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  • Lemon Ricotta Pound Cake
  • Lemon Ricotta Pound Cake
  • Lemon Ricotta Pound Cake
  • Lemon Ricotta Pound Cake
  • Lemon Ricotta Pound Cake

Lemon Ricotta Pound Cake

Food | May 17, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.50 out of 5)
  • 60
  • 24
  • Easy

Having this LEMON RICOTTA POUND CAKE ready when company drops by will save you time and again. Serve it in small slices, but expect big flavour and requests for second servings. It always hits the spot.

There are only a few suggestions on preparing this pound cake. I found the recipe tucked in the back of my mom’s recipe box, and played around with the ingredients until I hit upon this final recipe that really does the concept justice.

Because this cake is baked in two medium-sized loaf pans instead of the usual tube or bundt pan, the recipe doesn’t follow the standard one-pound each of butter, flour, sugar and eggs. It results in a cake that’s less sweet but, has a subtle egg flavour and that all-important dense crumb texture.

Things to consider:

ROOM TEMPERATURE – It’s important that all of your ingredients are at room temperature before you begin, especially the butter, eggs and ricotta.

SIFTING – Years ago I learned that when a recipe calls for the dry ingredients to be sifted, then do so. For this recipe, I often sift three or four times just to make sure the flour, baking powder, baking soda and salt are evenly distributed.

LEMON – My mom’s original recipe called for a quarter a cup of lemon juice, but I’ve found that doubling it lends the finished cake a more intense lemon flavour.

RICOTTA CHEESE – The cup of ricotta cheese is a substitute for one cup of sour cream, and I find the texture more velvety as a result.

Finally, a reminder to test your loaves at the 45-minute mark for doneness. Since I usually prepare this at the cottage with a vintage stove that bakes shy of the true temperature, I’ve become accustomed to a full hour of baking. You’ll know the cakes are done when a cake tester inserted in the centre comes out clean.

A lovely treat for an afternoon chit-chat with family and friends, this LEMON RICOTTA POUND CAKE is the perfect baked good whenever company visits!


Ingredients & Amounts

  • 3 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of kosher salt
  • 2 sticks of butter, room temperature
  • 2 cups of sugar
  • 4 extra large eggs, room temperature
  • ½ cup of lemon juice
  • 1 tablespoon of lemon zest
  • 1 cup of ricotta cheese, room temperature
  • For the glaze:
  • cups of icing sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of buttermilk


  1. Preheat the oven to 325°F with the rack in the middle position. Lightly butter and flour two loaf pans and add a trimmed sheet of parchment paper into each pan widthwise. Sift together flour, baking powder, baking soda and salt and set dry ingredients to the side.
  2. Use a hand or stand mixer to cream butter until light and fluffy. Add the sugar slowly, continuously beating for about 5 minutes. Add the eggs one at a time, beating after each addition until well incorporated. Add lemon juice, lemon zest and mix well.
  3. Gradually stir in dry ingredients, using a spatula to bring the cake batter together. Add the ricotta and blend into the batter using the hand mixer on a low setting.
  4. Divide the batter evenly between the two prepared pans. Smooth out the tops of each loaf with a spatula. Transfer to the oven and bake for one hour, or until a cake tester inserted into the centre of the loaves comes away clean.
  5. Transfer baked loaves in their pans onto a wire rack and cool for 15 minutes before pulling the parchment paper up to extract the loaves. Remove and discard parchment paper and allow the loaves to cool for an additional 30 minutes.
  6. Prepare the glaze: Place icing sugar in a small bowl. Add lemon juice and buttermilk, stirring until sugar dissolves and the glaze is smooth. Slowly drizzle over the top of the loaves, allowing it to cascade down over the sides. Let glaze harden for about 15 minutes before cutting the cake into thin slices and serving.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.


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