• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

Classic Ricotta Pound Cake

Dec.posted by Paula 97 Comments

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

Jump to Recipe

Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!

Loaf of classic ricotta pound cake.

This dessert is incredibly moist, buttery, and decadent. 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.

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
4.71 from 108 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings

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 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.

Notes

Recipe from Paula @CallMePMc.com 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.

Nutrition

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
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 the 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.

 

Paula
« Lighter Sriracha Dipping Sauce
Almond Crusted Chicken Tenders Recipe »

Comments

  1. dan says

    02.08.23 at 11:06 am

    I am addicted to this pound cake. Everyone who has tried it has asked for the recipe.

    Reply
    • Paula says

      02.09.23 at 11:14 am

      Please refer my site <3 I hope you'll try some of my other pound cake recipes too.

      Reply
  2. Frank says

    10.01.22 at 1:08 pm

    5 stars
    Made this today exactly as written although I baked it for a little over an hour (electric range). Came out excellent! Reminds my wife and I of the cake they served us when we were in Jr. High School; back in the mid 1960s when the schools served REAL FOOD and no one was FAT! This is a keeper!

    Reply
  3. Theresa says

    06.18.22 at 3:44 am

    Can I freeze this?

    Reply
    • Paula says

      06.18.22 at 8:34 am

      Yes. You can freeze as a whole or in slices. I wrap it securely in plastic wrap then place it in a ziptop bag, squeezing out as much air as possible.

      Reply
  4. Rose says

    11.12.21 at 9:36 pm

    Does the cake need to be refrigerated or can it be left at room temperature?

    Reply
    • Paula says

      11.14.21 at 7:07 am

      Well, I left it at room temp but it was eaten within 2 days. But I would refrigerate it if it were around for longer than that.

      Reply
  5. Bev says

    09.05.21 at 12:41 pm

    Just curious, have you ever tried substituting cottage cheese for the ricotta? We do it to cut calories in lasagna without cutting taste.

    Also, you mentioned about the curdled look (I’m sure coming from the unmelted ricotta) just an FYI – I have a high protein pancake recipe that calls for cottage cheese and it requires that you puree it in the blender or food processor before adding to the pancake mix. Since it does make it take a little more time and dish washing, I make a really large batch and freeze a bunch with parchment paper between them for quick pancakes later.

    Reply
    • Elaine Natoli says

      05.30.22 at 8:31 am

      I tried it and love it!!!! I’ve been looking for a moist, no fail, pound cake recipe. I have finally found it!! TY!! 5 stars!!!

      Reply
  6. trish says

    05.01.21 at 6:11 pm

    I dont get what happened. Followed directions exactly! Toothpick was CLEAN. I admit to taking out of oven once to check and toothpick was wet so put back in oven. When it was ‘clean’ I removed from oven…Looked great. Then after 15 min I took out of pan and waited another 15 min. Cut a slice and the middle section of the cake just OOOOOZED out onto the counter! It was NOWHERE NEAR done in the middle. I don’t get it.
    Oven was correct temp – outside of cake looked PERFECT

    Reply
    • Paula says

      05.31.21 at 9:08 am

      It’s so hard to know without having been there. Was the pan dark or light? Have you calibrated your oven recently?

      Reply
  7. Ana says

    04.26.21 at 4:59 pm

    5 stars
    The pound cake looks, smells, tastes super delicious!

    I did tweak the recipe using; 1c part akim milk ricotta, 0.5c 0% Fage Greek yogurt, 1.1oz fresh lemon juice, 1.2oz fresh grated lemon zest (zest from 2 organic lemons), 1/2c butter, 0.75c sugar. The cake was still sweet and buttery, light and fluffy, no need for wasted calories or product.

    Steps:
    Added Greek yogurt then ricotta as last steps, incorporating just enough.

    Bake time:
    Using Williams Sonoma Goldtouch Pro Nonstick Loaf Pan;
    350F 30 min
    325F 75 min
    Total of 105 min = that’s right, 1 hr 45 min for the toothpick to come out clean in all areas with a lovely medium golden top and a wonderful but moderate center rise. Author’s/baker’s photos look severely underdone and flat. Mine looks like it came from the bakery!

    Thank you so much for this recipe and all of your recipes!

    Reply
  8. Danae Tinsley says

    02.28.21 at 12:18 pm

    5 stars
    This cake is amazing! I made it in a springform pan instead of a loaf. It is dense but not heavy. I used vanilla extract but will make it with lemon during blueberry season.

    Reply
  9. Clarence VanCamp says

    02.19.21 at 9:13 pm

    5 stars
    First I made homemade creme fraiche 4 days in advance. On the day of baking I made homemade ricotta, thank you to my long time friend Martha (she doesn’t know we’re friends yet 😅)
    https://www.marthastewart.com/316049/homemade-ricotta
    I made 4 loaves, they came out perfect, they taste great, the smells fill the kitchen! I waited to put the ricotta in one step before the flour mixture. I was generous with the pure lemon extract. I baked 2 loaves at a time for about 70 – 75 minutes, as soon as the toothpick was clean.
    Thanks for sharing this recipe Paula!

    Reply
    • Paula says

      02.21.21 at 10:54 am

      I have wanted to make homemade yogurt, ricotta, and mozzarella, but haven’t been brave enough yet! Thanks for this!!

      Reply
  10. R Dean Mueck says

    01.16.21 at 10:23 am

    3 stars
    I don’t know what happened with the lemon extract but my cake tasted like chemicals. I used Wiltons Lemon Extract. Had to bake it much longer than recipe called for and lowered the oven rack and tented the top because it was charing. I’m really bummed.

    Reply
    • Paula says

      01.29.21 at 12:12 pm

      That is really odd.

      Reply
  11. Joanne says

    12.06.20 at 1:19 pm

    4 stars
    Good recipe. I take issue with you saying “Cuisine type: American/Southern.” That’s very wrong. It’s English in origin.

    Reply
  12. John says

    10.29.20 at 11:58 pm

    4 stars
    Delicious and most, but you must DEFINITELY bake longer than 45-50 minutes. The heading on the recipe states baking time is one hour but the instructions state 45-50 minutes. I also recommend the use of foil after about 1/2 hour of baking as the crust seems to bake quickly and the rim on my pound cake was slightly charred.

    Reply
    • K says

      11.14.20 at 7:30 pm

      Thank you! Helpful tip.

      Reply
  13. Saista says

    10.27.20 at 7:58 pm

    5 stars
    So, I was looking for ways to utilize leftover Ricotta cheese and came across this recipe.
    I love baking n my family loves to try new food, so it was settled.
    And this turned out to be the softest pound cake ever. My 5 yrs old approves.
    I didn’t change anything in the recipe, except used a 9″ round pan and baked at 350 for 45 mins.
    Used my baking rings for even baking and the longer time helped avoid sinking of cake.
    I also let it sit in the oven for 10 mins after baking instead of taking it out immediately.

    Reply
    • Paula says

      10.28.20 at 10:40 am

      yay! so happy you like it

      Reply
  14. Kat says

    10.06.20 at 9:31 am

    I baked 3 mini Bundt cakes and 1 round 8in cake with the batter. I added the ricotta second to last of the ingredients to avoid over beating it and making the batter too thin. I also cut out 1/4 cup of sugar. I baked the mini Bundts for about 40 minutes and the round for about 55- they came out just lovely. Thanks for the recipe!!!!!!! Everyone loves it.

    Reply
  15. Stacey says

    08.17.20 at 6:28 pm

    I had some leftover homemade ricotta I did not want to waste and came upon this recipe. Did not disappoint! 10 Stars! Hubby LOVED it and I can’t wait to try in a bundt pan next time. Thanks for sharing this winner!

    Reply
    • Paula says

      08.21.20 at 12:26 pm

      Thank you so much!

      Reply
  16. Sidney says

    07.10.20 at 12:35 pm

    4 stars
    The flavor is absolutely delicious, but unfortunately, this recipe leads you astray if you follow the cooking directions. I would definitely recommend cooking longer and covering with foil after a while. I haven’t repeated this recipe to have a perfect suggestion, but the conditions I failed with were: I used a Pyrex baking dish and cooked this for 1 hour uncovered, then about 8 minutes covered, then let sit in the hot dish for another 10 and the inside was still pretty much liquid (shame on me for not having patience and assuming it would bake up more than it did) while the top and sides were about to burn. Nonetheless, I will definitely try this again with some alterations because we couldn’t help but devour the cooked scraps!

    Reply
  17. Chris says

    06.05.20 at 5:16 pm

    4 stars
    I made this twice today. I didn’t use a loaf pan, but a Bundt pan that Lea in the comments had mentioned she used. Lea also added the ricotta at the end of the recipe. I found that I had no issues with the cake being too wet or taking more than 50 minutes. I used vanilla extract and blood orange skin for flavor.
    However!! I made it twice bc the original cake stuck to the pan! I sprayed it with butter Non stick spray & it stuck. Second cake, I over sprayed!! It still stuck, just not as bad. I managed to piece the cake together & served it with fresh, homemade Strawberry Syrup .
    Definitely peruse the comments. Lea’s posts were very helpful. Cheers!

    Reply
  18. Jenn says

    05.27.20 at 1:13 pm

    5 stars
    I put this in a classic bundt pan and baked it for 45 minutes and it was PERFECT!! My family could not keep their hands off of it. It’s so moist with just the perfect amount of sweetness. It’s a perfect complement to any flavor of ice cream or some berries and homemade whipped cream. I used vanilla this time, but next time, I think I’ll try it with lemon. It would also be good with almond extract.

    Reply
  19. Peter says

    05.05.20 at 4:38 pm

    Lots of comments about how long it takes to cook. If taking temperature of the cake with an internal thermometer, what temperature would indicate that the cake is properly cooked?

    Reply
  20. Amy says

    04.29.20 at 8:58 pm

    Has anyone tried baking this with a reduced amount of sugar? I was wondering if it would hurt the recipe too much to cut it down to 1 cup.. my parents and myself are diabetics but we still like to have a treat now and then and I just know that they would love ricotta pound cake 😁

    Reply
    • Mandy says

      06.19.20 at 9:23 pm

      I cut it to 1 1/4 and it’s fine- better even!

      Reply
  21. Elaine says

    04.26.20 at 12:11 pm

    4 stars
    Recipe states 45-50 min at 350. I had to cook it 15 minutes longer. A bit sweet…but yummy.

    Reply
  22. Susan Byrne says

    04.01.20 at 8:11 am

    5 stars
    Thanks, Paula.
    This is delicious. I needed to bake it longer.. 60-65 minutes. I used a Pyrex/Glass loaf pan.. not sure if that needed more time.
    Love this recipe as I always have some ricotta left over after making my lasagna.
    This recipe is a keeper!

    Reply
  23. Nina says

    03.28.20 at 11:57 am

    5 stars
    This was so easy and delicious! It came out perfect! Mine came out a bit darker on top (I think it was my pan), but perfectly moist inside. I make my own whole milk yogurt and use the whey from straining to make the whole milk ricotta. Yummy!

    Reply
  24. Carole says

    03.23.20 at 8:45 pm

    5 stars
    How much lemon extract & zest?

    Reply
    • Paula says

      03.27.20 at 9:03 am

      1 teaspoon lemon extract and zest from 1 lemon

      Reply
  25. Kathy Ciancio-Wagner says

    03.08.20 at 9:13 pm

    5 stars
    Made the pound cake and I added blueberries to one excellent. Did take a little longer to bake but definitely will do again

    Reply
  26. Adeela says

    02.27.20 at 2:42 am

    Can I use light ricotta for this? Do I need to make any other changes to the recipe if I’m using light?

    Reply
    • Paula says

      02.29.20 at 2:18 pm

      I haven’t tested it with light ricotta. And I’m not familiar with light ricotta. Typically, full fat ingredients are recommended for baking;.

      Reply
    • Talkerblogger says

      08.09.20 at 9:00 am

      I used 15oz low fat ricotta, tastes just fine. My only problem was with the cooking time – needed 30 minutes extra than recommended 45.

      Reply
  27. Mary says

    11.10.19 at 3:43 pm

    5 stars
    Very tasty! This recipe was easy to convert to gluten-free. I cooked it for 80 minutes
    and it was perfect.

    Reply
    • Midge says

      11.23.19 at 7:08 pm

      What brand of Gluten Free Flour did you use? My daughter was recently diagnosed with Siliac (?) and so far we haven’t found a good Gluten Free flour.It is most discouraging

      Thank you in advance for your reply

      Reply
      • J R says

        04.19.20 at 7:14 pm

        I seemingly tried them all before I found King Arthur measure for measure gluten free flour. It is by far the tastiest and it makes baking gluten free super easy – you substitute it one for one in to any of your regular gluten recipes and it comes out perfect every time! Your daughter will no longer have to go without her favorite baked goods.

        Reply
  28. Tamie says

    09.20.19 at 9:55 am

    Would the pound cake need to be kept in fridge or is it ok to leave out since it has ricotta in it

    Reply
    • Paula says

      09.20.19 at 2:05 pm

      It can be left on counter.

      Reply
  29. Izzy Pratt says

    06.17.19 at 3:49 am

    I just got done making this and went with the instructions. The only difference was I only had skim ricotta cheese. And I did not use lemon juice in it just the vanilla extract.
    It did need to be baked longer then it says. Had it for atleast 75 minutes. And even then the middle was still wet. 🙁
    The flavor…well it took me and my husband by surprise as it did NOT taste like pound cake but a moist and very sweet cornbread! Despite that, we actually liked it lol.

    Reply
  30. Julie @ Back To My Southern Roots says

    06.14.19 at 1:32 pm

    Oh my goodness, this looks so amazing. I never thought about using ricotta cheese and I bet it’s so moist. Yum!

    Reply
  31. Luke's Grannie says

    05.14.19 at 4:47 pm

    Very easy to make, I like it, it’s going into my recipe box.

    Reply
  32. Isabel says

    03.11.19 at 4:43 pm

    I am making this for a dinner in two days. Should it be refrigerated and then served at room tempt?

    Reply
    • Paula says

      03.13.19 at 4:21 pm

      Yes, that’s what I usually do.

      Reply
  33. Ledieu says

    03.04.19 at 7:56 pm

    5 stars
    My family loved it! I couldn’t keep our 8 month old German Shepherd and 5 year old Pomeagle out of the kitchen! They kept begging for more slices!

    Reply
  34. Linda says

    01.20.19 at 4:02 pm

    5 stars
    Excellent! It did take longer to cook than the recipe said – I also accidentally used a cup of butter rather 3/4! Still, when all was said and done – yum! Better the next day and on it’s own. I also made a raspberry brandy sauce and then topped with whipped cream.

    You can always leave ricotta in a cheesecloth over a bowl to really get the moisture out of it or try finding hand-packed ricotta.

    Reply
    • Paula says

      01.20.19 at 7:40 pm

      oh, thanks for the tip! I agree it’s better the next day. I like your brandy sauce!! Thanks for commenting.

      Reply
  35. Jasleen says

    12.27.18 at 12:53 pm

    5 stars
    I seldom leave comments anywhere for recipes I’ve tried, but I had to leave one for this. This pound cake turned out amazing- my family loved it. I didn’t tell them there was ricotta in the cake- they were pleasantly surprised. It was so light and airy and moist. I followed the directions, except instead of picking lemon or vanilla, I used the vanilla and added 1.5 tbsp of lemon zest. Both those flavours just went beautifully together. Finished with a little powdered sugar on top. Highly recommend this recipe.

    Reply
    • Paula says

      12.28.18 at 11:20 am

      Thank you so much! I’m happy you and your family enjoyed it.

      Reply
  36. Lorraine Argento says

    11.30.18 at 9:58 am

    Can you freeze this loaf cake? If not how far in advance can you bake this.

    Reply
    • Paula says

      12.01.18 at 9:03 am

      Yes, you can freeze it up to 2 months

      Reply
  37. Catherine says

    04.14.18 at 6:28 am

    5 stars
    Wow this pound cake is amazing! I had some home made ricotta that I needed I find a use for and I’m so glad I tried this recipe. I do a lot of baking and this was one of the best things I’ve made in a while. I made the lemon version and followed the recipe exactly except for using about 1/4 cup of raw sugar since I ran out of white. It did take a lot longer to bake but I wasn’t sure if that was because my ricotta was wetter than store bought. I think it took about an hour and 10 minutes. I’m definitely saving this recipe and may even make it again today to use up the rest of my ricotta!

    Reply
    • Paula says

      05.02.18 at 7:28 pm

      I’m so glad you liked it! (I want to make homemade ricotta!!)

      Reply
      • Lizzette says

        09.08.18 at 6:55 pm

        Can I use low fat ricotta?

        Reply
        • Paula says

          09.09.18 at 8:17 am

          Typically low-fat and fat-free ingredients don’t work well in baked products.

          Reply
  38. Mike says

    03.26.18 at 6:08 pm

    I had a similar thing happen. I think it took 1:10 for it to bake through in the center. I’m attributing it to either my measuring of the ricotta or the ricotta being too wet. I weighed out 12 oz of ricotta, which to me was 1 1/2 cups. That may not be the case – so maybe I used too much ricotta. HOWEVER, the finished product was “outtasite!” as we used to say – delicious and perfectly baked. A HUGE hit! 😉

    Reply
  39. Megan says

    03.16.18 at 8:06 pm

    Had Ricotta cake at a cafe today and it was delish! This one had almond extract and it wasn’t overpowering. I had to go online and find a recipe, so I will definitely try yours and the lemon actually sounds even better!

    Reply
  40. Milena says

    03.16.18 at 5:58 pm

    5 stars
    Made this tonight and it was so perfect! My measurements and technique were a bit fast-n-free because my assistant was 4 years old but somehow it still turned out just like described. I did have closer to a cup of ricotta than 1.5 and it was still fine.

    Reply
  41. Lea says

    02.25.18 at 2:13 pm

    5 stars
    I noticed that a few people had a problem with the cake being undone or falling in the middle. I have used ricotta cheese in making cannoli cakes and 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. 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.

    Reply
    • Lynn says

      05.10.18 at 10:54 am

      Hi Lea, what size bundt pan did you use and how long did you bake it.

      Reply
      • Lea Wofford says

        08.21.19 at 9:05 am

        Sorry Lynn, I was going through the comments and just saw your question. I’m not sure how big the pan was, but I’m guessing 8 to 10 cups.

        Reply
    • April says

      09.12.18 at 9:57 am

      Thanks for the tips! I thought the cake looked underdone in the photos so I was a bit concerned about whether or not this recipe would work out.

      Reply
    • Chris says

      06.05.20 at 5:21 pm

      Thank you for the heads up Lea! I followed your tweaks & it came out great! Minus it sticking to the pan!! Adding the ricotta at the end was the key! Cheers!

      Reply
  42. Lisa says

    01.04.18 at 6:12 pm

    I’ve had mine in the oven now for well over an hour and it’s still not done, wet in the middle…has anyone else needed to cook longer and for how long?

    Reply
    • Mike says

      03.26.18 at 3:06 pm

      5 stars
      I had a similar thing happen. I think it took 1:10 for it to bake through in the center. I’m attributing it to either my measuring of the ricotta or the ricotta being too wet. I weighed out 12 oz of ricotta, which to me was 1 1/2 cups. That may not be the case – so maybe I used too much ricotta. HOWEVER, the finished product was “outtasite!” as we used to say – delicious and perfectly baked. A HUGE hit! 😉

      Reply
  43. Paula Depaco says

    12.11.17 at 11:42 am

    4 stars
    can i use fat free ricotta instead? that’s all i have…will it still work?

    Reply
    • Paula says

      12.11.17 at 7:02 pm

      Usually fat free and low fat products don’t do well in baked goods

      Reply
  44. browneyedgirl says

    10.24.17 at 3:24 pm

    Could you use only one cup ricotta?

    Reply
    • Paula says

      12.31.17 at 4:26 pm

      You will need to make up the other 1/2 cup with buttermilk, sour cream, or milk or the cake will be dry

      Reply
  45. Penny says

    07.19.17 at 6:04 am

    5 stars
    I made this yesterday, as I had most of a container of Ricotta to use up! I only had about 1 1/4 cups of Ricotta, so I took a chance and made up the other 1/4 cup with some sour cream and heavy cream. I also used both the 1 teaspoon vanilla, and 1/2 teaspoon lemon extracts. I always use either parchment paper or waxed paper to line my pans, so skipped the pan greasing. Cake turned out PERFECT! Mine was a bit darker in color on the top, but could be my oven. Baked at 350 for 50 minutes. We’re loving this recipe! Will try it again using all Ricotta, but would still use both flavorings. Thanks for the post.

    Reply
    • Paula says

      07.22.17 at 8:20 am

      I wish mine would darken more on top, so I’d call yours a success!!! It is good isn’t it? One of my favorites.

      Reply
  46. Nupur Rawat says

    06.29.17 at 3:29 pm

    Hi can I use Xylitol instead of sugar for the recipe?

    Reply
    • Paula says

      07.01.17 at 11:05 am

      I have never cooked with artificial sweeteners.

      Reply
    • dan says

      02.08.23 at 11:08 am

      I have replaced a portion of the sugar with stevia and couldn’t tell the difference

      Reply
  47. Ron Terlitsky says

    06.11.17 at 9:51 am

    5 stars
    Just made it. Mine dripped over the edge and even those little pieces were wonderful. I used fresh lemon rind & juice from lemons given to me by the local food bank and my eggs were small so I used 3 plus one extra yolk only. Can’t wait for it to cool 🙂 Thanks for the recipe

    Reply
  48. Meera says

    02.15.17 at 8:13 pm

    I made this ricotta pound cake and it came out perfect and delicious. Going to save this one.
    Also took Jean’s tip- ” cook at 350 for first 15 minutes and reduce to 325 till done. ”
    Thanks for this recipe.

    Reply
  49. Jessica says

    01.10.17 at 10:22 pm

    I read above that you made yours in a loaf pan. I was wondering if I could still use a bundt pan for this recipe.

    Reply
    • Paula says

      01.16.17 at 7:54 pm

      You can. This pound cake doesn’t rise very high. The ricotta is heavy and prevents the cake from rising a lot, but it’s a very moist cake because of the ricotta on the flip side. I put it in the loaf pan because it won’t be very thick in a bundt pan. Watch the cook time, it may take less time to cook. Start watching the last 10 minutes.

      Reply
  50. Jean says

    01.12.16 at 2:30 pm

    I made this over the weekend and was impressed. Very good. The only thing I did different because of other pound cakes I make was cook at 350 for 15 minutes and reduce to 325 til done. Very good cake

    Reply
  51. Annamaria @ Bakewell Junction says

    12.08.15 at 8:00 pm

    Paula,
    My hubby would love this and I’m going to make it soon. Pinning.
    Annamaria

    Reply
  52. Ginger Wroot says

    12.04.15 at 11:59 am

    This got my attention because of the ricotta. I posted about some ricotta cars that turned out wonderfully: gingerwroot .com /cherry-ricotta-bars/ I’ve been so impressed by how ricotta bakes up in cakes and dessert bars! Your photos are great, by the way!

    Reply
  53. Aria | Purrfectly Inspired says

    12.02.15 at 4:09 pm

    I’ve never put ricotta in pound cake before but I’m sure it does give it that nice moistness. Yum!

    Reply
  54. Medeja says

    12.02.15 at 1:22 pm

    No doubt this pound cake is amazing! Everything with ricotta tastes great.

    Reply

Leave a Reply Cancel 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!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Old Fashioned chocolate Crinkle Cookies

Old Fashioned Chocolate Crinkle Cookies

Easter Sand Art Brownies

Easter Sand Art Brownie Recipe

Cinnamon Chips with Daiquiri Dip

CINNAMON CHIPS with DAIQUIRI DIP

Chocolate Chess Pie

Chocolate Chess Pie

Favorites

Southwest Blackened Chicken Salad

Southwest Blackened Chicken Salad

blackened chicken plated

Southwest Skillet Blackened Chicken

Hawaiian Loco Moco, regional recipe for hamburger steak

Hawaiian Loco Moco {Hamburger Steak}

lettuce Wraps

BLTA Wraps

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases at no cost to you. 

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design