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.
For more scrumptious recipes, fun projects, and exciting news subscribe to Call Me PMc
Facebook, Instagram, Pinterest
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. I actually like the really moist, slightly gooey, undercooked center. Maybe it’s my oven, maybe I just need let the outside get crisper. Maybe yours will not do this.
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!?
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
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.
Notes
Nutrition
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.
Related Posts
BEST TRIPLE LEMON POUND CAKE RECIPE- Amaretto Pineapple Upside Down Pound Cake
- FROM SCRATCH MELTED VANILLA ICE CREAM POUND CAKE {no cake mix}
- GRANNYS ORANGE MARMALADE POUND CAKE
- Famous Ritz Carlton Hotel Lemon Pound Cake
- Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze
- Whipping Cream Pound Cake Recipe
- 2 Ingredient Fat-Free Lemon Sheet Cake
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.