Classic Ricotta Pound Cake
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Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!
This slightly sweet Classic Ricotta Pound Cake packs a flavor punch. It satisfies your craving for a moist, buttery, and tender dessert.
This dessert is incredibly rich, buttery, irresistible. I use whole milk ricotta in this pound cake recipe.
Classic Ricotta Pound Cake
I have plenty of pound cake recipes, but this is the only one that I make in a loaf pan. Usually, when I bake a cake or sweet bread in a loaf pan, they always sink a little in the center. For some reason, I can’t get the center to bake completely before the edges get overcooked.
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Also, this pound cake doesn’t have a fine crumb-like most of the other pound cakes. It’s moist, dense, and creamy, but the crumb is actually quite large especially for a pound cake.
Lemon and ricotta just go together to me so I used lemon zest and lemon extract. I also test this cake with vanilla flavoring. Both flavors were good, but I prefer the lemon.
Serving Suggestions
Like most other pound cakes, this is delicious by itself. BUT, It also makes a great base for ice cream, whipped cream, berries, chocolate, or caramel sauce. And, how great would grilled peaches and mascarpone be!?
*Helpful comment from Lea –
I noticed that a few people had a problem with the cake being undone, or falling in the middle. When I use ricotta cheese in making cannoli cakes, you can’t beat it for very long or it will get runny.
I made this pound cake twice and I creamed thebutter and sugar together first, then mixed in all of the other ingredients, then added the ricotta cheese last and mixed it in on low speed and only until it was incorporated. Don’t over beat. As well, I baked the first one in 2 – 9 inch round cake pans and the second one in a fluted pound/bundt cake pan and they both turned out fine. In fact I had one person who ate it say it was her new favorite pound cake. Its awesome, in fact, I’m going to make a 2 tier baby shower cake and cupcakes with this recipe for next week.
Here’s more or get all my pound cakes recipes here!
- Strawberry Ricotta Toast Recipe
- SPINACH RICOTTA PASTA CASSEROLE
- Blackberry Raspberry Ricotta Toast
- BLISTERED TOMATO RICOTTA PASTA RECIPE
- BAKED BLACKBERRY RICOTTA CHEESECAKE
Classic Ricotta Pound Cake
Ingredients
- 1 and ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter at room temperature
- 1 and ½ cups whole milk ricotta
- 1 and ½ cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract or lemon extract and zest from 1 lemon
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch loaf pan with butter or solid vegetable shortening then sprinkle of granulated sugar or flour. Wilton cake release is great to prevent sticking too! (I use shortening and sugar. Sugar doesn't leave white patches like flour does.)
- In a bowl, combine flour, baking powder, and salt.
- In the bowl of an electric mixer, cream butter, ricotta, and sugar until smooth about 2 minutes.
- Add eggs, one at a time. The batter may look curdled at this point. It's okay just keep mixing. Stop the mixer and scrap the sides. Return the mixer to med-low.
- Add the flour mixture and either vanilla extract or lemon zest and extract, depending on which you prefer. Scrap down sides and allow to beat about 30 seconds.
- Pour batter into prepared loaf pan.
- Bake 45 to 50 minutes. Test cake by inserting a wooden pick into the center. If the pick is clean or has dry crumbs the cake is cooked perfectly. Dark pans cook faster than light pans as well as if you put the pan on a cookie sheet to bake. (I ALWAYS put cakes or pies on another pan to prevent spills from leaking in the oven.) Watch the time and cake carefully according to your oven and your pans.
- Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I’ve made this over and over….its perfect.
I’ve given it to so many people and everyone wants the recipe.
Soooooo good
That’s so awesome! Thank you, Carol. Please refer everyone here to my site, I have a lot more pound cake recipes too.
Made in 2 half loaf pans. Wonderful. Old world taste (former Vincenzia resident says). Sliced both and used one with sliced strawberries, raspberries, and blackberries (topped with whipped cream). I followed directions precisely, using lemon zest & extract. Cake is moist. Ricotta did not have to be drained. In fact I have enough left to make another loaf…for the freezer. Gratzie, merci, danka, Gracia, a big thank you.
BTW I always recommend following recipe to the letter the first time, as your benchmark. Fiddle afterwards.
Happy baking.
Thank you so much for you nice review! I agree with following a recipe as well. I’m so happy you enjoyed this recipe!
Can this be frozen
Yes. YOu can freeze it whole or in slices. Just wrap it airtight with plastic wrap then foil.
So this is unbelievably delicious. Probably the best poundcake I’ve ever made. I didn’t make any changes to it. Aside from the fact that I added a little bit more than 1.5 cups of ricotta. I had a 15 ounce container, and I just added that. So I guess I went over by about 3 ounces of ricotta, this was super great in a Bundt pan. I liked it a little crispy on the edges so I baked it for 50 minutes. And it was just perfect.
I’m so happy you liked it. Thanks for commenting.
Fabulous cake! The hint to NOT over blend was crucial to this moist, delectable cake.
This is a great cake! It’s a little underdone in the middle because I only baked it 45 minutes. Next time I will leave it in the oven for another 5-10 minutes. Super-moist!
This is my all-time best to-to dessert recipe to please everyone. I usually serve with homemade whipped cream and berries, but a lemon glaze on top has also been a hit.
Has anyone tried making it gluten-free yet? If so, tips please!! Thanks very much.
Just read through all these comments! I’m making this for the first-time. I’ll be using a silicone loaf pan, which so far has transformed all recipes that I’ve used it for. And I’m thinking of using less sugar, draining the ricotta and folding it in after all is mixed. Maybe top with foil after it browns and bake longer? True talk- the photo posted at the top of the page looks like the top crust was cut off? Lol Wish me luck!
The top washn’t cut off, because of the ricotta it’s more moist than most pound cakes causing it not to brown or have a top crust like most pound cakes.
I am addicted to this pound cake. Everyone who has tried it has asked for the recipe.
Please refer my site <3 I hope you'll try some of my other pound cake recipes too.