As a kid, I was always interested in baking. I knew that if I figured out how to make chocolate chip cookies, I would be able to have them any time I wanted –  a kid’s dream! Unfortunately, my first batch was inedible because I mixed the salt for sugar. Once I finally mastered how to make cookies, I decided to challenge myself and make a pound cake. I still remember getting the recipe from my American Girl cookbook and following each step carefully. This time I made sure all of the ingredients were the correct ones and successfully baked a delicious pound cake. Even when I make them now, I still remember that fond memory. Today, with leftover ricotta on hand, I decided to make an upgrade from regular pound cake to lemon ricotta pound cake topped with whipped cream and fresh berries. Delicious!

lemon ricotta pound cake

lemon ricotta pound cake

lemon ricotta pound cake

lemon ricotta pound cake

Serves 8


Lemon ricotta pound cake

1 hr, 15 Total Time

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  • 3/4 cup softened butter
  • 1 1/2 cups ricotta
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon kosher salt
  • Whipped cream
  • fresh berries for garnish


  1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with cooking spray. 
  2. Cream together butter, ricotta with sugar until light and fluffy about 3 minutes. Add eggs one at a time following by the lemon zest, lemon juice, and vanilla extract. 
  3. In a separate bowl, mix together the cake flour with the baking powder, baking soda, and salt. Add the dry ingredients to the ricotta mixture, stirring just until combined. Pour batter in the loaf pan. Bake for 45 minutes - 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. 
  4. Slice lemon ricotta cake and serve with whipped cream and fresh berries.

**Helpful tips and common mistakes

Pound cake actually got its name from the ingredients. Originally, it was made with a pound each of sugar, butter, flour, and eggs. All that butter and sugar produce a moist, dense dessert that’s not overly sweet but just sweet enough. Add ricotta to the mix and you have a lighter cake that’s still moist.

Serve the pound cake with whipped cream and top with fresh berries for an elegant dessert. I even had a little extra batter to turn them into individual portions. The lemon ricotta pound cake is delicious on its own but the cool cream and fresh berries add extra elements to the dessert to make it extra special. Easy to prepare and stays moist several days later, my kind of dessert!

lemon ricotta pound cake


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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