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Call Me PMc

Cooking. Creating. Sharing

CLASSIC RICOTTA POUND CAKE

Dec.posted by Paula 69 Comments

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 is dense and sweet. It is guaranteed to get you rave reviews at your next potluck!

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.

 

Classic Ricotta Pound Cake recipe is buttery and moist with a soft interior and crispy 'crust'.

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.

Classic Ricotta Pound Cake recipe is a lovely tasting, moist pound cake. You'll get rave reviews on this 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.

Classic Ricotta Pound Cake recipe It turned out AMAZINGLY!!

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!?

Classic Ricotta Pound Cake recipe This is one of the BEST pound cakes I have EVER put in my mouth

Get all my pound cakes recipes here!

Classic Ricotta Pound Cake
Print Recipe
4.64 from 73 votes

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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American/Southern
Keyword: cake, pound cake, ricotta
Servings: 12 servings
Calories: 331kcal
Author: Paula Jones

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 degrees.
  • Grease a 9-inch loaf pan with butter or non-stick spray.
  • 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.
  • 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.
  • Allow cake to cool on wire rack 15 minutes before inverting onto serving tray.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

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

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

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Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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
  40. Medeja says

    12.02.15 at 1:22 pm

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

    Reply
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Hi, 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!
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