Lemon Ricotta Pound Cake

I don’t make many desserts. I don’t have much of a sweet tooth but I do love making a good dessert for friends. As much as I seem to write only recipes about pie, I only really make desserts when I am having guests or want to write about something sweet. This particular cake I made after a very successful trip to Goodwill left me with a new copper colored bundt pan and dreams of a beautiful cake to eat. Luckily for me, I had a lot of ricotta left over from a pasta and movie night with friends that needed to be used up. Left overs are always a great excuse to cook something tasty.

This recipe is really quick to throw together and tastes totally delicious. It has the added benefit of looking extra fancy if you cook it in a bundt pan! Just mix it all up, throw it in the oven, and drink some wine while you wait for lemony deliciousness. Easy, quick, and tasty. Just the right kind of recipe for me.

Happy Baking! ~ Molly

Lemon Ricotta Pound Cake

  • Servings: 8-10
  • Print


  • 1 ½ cups ricotta cheese
  • 1 ½ sticks butter, room temperature
  • 1 ½ cups + 1 tbsp sugar
  • 1 ½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 lemon, zest and juice


  1. Preheat oven to 350* F; Grease and flour either a 9”x5”x3” loaf pan or a 10” bundt pan
  2. Cream butter, sugar, and ricotta; add eggs one at a time; beat in vanilla, lemon zest, lemon juice until just combined
  3. Whisk together flour, salt, and baking powder; beat into wet ingredients until just combined
  4. Pour mixture into greased pan; bake 50-60 minutes until the top is golden the sides of the cake begin to pull away from the pan (a toothpick should come out clean when the cake is ready)
  5. Cool 15-20 minutes in the pan; remove from pan and cool completely

2 thoughts on “Lemon Ricotta Pound Cake

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