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.
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.
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 the
butterand 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.
Get all my pound cakes recipes here!
Classic Ricotta Pound Cake
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- 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 vanilla extract or lemon extract and zest from 1 lemon
- 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.