cream cheese would be my first choice Marion. Good luck – hope you’re able to give it a try 🙂 Stay safe.
Brinda says
Hello, Can I substitute pastry flour for cake flour? What is the exact measurement for that?
Tricia Buice says
Hi Brinda. When deciding which kind of flour to use, think of them this way. Bread flour has the most protein, which provides good structure in your baked goods. Next is all purpose flour, then pastry flour, and finally cake flour with the least about of protein. Low protein cake flour produces very tender baked goods. If you want to use pastry flour in place of cake flour, use the same amount as listed in the recipe. You can even use all-purpose flour if needed. The cake will turn out delicious either way, just slightly more dense using a higher protein flour. Hope this helps!
Barbara says
I made this with AP flour , using a 9×5 loaf pan.
It was perfect! I used a confectioner sugar/lemon juice glaze.
Definitely a keeper ….to enjoy and to gift.
Delicious.
Tricia Buice says
Thanks Barbara! So glad you enjoyed this easy pound cake.
Joyce Varrasse says
Sounds delicious love pound cake
Tricia Buice says
I hope you enjoy this ricotta pound cake Joyce – it’s a keeper!
Barbara says
Can you double this recipe for 2 cakes?
Tricia Buice says
Sure Barbara – it should be fine! Hope you enjoy this delicious cake – we always do 🙂
Emily says
I would like to make this in a bundt pan. Is that possible?
Tricia Buice says
Hi Emily – I think this would do well in a bundt pan. Not sure of the baking time since I have not tested this. Are you planning to double the recipe?
Emly says
Yes. I was planning to double it. I will let you know how it goes and hiw much baking time it took to bake. I will be using a stoneware bundt pan.
Tricia Buice says
Thanks so much Emly. Good luck!
Emily says
I doubled the recipe snd added some lemon extract. Used 7 eggs (all I had). Baked at 350° for 55 minutes. Needed a littke more, so I put it back in for 7 minutes. Came out perfect!
Tricia Buice says
That’s terrific Emily! Thanks so much for taking the time to let us know how it turned out for you. Such a great dessert. Hope you enjoyed it too.
Phyllis says
Loved the recipe. Moist and delicious .Thanks for sharing
Tricia Buice says
Thank you Phyllis!
Deb says
Shut the front door! This was awesome…but trust me, don’t try to make it as written in an 8 x 4 loaf pan – you’ll have more bread on the oven floor than in the pan! One big 9 x 5 or two 8 x 4s, and watch the timing – that’s everything. So good!!
Tricia Buice says
Thanks Deb! I didn’t have any trouble with it being too full in an 8×4-inch pan – but thanks so much for the feedback.
Natalie says
This lemon cake looks absolutely amazing! I love ricotta and lemon together and I bet this cake has the most delicious appetizing aroma! Can’t wait to try this recipe!
Mimi says
Just stunning! I can tell how moist it is, also. Raspberries would be fabulous, too…..
Tricia Buice says
Thanks Mimi and yes raspberries would be terrific. I was thinking about strawberries too. So moist and delicious.
Susan says
This looks so moist and delicious, Tricia! I love lemon cakes ♥ Your yellow cake and blue dishes look so pretty together!
[email protected] is How I Cook says
You are just killing me with all this ricotta. and all these gorgeous sunny photos. I am so ready for both the cake and the sun!
John / Kitchen Riffs says
Mmmm, lemon. And we happen to have some ricotta on hand! This looks wonderful — my kind of dessert. Thanks!
Karen (Back Road Journal) says
I’m a real lemon fan and know I would enjoy this simple but delicious cake.
Greg Henry (@sippitysup) says
Well this sunny cakes tells spring has sprung! GREG
Tricia Buice says
It’s still cold here Greg but I am ready for spring. Hope you’re having great weather there in LA!
Alene says
I want to make this so badly. Just have to figure out how to get it gluten free. Your pics are gorgeous! I do hope I can figure it out.
Tricia Buice says
Thank you Alene – I hope you can find a good substitution too. Mary from Barefeet in the Kitchen has some great gluten free recipes and I bet you can find some ideas on how to make this perfect for your family. Good luck and thank you so much!
Alene says
Thank you!
Monique says
Looks delish Tricia!
Tricia Buice says
Thanks Monique!
Pam says
You had me at lemon and blueberries, Tricia! Love this cake and want to try it! I’ve never added ricotta to a cake but it has to be moist and delicious. Bad thing is, it wouldn’t last long here! ????
Tricia Buice says
Always a favorite here too Pam – thank you!
sue | theviewfromgreatisland says
I clearly need to stock up on ricotta, you’re killing it with the recipes lately! Pound cake can sometimes be dry and I bet this solves that problem deliciously. Love your photos, as always 🙂
Tricia Buice says
You’re going to love baking with ricotta Sue 🙂 Thanks!
Jennifer @ Seasons and Suppers says
So pretty and I’m loving the ricotta addition to this pound cake. I bet it makes for great texture and flavour. Will be trying this 🙂
Tricia Buice says
Ricotta is a wonderful ingredient Jennifer – thank you!
Chris Scheuer says
Yum, I love the original but that blueberry version looks pretty amazing too!
Tricia Buice says
I love it with blueberries too Chris – thanks!
Monica says
This is so gorgeous – light and bright. The texture is just perfect when you think of what you want from a pound cake. Now I know amazing options when I have extra ricotta around.
Have a great week, Tricia!
Tricia Buice says
Thanks Monica – you too!
[email protected]'s Recipes says
Moist, tender and light…a perfect pound cake! I would love a couple of slices with my tea now!
Tricia Buice says
Thanks Angie – it’s hard not to snack on this cake all day long!