The Ultimate Lemon Ricotta Pound Cake: Incredibly Moist and Bursting with Zesty Flavor
Prepare to be enchanted by this Lemon Ricotta Pound Cake – a delightfully dense, irresistibly soft, perfectly sweet, and beautifully tart lemon pound cake crowned with a bright lemon glaze.
Imagine a slice of cake that’s not just moist, but incredibly rich and tender, infused with the bright, vibrant essence of fresh lemons. That’s exactly what you get with this Lemon Ricotta Pound Cake. It’s a dessert that perfectly balances sweet and tart, with a texture so soft it practically melts in your mouth. This classic pound cake recipe gets a delightful upgrade with the addition of creamy ricotta cheese, which is the secret to its unparalleled moisture and delicate crumb. Topped with a glistening, zesty lemon glaze, every bite is a burst of sunshine. This cake isn’t just a treat; it’s an experience, perfect for brightening any day or celebrating a special occasion.
One of the most appealing aspects of this lemon ricotta pound cake is how straightforward it is to prepare. While the baking time is approximately an hour – the most challenging part for eager bakers is simply waiting for that golden perfection – the hands-on preparation is surprisingly quick. We don’t hold back on the lemon flavor here; this recipe calls for a powerful trio of fresh lemon juice for tang, finely grated lemon zest for aromatic brightness, and a touch of lemon extract to truly amplify that characteristic citrus punch. You can easily find lemon extract in the baking aisle of your local grocery store, usually right alongside the vanilla extract. These three elements ensure a deep, authentic lemon experience throughout the entire cake.
And because a good thing can always be made even better, we crown this delightful pound cake with a simple yet incredibly potent lemon glaze. This tart glaze isn’t just an afterthought; it’s an essential component that ties all the lemon flavors together, adding another layer of zesty sweetness and a beautiful sheen. The glaze elevates the cake from merely delicious to truly extraordinary. Whether served as an elegant dessert after a meal or enjoyed as a comforting snack with a warm cup of coffee or tea during an afternoon break, this lemon ricotta pound cake is versatile, satisfying, and always a crowd-pleaser.
Why This Lemon Ricotta Pound Cake Will Become Your New Favorite
- Unbeatable Moisture & Tender Crumb: The star ingredient here is whole milk ricotta cheese. Its high moisture content and delicate curds transform a traditional pound cake into something truly special. The result is a cake that is wonderfully dense yet incredibly soft, with a moistness that lasts for days without becoming heavy or oily. Say goodbye to dry, crumbly cakes; this recipe delivers a perfect, melt-in-your-mouth texture that will have everyone asking for your secret.
- Explosion of Fresh Lemon Flavor: For true lemon lovers, this cake is a dream come true. We layer the lemon flavor using three distinct components: fresh lemon zest, fresh lemon juice, and a touch of lemon extract. The zest provides aromatic oils and brightens the overall taste, the juice adds a tangy punch, and the extract ensures that signature lemon flavor is pronounced and consistent throughout. It’s a multi-dimensional citrus experience that truly sings.
- Effortless Elegance: Don’t let the sophisticated taste fool you – this pound cake is surprisingly simple to make. Unlike elaborate layer cakes that require multiple steps of baking, cooling, and intricate frosting, this lemon ricotta pound cake comes together in one pan with minimal fuss. The simple lemon glaze adds a touch of gourmet appeal without any complicated decorating techniques, making it perfect for both novice and experienced bakers looking for impressive results with little effort. You could even omit the glaze for an even quicker preparation, though we highly recommend it for that extra zing!
- Versatile for Any Occasion: Whether you’re hosting a brunch, planning a casual afternoon tea, or need a show-stopping dessert for a dinner party, this pound cake fits the bill. Its comforting yet sophisticated flavor profile makes it suitable for a wide range of gatherings, from everyday indulgences to holiday celebrations. It’s a truly adaptable dessert that consistently impresses.
Essential Ingredients for Your Lemon Ricotta Pound Cake
Crafting the perfect Lemon Ricotta Pound Cake starts with selecting quality ingredients. While the full, printable recipe card with precise measurements is conveniently located at the bottom of this post, here’s a quick overview of what you’ll need and why each component is important for achieving that signature taste and texture:
- Unsalted Butter: Always opt for unsalted butter in baking. This allows you to control the exact amount of salt in your recipe, preventing an overly salty outcome. Ensure your butter is softened to room temperature for optimal creaming with the sugar, which creates air pockets for a lighter crumb.
- Whole Milk Ricotta Cheese: This is the secret weapon for ultimate moisture and richness. Using whole milk ricotta is crucial; its higher fat content and creamier texture contribute significantly to the cake’s incredibly tender and moist consistency. Avoid low-fat or part-skim versions, as they can result in a drier cake with less flavor.
- Granulated Sugar: Provides sweetness, helps tenderize the cake, and contributes to the beautiful golden-brown crust. When creamed with butter, it also aids in aeration.
- Large Eggs: Act as a binder, provide structure, and add richness. Make sure your eggs are at room temperature to ensure they emulsify properly with the butter and sugar mixture, leading to a smoother batter.
- Fresh Lemons: You’ll need both the vibrant zest and the tangy juice. The zest carries potent aromatic oils that infuse the cake with bright lemon flavor, while the juice provides tartness and moisture for the cake, and is essential for the glaze. Always zest your lemons before juicing them.
- All-Purpose Flour: The foundation of our cake’s structure. Measure it correctly by spooning it into a measuring cup and then leveling it off to avoid a dense or dry cake.
- Baking Powder: Our leavening agent, which helps the cake rise, ensuring a soft and airy (but still dense, as a pound cake should be) texture.
- Salt: A pinch of salt enhances all the other flavors in the cake, balancing the sweetness and brightening the lemon notes. Don’t skip it!
- Vanilla Extract: While lemon is the star, a touch of vanilla extract adds depth and warmth, complementing the citrus beautifully without overpowering it.
- Lemon Extract: This intensifies the lemon flavor, making sure it shines through. Find it in the baking aisle; it’s a small but mighty addition for that extra citrus kick.
- Powdered Sugar (Confectioners’ Sugar): The base for our irresistibly smooth and tart lemon glaze. It dissolves easily, creating a silky finish.
Step-by-Step Guide: Crafting Your Perfect Lemon Ricotta Pound Cake
Making this moist and flavorful lemon pound cake is a straightforward process, ideal for bakers of all skill levels. Follow these detailed steps to ensure a beautifully baked cake every time:
- Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). Prepare a standard 9×5-inch (23×13 cm) loaf pan. For easy removal and cleanup, I highly recommend lining the pan with parchment paper, allowing some overhang on the sides to create “handles.” If you don’t have parchment, ensure the pan is very thoroughly greased and floured. This prevents sticking and ensures your beautiful cake comes out perfectly.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed for about 2 to 3 minutes, or until the mixture becomes visibly light in color and fluffy in texture. This crucial step incorporates air into the batter, contributing to the cake’s tender crumb.
- Incorporate Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. This emulsification process creates a stable batter.
- Add Wet Ingredients: Next, introduce the star moist-maker: the whole milk ricotta cheese. Add it to the butter and egg mixture, along with the fresh lemon juice, lemon zest, lemon extract, and vanilla extract. Mix on low speed until everything is just combined and smooth. Be careful not to overmix at this stage; we just want a uniform, fragrant batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, which is important for uniform rising.
- Gently Fold Dry into Wet: Gradually add the dry ingredient mixture to the wet butter and ricotta mixture. Mix on the lowest speed of your electric mixer, or even by hand with a spatula, until the flour streaks have just disappeared. Overmixing at this stage will develop the gluten in the flour too much, leading to a tough and dry cake. A few small lumps are fine.
- Bake to Perfection: Pour the batter evenly into your prepared loaf pan. Transfer to the preheated oven and bake for approximately 55 to 65 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Keep an eye on the cake’s top; if it starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil to prevent excessive browning.
- Cool and Glaze: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set properly. After this initial cooling, gently lift the cake out of the pan using the parchment overhang (if used) and place it directly on the wire rack to cool completely. This full cooling is essential before glazing to prevent the glaze from simply melting off.
- Prepare and Apply the Glaze: While the cake cools, prepare your simple lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. If it’s too thick, add a tiny bit more lemon juice; if too thin, add a little more powdered sugar. Once the cake is fully cooled, generously pour the glaze over the top, letting it drip down the sides for a beautiful finish. Slice and serve!
This lemon ricotta pound cake embodies homemade baking at its finest. It avoids the complexities of multi-layered creations, focusing instead on delivering a wonderfully buttery, rich, and tangy cake with minimal fuss. The simple steps yield a truly impressive dessert that’s perfect for any occasion.
As highlighted in the ingredients, a critical component that sets this recipe apart is the use of whole milk ricotta cheese. This isn’t merely a suggestion; it’s a cornerstone of the cake’s exceptional texture and flavor. The higher fat content of whole milk ricotta imparts an unparalleled creaminess and moisture that cannot be achieved with its low-fat or part-skim counterparts. While it might seem like a small detail, using whole milk ricotta ensures your pound cake is profoundly tender, rich, and truly decadent. It prevents the cake from becoming dry or crumbly, elevating it to a level of gourmet quality that you’ll taste in every single bite. Trust us, it’s absolutely worth opting for the full-fat version for this particular dessert to experience its full potential.
Expert Tips for a Perfectly Moist Lemon Ricotta Pound Cake
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, creating a smoother batter that incorporates air better, leading to a lighter, more uniform crumb. Cold ingredients can cause the batter to curdle and prevent proper emulsification.
- Don’t Overmix: After adding the dry ingredients to the wet mixture, mix only until the flour has just disappeared. Overmixing develops the gluten in the flour, resulting in a tough, dense, and less tender cake. A few small lumps are perfectly acceptable.
- Measure Flour Correctly: For accurate measurement, spoon the flour into your measuring cup and then level it off with a straight edge. Scooping directly with the measuring cup can compact the flour, leading to too much flour and a dry cake.
- Zest Before Juicing: Always zest your lemons before you cut and juice them. It’s much easier to get all the fragrant zest from a whole lemon.
- Loaf Pan Preparation: Properly preparing your loaf pan is key to easy removal. Lining it with parchment paper that extends over the edges creates “handles” that make lifting the cake out a breeze once cooled. If not using parchment, grease and flour the pan thoroughly.
- Cool Completely Before Glazing: Patience is a virtue here! Glazing a warm cake will cause the glaze to melt and run off, rather than forming a beautiful, opaque layer. Allow the cake to cool completely on a wire rack before applying the lemon glaze.
- Adjust Glaze Consistency: The perfect glaze consistency should be pourable but thick enough to coat the back of a spoon. If it’s too thick, add a few drops of lemon juice; if too thin, whisk in a bit more powdered sugar until you reach your desired consistency.
Variations and Serving Suggestions
While this Lemon Ricotta Pound Cake is exquisite on its own, there are many ways to customize it to your taste or occasion:
- Add Berries: Fold in 1/2 to 1 cup of fresh or frozen (not thawed) blueberries, raspberries, or chopped strawberries into the batter just before baking for a burst of fruity flavor.
- Citrus Twist: Experiment with other citrus. Replace half the lemon juice/zest with orange or lime for a different tangy profile.
- Almond Extract: A small amount of almond extract (1/4 to 1/2 teaspoon) can add a subtle, sophisticated nutty note that pairs beautifully with lemon.
- Poppy Seeds: For a classic combination, add 1-2 tablespoons of poppy seeds to the dry ingredients for a delightful texture and visual appeal.
- Cream Cheese Glaze: For a richer topping, consider a cream cheese frosting or glaze instead of the simple lemon glaze.
This versatile pound cake can be enjoyed in many ways:
- Breakfast or Brunch: A slice pairs wonderfully with coffee or tea, making it a delightful start to your day.
- Afternoon Treat: A perfect pick-me-up for an afternoon snack, perhaps with a dollop of whipped cream or fresh berries.
- Elegant Dessert: Serve it slightly warmed with a scoop of vanilla bean ice cream or a berry compote for a sophisticated dessert.
- Gift Giving: A homemade lemon ricotta pound cake makes a thoughtful and delicious gift for friends, family, or neighbors.
Storage and Freezing Instructions
This Lemon Ricotta Pound Cake is so delicious, you might not have any leftovers! But if you do, or if you’re planning ahead, here’s how to store and freeze it to maintain its freshness:
Storing at Room Temperature:
If your cake is unglazed, it can be stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. If it’s glazed, it’s best to store it in an airtight container at room temperature for 2-3 days, as the glaze can soften slightly over time.
Storing in the Refrigerator:
For extended freshness, especially in warmer climates or if glazed, you can refrigerate the cake. Wrap it tightly in plastic wrap and then place it in an airtight container. It will keep well in the refrigerator for up to a week. Bring to room temperature before serving for the best texture and flavor.
Can You Freeze This Pound Cake? Absolutely!
This lemon ricotta pound cake freezes beautifully, making it an excellent option for make-ahead desserts or for enjoying a slice whenever a craving strikes. To freeze, ensure the cake is completely cooled and do not apply the glaze beforehand. Wrap the entire cooled loaf (or individual slices for convenience) very tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
Place the wrapped cake in an airtight freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply remove it from the freezer and let it thaw at room temperature for several hours or overnight. Once thawed, prepare the fresh lemon glaze and pour it over the cake before slicing and serving. Freezing is a fantastic way to ensure you always have a delightful, homemade dessert on hand for unexpected guests or spontaneous celebrations.
More Easy Dessert Recipes
- No Bake Lemon Cheesecake
- Crunchy Peanut Butter Cookies
- Almond Joy Brownies
- S’mores Pie
- Banana Split Pie
Lemon Ricotta Pound Cake
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Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 whole eggs
- 1 cup whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest from 1 lemon
Glaze
- Juice from 1 lemon
- 1 cup powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Line a 9×5-inch (23×13 cm) baking dish with parchment paper or grease really well. Set aside.
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Using an electric mixer, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Add large eggs one at a time and beat well after each addition. Add in whole milk ricotta cheese, fresh lemon juice, lemon zest, vanilla extract, and lemon extract. Mix on low speed for 2 minutes until well combined and smooth.3/4 cup unsalted butter, 1 cup granulated sugar, 3 whole eggs, 1 cup whole milk ricotta cheese, 3 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon lemon extract
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In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet butter mixture, mixing until just combined. Be careful not to overmix.1 1/2 cups all-purpose flour, 2 teaspoon baking powder, 1/2 teaspoon salt
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Pour the batter into the prepared baking dish. Bake for 55-65 minutes, until a wooden skewer or tester inserted into the center comes out clean. If the cake starts to brown too much on top, loosely cover with aluminum foil.
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Remove from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Then, gently remove the cake from the pan and place it directly on the wire rack to cool completely.
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To make the glaze, in a small bowl, whisk together fresh lemon juice and powdered sugar until well combined and smooth. Adjust sugar and lemon juice if necessary to get the right consistency – pourable but thick enough to coat a spoon.Juice from 1 lemon, 1 cup powdered sugar
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Once the cake is completely cooled, pour the glaze generously over the cake. Slice to serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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This Lemon Ricotta Pound Cake is more than just a recipe; it’s an invitation to create something truly special in your kitchen. Its incredible moisture, rich texture, and vibrant lemon flavor make it a stand-out dessert that’s surprisingly easy to achieve. Whether you’re baking for a crowd or simply treating yourself, this cake promises pure culinary delight. We hope you enjoy making and sharing this delightful pound cake as much as we do!
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