Classic Ricotta Pound Cake

This post may contain affiliate links that won’t change your price but will share some commission.

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.

Loaf of classic ricotta pound cake.

This dessert is incredibly rich, buttery, irresistible. I use whole milk ricotta in this pound cake recipe.

Pound cake loaf on a wire rack with slices cut.

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.

baked dessert on a white platter.

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.

slices of ricotta cake on a platter.

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.

buttery pound cake made with ricotta cheese.

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!?

slices of buttery cake, close up

*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 butter 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.

Get all my pound cakes recipes here!

Classic Ricotta Pound Cake

Classic Ricotta Pound Cake

Classic Ricotta Pound Cake is moist, buttery, and rich. This pound cake recipe yields a very dense but moist cake. It’s a smaller pound cake that makes one loaf pan instead of the standard tube or bundt pan.
Author: Paula
4.73 from 115 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.


  • 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.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 331kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 342mg | Potassium: 139mg | Fiber: 1g | Sugar: 25g | Vitamin A: 568IU | Calcium: 106mg | Iron: 1mg
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.



  1. 5 stars
    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.

    1. Thank you so much for you nice review! I agree with following a recipe as well. I’m so happy you enjoyed this recipe!

  2. 5 stars
    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.

  3. Fabulous cake! The hint to NOT over blend was crucial to this moist, delectable cake.

4.73 from 115 votes (84 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!