Classic Ricotta Pound Cake is dense, soft, and sweet. It is guaranteed to get you to rave reviews at your next potluck!
This Classic Ricotta Pound Cake is incredibly moist, buttery, and decadent. I use whole milk ricotta in this pound cake reicpe.
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Classic Ricotta Pound Cake
Classic Ricotta Pound Cake is the only pound cake that I’ve made in a loaf pan. When I bake a cake or sweet bread in a loaf pan, they always sink a little in the center. 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 Cake is good alone. 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 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. 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
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.
- 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
Nutrition
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Stacey says
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!
Paula says
Thank you so much!
Sidney says
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!
Chris says
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!
Jenn says
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.
Peter says
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?
Amy says
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 😁
Mandy says
I cut it to 1 1/4 and it’s fine- better even!
Elaine says
Recipe states 45-50 min at 350. I had to cook it 15 minutes longer. A bit sweet…but yummy.
Susan Byrne says
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!
Nina says
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!
Carole says
How much lemon extract & zest?
Paula says
1 teaspoon lemon extract and zest from 1 lemon
Kathy Ciancio-Wagner says
Made the pound cake and I added blueberries to one excellent. Did take a little longer to bake but definitely will do again
Adeela says
Can I use light ricotta for this? Do I need to make any other changes to the recipe if I’m using light?
Paula says
I haven’t tested it with light ricotta. And I’m not familiar with light ricotta. Typically, full fat ingredients are recommended for baking;.
Talkerblogger says
I used 15oz low fat ricotta, tastes just fine. My only problem was with the cooking time – needed 30 minutes extra than recommended 45.
Mary says
Very tasty! This recipe was easy to convert to gluten-free. I cooked it for 80 minutes
and it was perfect.
Midge says
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
J R says
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.
Tamie says
Would the pound cake need to be kept in fridge or is it ok to leave out since it has ricotta in it
Paula says
It can be left on counter.
Izzy Pratt says
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.
Julie @ Back To My Southern Roots says
Oh my goodness, this looks so amazing. I never thought about using ricotta cheese and I bet it’s so moist. Yum!
Luke's Grannie says
Very easy to make, I like it, it’s going into my recipe box.
Isabel says
I am making this for a dinner in two days. Should it be refrigerated and then served at room tempt?
Paula says
Yes, that’s what I usually do.
Ledieu says
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!
Linda says
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.
Paula says
oh, thanks for the tip! I agree it’s better the next day. I like your brandy sauce!! Thanks for commenting.
Jasleen says
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.
Paula says
Thank you so much! I’m happy you and your family enjoyed it.
Lorraine Argento says
Can you freeze this loaf cake? If not how far in advance can you bake this.
Paula says
Yes, you can freeze it up to 2 months
Catherine says
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!
Paula says
I’m so glad you liked it! (I want to make homemade ricotta!!)
Lizzette says
Can I use low fat ricotta?
Paula says
Typically low-fat and fat-free ingredients don’t work well in baked products.
Mike says
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! 😉
Megan says
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!
Milena says
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.
Lea says
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.
Lynn says
Hi Lea, what size bundt pan did you use and how long did you bake it.
Lea Wofford says
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.
April says
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.
Chris says
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!
Lisa says
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?
Mike says
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! 😉
Paula Depaco says
can i use fat free ricotta instead? that’s all i have…will it still work?
Paula says
Usually fat free and low fat products don’t do well in baked goods
browneyedgirl says
Could you use only one cup ricotta?
Paula says
You will need to make up the other 1/2 cup with buttermilk, sour cream, or milk or the cake will be dry
Penny says
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.
Paula says
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.
Nupur Rawat says
Hi can I use Xylitol instead of sugar for the recipe?
Paula says
I have never cooked with artificial sweeteners.
Ron Terlitsky says
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
Meera says
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.
Jessica says
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.
Paula says
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.
Jean says
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
Annamaria @ Bakewell Junction says
Paula,
My hubby would love this and I’m going to make it soon. Pinning.
Annamaria
Ginger Wroot says
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!
Aria | Purrfectly Inspired says
I’ve never put ricotta in pound cake before but I’m sure it does give it that nice moistness. Yum!
Medeja says
No doubt this pound cake is amazing! Everything with ricotta tastes great.