Need a little sunshine in loaf form? This Lemon Ricotta Pound Cake is soft, tangy, and deeply lemony, with a creamy richness from ricotta that keeps it tender for days. It’s a breeze to make—just 15 minutes of prep, and your kitchen will smell like a bakery.
Why you should try this recipe
- Quick and easy – Stir everything together, pour into a loaf pan, and bake. That’s it. Perfect for when you want homemade cake with minimal effort, and plenty of time left to savor your morning coffee or dive into a good book.
- Big, bold lemon flavor – With the zest of four lemons plus juice, this cake is bright, punchy, and unapologetically lemony. No bland citrus hints here, just pure sunshine in every slice. And if you’re after even more citrusy goodness, don’t miss my Lemon Bundt Cake with Lemon Syrup Glaze (equally vibrant and packed with lemon flavor).
- Moist, tender, and beautifully rustic – Inspired by traditional Italian lemon ricotta cakes, the ricotta keeps the crumb incredibly moist and light. Plus, the loaf rises with a charming crack down the center: simple, classic, and perfect for breakfast or tea. If you love loaf cakes, you might also enjoy my Chocolate Loaf Cake with Chocolate Almond Glaze or Invisible Apple Cake “Gâteau Invisible Aux Pommes”.
Get 5 Days of 30-Minute Vegetarian Dinners – FREE!
Sign up TO MY EMAIL SERIES + NEW RECIPES
The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Ricotta cheese – Whole-milk, authentic Italian ricotta delivers the best texture and flavor. Got leftovers? Use them in my Creamy Red Pepper Pasta with Ricotta or Gnudi!
- Lemons – Preferably organic, since you’ll be using both the zest and the juice for full lemon flavor.
- Unsalted butter – Look for European-style or cultured butter. Its higher butterfat content means a richer, more flavorful and tender crumb.
- Cane sugar – Offers a hint of caramel-like depth. You can substitute granulated sugar if you prefer. For more cane sugar inspiration, try my Rustic Rhubarb Tart or French Apple Cake (With Grated Apples).
- Eggs – Organic, free-range eggs always give the best result.
Love ricotta? Check out my Whipped Ricotta Dip With Roasted Olives!
How to make Lemon Ricotta Pound Cake?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prepare the pan – Preheat the oven to 355°F (180°C) with the fan on. Grease an 8-inch (20 cm) loaf pan with room-temperature butter. Line the bottom with a strip of parchment paper, leaving overhang on both long sides to make removing the cake easier.
Step 2. Cream the butter and sugar – Using a handheld mixer, beat the butter and sugar until light and fluffy, about 1 minute. Add the lemon zest and mix until fully incorporated.
Step 3. Add the eggs –Beat in the eggs until well combined. It’s normal if the mixture looks slightly curdled at this stage.
Step 4. Mix in ricotta and lemon juice – Add the ricotta and lemon juice, and mix briefly, just until combined (about 10 seconds).
Step 5. Add dry ingredients – Sprinkle in the salt. Sift in the flour and baking powder, then gently fold with a rubber spatula until no streaks of flour remain. Don’t overmix.
Step 6. Bake – Transfer the batter to the prepared pan and smooth the top. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with moist (not wet) crumbs.
Nim Keys – Useful Tips
- Use a kitchen scale – Precision is everything in baking. A digital kitchen scale gives you more accurate measurements than cups and spoons, eliminating guesswork and delivering consistent results every time.
- Use room temperature ingredients – Cold butter, eggs, or ricotta can prevent your batter from blending smoothly, which affects the final texture. Let them sit out for about 30 minutes before baking for the best results.
- Cut butter into cubes to soften faster – Chop the butter into 1-inch (2.5 cm) cubes before setting it out. Smaller pieces come to room temperature more quickly and evenly (especially helpful if you’re short on time).
Recipe FAQs
Not at all! While ricotta is technically a fresh Italian whey cheese (actually more of a dairy by-product, known in Italian as latticino), it has a very mild, creamy flavor. In baking, ricotta doesn’t make things taste cheesy. It simply adds moisture and gives cakes a soft, tender crumb. Think of it more like a secret ingredient for cloud-like texture.
Because of its very moist crumb and the generous amount of ricotta, I prefer to refrigerate this cake rather than leave it out at room temperature. It keeps beautifully in the fridge for up to 5 days. Just be sure to let it come to room temperature before serving (this brings back its soft texture and bright flavor).
Yes! Once the cake has fully cooled, store it in a freezer-safe ziplock bag, or wrap it tightly in plastic wrap followed by a layer of foil. It freezes beautifully for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge or let it sit at room temperature for a few hours. For that just-baked texture, reheat the cake in a preheated 355°F (180°C) oven for 5–7 minutes.
This cake pairs beautifully with a cup of tea or coffee. For an extra treat, serve it with a dollop of whipped cream, or a handful of fresh berries. It’s also a lovely addition to an afternoon tea spread, especially when served alongside French Rice Pudding or Chocolate Panna Cotta. Craving a full-on brunch moment? Pair it with Blueberry Lemon Pancakes and a spoonful of blueberry compote for a sweet start to the day.
If you tried this Italian Lemon Ricotta Pound Cake or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Italian Lemon Ricotta Pound Cake
PRINT SAVEINGREDIENTS
- 115 g (½ cup) unsalted butter (softened, at room temperature, plus more to grease the pan)
- 180 g (1 scant cup) cane sugar
- the zest of 4 lemons (+ 60ml (¼ cup) juice)
- 3 large free-range eggs (at room temperature)
- 250 g (1 cup) whole milk ricotta cheese
- 180 g (1 ⅓ cup) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
INSTRUCTIONS
- Prepare the pan – Preheat the oven to 355°F (180°C) with the fan on. Grease an 8-inch (20 cm) loaf pan with room-temperature butter. Line the bottom with a strip of parchment paper, leaving overhang on both long sides to make removing the cake easier.
- Cream the butter and sugar – Using a handheld mixer, beat the butter and sugar until light and fluffy, about 1 minute. Add the lemon zest and mix until fully incorporated.
- Add the eggs –Beat in the eggs until well combined. It’s normal if the mixture looks slightly curdled at this stage.
- Mix in ricotta and lemon juice – Add the ricotta and lemon juice, and mix briefly, just until combined (about 10 seconds).
- Add dry ingredients – Sprinkle in the salt. Sift in the flour and baking powder, then gently fold with a rubber spatula until no streaks of flour remain. Don’t overmix.
- Bake – Transfer the batter to the prepared pan and smooth the top. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with moist (not wet) crumbs.
NOTES
- Use a kitchen scale – Precision is everything in baking. A digital kitchen scale gives you more accurate measurements than cups and spoons, eliminating guesswork and delivering consistent results every time.
- Use room temperature ingredients – Cold butter, eggs, or ricotta can prevent your batter from blending smoothly, which affects the final texture. Let them sit out for about 30 minutes before baking for the best results.
- Cut butter into cubes to soften faster – Chop the butter into 1-inch (2.5 cm) cubes before setting it out. Smaller pieces come to room temperature more quickly and evenly—especially helpful if you’re short on time.
Made this on a whim and it was gone by the next day. Super simple, not too sweet, and the lemon really shines. Will definitely make again!
Thank you so much for making the recipe, Celia!
the texture is amazing! So spongy!